1 cup water
1/4 teaspoon salt
3/4 cup plus I teaspoon sugar
1/2 cup unsalted butter
1 tablespoon ground cinnamon
oil for deep frying
Combine water, salt, I teaspoon sugar and butter in 3-quart saucepan. Cook over low
heat, stirring, until butter melts. Increase heat and bring mixture to rolling boil.
Add flour all at once, then remove pan from heat. Beat withwooden spoon until
mixture is smooth and thick and pulls awayfrom sides of pan.
Combine remaining 3/4 cup sugar and cinnamon. Set aside.
Add eggs, 1 at time, beating well after each addition until dough is smooth and shiny.
Set dough aside to cool. Pour oil into wide skillet to depth of I 1/2 to 2 inches. Heat to
375 degrees Fahrenheit.
Spoon l/2 of dough into pastry bag fitted with large star tip. Squeeze 2 to 3 ribbons ( 7- to
8-inches in length) of dough into hot oil. Slice off dough with sharp knife.
Cook churros until well-browned, turning as needed. Remove with slotted spoon and
drain on paper towels. Sprinkle churros with reservedcinnamon sugar to taste.
Servewarm. Makes about 1 1/2 dozen.
Each serving contains about:
128 calories; 99 mg sodium; 61 mg cholesterol; 7 grams fat; 14 grams carbohydrates; 2
grams protein; 0 grams fiber.