Not the healthiest breakfast we’ve ever had. 
I was experimenting for a get together tomorrow and these crunchy on the outside, chewy on the inside Churros did not disappoint
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon ground cinnamon
To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using 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 and, while stirring constantly, gradually beat the eggs into the dough. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. ( I just tested a little piece since I don’t have a thermometer).
Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip (I didn’t have a big enough to so I just cut the pastry bag). Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain. When the churros are just cool enough to handle, roll them in the cinnamon-sugar.
