Churros

INGREDIENTS
• 1 c. water
• 4 tbsp. butter
• 1/2 tsp. kosher salt
• 1 Tablespoon Sugar
• 1 c. all-purpose flour
• 2 large eggs
• 4-6 cups Vegetable oil, for frying
• Cinnamon sugar

DIRECTIONS
Make churros: In a large saucepan over medium heat, add water, butter, and salt. Bring to a boil. Turn off heat and add flour and sugar. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
To cool mixture, using a hand mixer or stand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
On a cookie sheet lined with parchment, pipe out strips about 4” long. Freeze these strips while you heat the oil.
In a large pot over medium heat, add enough oil to come 3-4” up the sides and heat to 375°.
Fry the churros a few at a time until golden, 4 to 5 minutes, turning as necessary. Let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.