Mexican Street Churros

Yield: about 2 dozen

Ingredients

• 1 cup water
• 1 1/2 cups or 12 ounces butter
• 1/2 tablespoon salt
• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 3 eggs
• Vegetable oil for frying
• 1/4 cup sugar mixed with 1 tablespoon cinnamon for sprinkling

Instructions

1. Place water in a large pot and bring to a boil. Add butter and salt. Remove from heat and add flour and cinnamon. Mix well. Add eggs and again mix thoroughly. Place in a bowl, cover and refrigerate until ready to fry.
2. Before frying, roll dough into churros, strips about 4 inches long and 2 inches wide. Or place dough into pastry piping bag and pipe out 4 to 5 inch churros to fry.
3. To fry, fill a deep pot halfway with oil. Heat to 350 degrees F. Test the oil by placing a small amount of dough in it. The dough should bubble up right away; otherwise, the oil is not hot enough. When hot, add 4 to 5 pieces of dough and cook for about 1 minute, turning with a slotted spoon. Cook for an additional minute or 2, until the churros are golden-brown. Fry in batches and avoid overcrowding.
4. Remove the churros with the slotted spoon and place on a paper towel-covered plate to absorb excess grease.
5. Place sugar-cinnamon mixture on a flat dish. While churros are still warm, roll each into the dish with the sugar and cinnamon until coated.