Authentic Spanish Churros, makes 35-40 Churros
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs, beaten
1/2 cup sugar
1 tablespoon ground cinnamon
Vegetable or soybean oil
Heat 1 1/2 inches of oil deep in a large sauté pan to 360 degrees. Use a candy thermometer to test the temperature of the oil.
Heat water, butter, and salt in a sauce pot to a boil. Stir in the flour, vigorously until the dough forms after about one minute. Remove from the heat and stir in the beaten eggs slowly.
Spoon mixture into a piping bag with a star shaped tip. Pipe the Churros into the hot oil about 4 inches long or however you prefer. Fry them until nicely browned, turning once, about two minutes.
Remove the Churros from the oil and lay them on a paper towel lined cookie sheet. Let drain for a minute and pile them up on a plate. Mix the sugar and cinnamon together and pour it over the top of the pile. Serve as a perfect dessert for any feast!