Churros

Churros are a breakfast staple of Spain, they are best eaten hot in the morning right out of the fryer. I'll warn you this is a labor of love..but that is what life is about, right? churro dough is a form of the French Pate Choux dough

Serves: 6 hungry people for breakfast

Ingredients:
2 quarts canola oil

2 cups water
2 sticks of butter, unsalted
1/2 teaspoon Kosher salt
2 cups of Flour, all purpose
6 eggs

1 cup sugar
1 teaspoon cinnamon

Method:
1. Bring two quarts of canola oil to 375 degrees F., in a deep skillet or short stock pot.
2. In a medium saucepan, bring water, salt and butter to a boil over medium high heat. Watch the pot it will boil over if you are not careful.
3. Turn the heat to low, with the pan remaining on the heat add all the flour.
4. Using a wooden spoon, mix flour until combined and the dough begins to form a ball and pull away from the sides of the pan.
5. Turn the dough into a Kitchen Aid electric mixer ( or you can do this by hand with a wooden spoon). Allow the dough to cool for 4 minutes by storing it.
6. Beat in one egg at a time. As each egg is added the dough will separate into several pieces, beat until it comes back together. Then add the next egg.
7. Using a large pastry bag fitted a #847 medium sized closed star tip squeeze 3" long pieces into the hot oil, using a sharp knife to cut them off.
8. About 8-10 strips should fit in your hot oil at once, allow them to turn golden brown on one side and then flip them over, using tongs.
9. Remove the golden churros from the hot oil and and drain on paper towels.
10. Combine 1 cup of sugar and cinnamon on a tray,
11. Roll warm churros in sugar mixture.
12. Repeat this process about 4times and you should be finished, depending on the size of your churros.
13. Serve warm