Spanish Churros

1. 1

   In a saucepan, bring 3/4 cup of water, the salt and the butter to a boil. Add the flour and a pinch of cinnamon. Stir until the flour dissolves and a ball of dough forms on the bottom of the pot. Let it reduce for 1-2 mins then put the dough in a mixing bowl and stir in 1 egg while the dough is still warm. Leave the dough to cool for 10 mins and stir in the remaining eggs one at a time. Pour the dough into a piping bag with a medium-sized star nozzle.

2. 2

   In a wide, heavy bottomed pan heat the oil to 350u00b0F. Pipe 4 inch lengths of dough carefully into the hot oil, cutting it off with a knife. Cook the Churros, turning, for 3-4 mins until golden.

3. 3

   Mix the sugar and 2 tsp of cinnamon. Take the Churros out of the oil, drain them briefly on paper towels and dip them in the sugar and cinnamon mixture. Serve immediately.

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