Ingredients
4oz unsalted butter
1 cup water
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 cup flour
3 eggs
Oil for frying
1 cup sugar
1/4 tsp cinnamon
Preparation
In a medium saucepan, combine water, butter, 1/4 cinnamon, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in 1 cup flour. Once incorporated, put back on the heat and stir another minute. Rest 5-7 minutes.
Transfer to a large mixing bow, add eggs, adding 1 at a time and allowing each egg to fully incorporate inbetween. Beat until dough is smooth.
Heat 2” deep oil to 370˚F and keep the oil between 350-370˚F while frying.
Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe into hot oil and cut with a spoon or scissors.
Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time.
Transfer to a paper towel-lined plate then roll in cinnamon sugar. Enjoy!