Crisp Piped Churros Rolled in Cinnamon Sugar

What you need

• 240 ml (1 cup) water
• 60 g (4 tbsp) unsalted butter
• 1 tbsp granulated sugar, for the dough
• 1/4 tsp salt
• 125 g (1 cup) all-purpose flour
• 2 large eggs
• 1 l (1 quart) vegetable oil, for frying
• 100 g (1/2 cup) granulated sugar, for coating
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Stir the 100 g of sugar with the cinnamon in a shallow dish and set aside.

2. 2

   Combine the water, butter, 1 tbsp sugar and salt in a saucepan. Heat on medium-high until it boils.

3. 3

   Lower the heat to medium, tip in all the flour at once and stir hard with a wooden spoon.

4. 4

   Keep stirring until the dough forms a smooth ball that pulls away from the pan, 1-2 min.

5. 5

   Move the dough to a bowl and let it cool for 5 min.

6. 6

   Beat in the eggs one at a time. The dough looks split after the first; keep beating until it turns glossy and sticky.

7. 7

   Spoon the dough into a piping bag fitted with a large open star tip.

8. 8

   Heat 5 cm (2 in) of oil in a heavy pot to 190 °C (375 °F).

9. 9

   Pipe 12 cm (5 in) lengths straight into the oil, snipping each one off with scissors. Fry 4-5 at a time.

10. 10

    Fry, turning once, until deep golden and crisp, about 2 min per side.

11. 11

    Drain on paper towels for a minute, then roll in the cinnamon sugar while still hot.

12. 12

    Check the inside of the first batch; if it is raw, lower the heat a little before frying the rest.

13. 13

    Serve warm.

Imported from savorynothings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.