Spanish Churros

Directions

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 350°F. 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.