Spanish churros with cinnamon

Put the granulated sugar, butter, salt and water in a saucepan and heat over low heat until the butter has melted.

Then add the flour in 1 time and stir until the dough is released from the pan and forms a ball. Take of the fire.

Beat the eggs and stir in 3 parts through the dough until you have a smooth but firm batter. Mix in the cinnamon. Allow to cool for 10 minutes.

Heat the oil in a wokkentot 180 ° C.

Check whether the oil is hot enough by adding some batter. If it is in 15 sec. golden brown, then the oil is hot enough.

Put half of the batter in the piping bag and spray the dough into the hot oil. Make sure the piping bag and mouth do not touch the hot oil.

Cut a piece of dough every 10 cm with scissors. Bake the churros in 4-5 minutes until golden brown.

Scoop them out of the oil with a slotted spoon and drain on kitchen paper. Sprinkle with icing sugar.

Bake even more churros from the rest of the batter.