Churros

Instructions

1. Prepare the dough
   In a medium saucepan, combine water, butter, salt, and 1 tablespoon sugar. Bring to a boil over medium-high heat. Once boiling, remove from heat and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
2. Add eggs to dough
   Transfer the dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick enough to pipe but not too runny.
3. Prepare for frying
   Heat oil in a large, deep pot to 375°F (190°C). Use a candy thermometer to monitor the temperature. Meanwhile, mix the ½ cup sugar and cinnamon in a shallow dish for coating. Transfer the dough to a piping bag fitted with a large star tip.
4. Pipe and fry churros
   Carefully pipe 4-5 inch lengths of dough directly into the hot oil, cutting the end with scissors. Fry 3-4 churros at a time, turning occasionally, until golden brown on all sides, about 2-3 minutes per batch. Don't overcrowd the pot.
5. Coat with cinnamon sugar
   Remove churros with a slotted spoon and drain briefly on paper towels. While still hot, roll them in the cinnamon-sugar mixture until well coated. Transfer to a serving plate.
6. Serve
   Serve the churros warm with chocolate sauce for dipping if desired. For authentic Spanish style, the chocolate sauce should be thick enough to coat the back of a spoon.