- 1 cup water
- 1/2 cup butter or margarine
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil, for frying
To make the churro dough:
- Combine water, butter and the salt in a saucepan and bring to a boil over high heat.
- With a wooden spoon stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.
- Remove the dough from the heat Andes cool down for five minutes.
- Meanwhile heat oil to 350 degree.
- In the bowl of a food processor put the dough and add eggs one by one, stir until combine.
- Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip.
- Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 350 degrees F. Start frying dough by squeezing in straight lines or circles until golden brown, turning one time. Repeat frying 3 or 4 strips at a time. Turning once until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- Meanwhile mix sugar and cinnamon in a flat dish.
- Put fried churros in the cinnamon sugar mixture to coat.
- You can dip churros in simple syrup instead of sugar and cinnamon and decorate with pistachios.