Churros

NOTE: Real churros in Spain are made without cinnamon.

Heat 1-1/2 inches of oil in a pan to 360 F.

To make the churro dough, heat water, margarine, and salt to rolling boil in a 3 quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once, continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorators’ tube and use a large star tip. Squeeze 4 inch strips of dough into the hot oil. Fry about 3 strips at a time until golden brown, turning about every 2 minutes. Drain on paper towels. Roll the churros in the sugar and cinnamon (if desired).