Churros

Ingredients for 1 servings:

• 260 ml water
• 50 g butter
• 120 g flour
• 1 pinch of salt
• 2 tsp sugar
• 3 eggs, size M
• frying fat
• some cinnamon sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 44 minutes

First, prepare the choux pastry. Bring the butter, water, salt, and sugar to a boil in a saucepan. Stir the flour into the boiling liquid until a firm, smooth dough forms. When the dough starts to pull away from the bottom of the pan, transfer the choux pastry to a bowl to cool. After 5 to 10 minutes, gradually stir in the eggs, one at a time. It may take a moment for the batter to mix well with the eggs. The end result should be a smooth, pliable, yet chewy dough. Fill a piping bag with the batter. The piping bag should have a nozzle with a hole approximately 1 cm in diameter. Slowly pipe the batter into the 170°C (350°F) oil, forming coils approximately 10-15 cm (4-6 inch) long. The batter should be deep-fried on both sides until golden brown, which takes approximately 2-4 minutes. Roll the finished churros in sugar and cinnamon.