Ingredients:
- 60 g (125 mℓ) cake flour
- 1 mℓ salt
- 125 mℓ boiling water
- 60 g butter or margarine (margarine suitable for baking)
- 2 large eggs
- 500 mℓ oil for deep frying
- cinnamon sugar to sprinkle on top kitchen towel
Method:
- Sift the cake flour and salt together in a mixing bowl and set aside.
- Pour the boiling water into a small saucepan. Stir in the butter or margarine and heat until just melted.
- Add the cake flour and salt to the mixture as soon as the liquid boils quickly.
- Stir with a wooden spoon until the mixture forms a stiff ball and no longer sticks to the sides or bottom of the saucepan.
- Remove from the stove plate, beat for one minute and let cool for about five minutes.
- Add the eggs one by one and beat very well after each addition.
- Heat the oil in a saucepan over medium heat.
- Use a piping bag with a larger star tip and scoop the prepared choux dough into the piping bag. Keep a sharp knife at hand.
- As soon as the oil is hot, pipe 5 cm strips of choux dough into the oil and cut the dough neatly with a sharp knife or scissors.
- Fry the churros until golden brown and cooked.
- Remove from the oil with a slotted spoon and place on kitchen towel paper to drain.
- Sprinkle immediately with cinnamon sugar.