Classic Mexican Churros

• Flour 150 g
• Butter 100 g
• Sugar 100 g
• Cinnamon 2 tbsp
• Eggs 2 units
• Water 250 ml
• Oil 1000 ml

How to Make It

• 1

  In a medium saucepan, boil 250ml water with 100g butter and a pinch of salt.

• 2

  Add 150g flour at once, stirring vigorously with a wooden spoon over medium heat until it forms a smooth ball that pulls away from the sides of the pan.

• 3

  Remove from heat, let it cool for 5 minutes, then beat in 2 eggs until the dough is smooth and glossy.

• 4

  Transfer the dough into a piping bag fitted with a large star nozzle.

• 5

  Heat 1 litre oil in a wide, deep pan to 180°C (350°F).

• 6

  Pipe 10cm strips of dough directly into the hot oil, cutting them with scissors.

• 7

  Fry for 3-4 minutes until deep golden brown, turning occasionally for even color.

• 8

  Drain on paper towels, then immediately toss in a mix of 100g sugar and 2 tbsp cinnamon.