Churros

Ingredients

1 cup water

1/2 stick (4 oz.) unsalted butter

1/4 teaspoon salt

1/2 cup sugar

1 cup flour

2 eggs (at room temperature)

1 1/2 cups vegetable oil

3 tablespoons sugar

1 teaspoon cinnamon

Directions

In a medium saucepan, bring the water to a boil over medium-high heat.  Add in the butter and 1/2 cup sugar to the water, and stir to dissolve the sugar.  Lower the heat to medium.  When the butter has melted and the sugar has dissolved, remove the pan from the heat and add the flour, stirring until incorporated.  Return the pan to the stove-top, stirring the dough constantly until the dough forms a smooth ball, about 2 minutes.

Remove the dough and place in the bowl of a stand mixer.  Let dough cool slightly.  With the paddle attachment, start beating the dough on medium speed.  Add in the eggs and beat for 3 minutes.  The dough will be smooth and shiny.

Meanwhile, heat the oil in a skillet over medium-high heat.  (Oil should be hot enough for frying but not so hot it scorches.)  Spoon the dough into a pastry bag fitted with a medium or large-sized star tip.  Pipe the dough into the hot oil, cutting the end of the churro with a knife.  I found that I could fit about 5 churros into the skillet at a time.  They may either be made as straight shapes or circular ones.  Fry until browned on one side, and then turn and brown the other side, about 2 minutes each side.  Remove to a paper-towel lined plate and repeat with the remaining dough.

Mix the 3 tablespoons sugar with the cinnamon on a shallow dish.  Stir until incorporated.  Roll the churros in the mixture to coat evenly.

Serve with hot chocolate.  .