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Recipe by Chef Raymond Marrero of Dos Diablos Restaurant (http://www.letseat.at/dosdiablos)
Makes about 2 dozen
1 cup water
1½ cups or 12 oz butter
½ tablespoon salt
4 cups all-purpose flour
1 tablespoon ground cinnamon
Vegetable oil for frying
¼ cup sugar mixed with 1 tablespoon cinnamon for sprinkling
Place water in a large pot and bring to a boil. Add butter and salt. Remove from heat and add flour and cinnamon. Mix well. Add eggs and again mix thoroughly. Place in a bowl, cover and refrigerate until ready to fry.
Before frying, roll dough into churros, strips about 4 inches long and 2 inches wide. Or place dough into pastry piping bag and pipe out 4- to 5-inch churros to fry.
To fry, fill a deep pot halfway with oil. Heat to 350ºF. Test the oil by placing a small amount of dough in it. The dough should bubble up right away; otherwise, the oil is not hot enough. When hot, add 4 to 5 pieces of dough and cook about 1 minute, turning with a slotted spoon. Cook an additional minute or 2, until the churros are a golden-brown. Fry in batches and avoid overcrowding.
Remove the churros with the slotted spoon and place on a paper-towel-covered plate to absorb excess grease. Place sugar-cinnamon mixture on a flat dish. While churros are still warm, roll each into the dish with the sugar and cinnamon until coated.