Spanish Churros

Intructions

1. Combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring to a boil and remove from the heat.

   

    

2. Stir in flour, stirring until mixture forms a ball.

3. Heat oil for frying in a deep fryer or deep pot to (190 degrees C). Transfer dough to a sturdy pastry bag fitted with a medium star tip.

   

    

4. Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don't crowd the fryer.

   

    

5. Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.

6. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.