A recipe for "Spanish donuts" or churros with a cinnamon-sugar coating. These are made with eggs, like real choux pastry should be.
Ingredients
For the churros:
½ cup (60g) flour
½ teaspoon sugar
¼ teaspoon salt
¼ cup (60g) unsalted butter
½ cup (125ml) water
2 large eggs, lightly beaten
¼ cup (50g) sugar
1 tablespoon cinnamon
Method
Prepare the churros:
In a bowl sift together the flour, sugar and salt. Set aside. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Using a piping bag with a star tip, pipe the smooth dough into hot oil. Make sure the oil is hot or the churros will be hard instead of crispy. Fry until golden brown, about a minute per side. Mix the sugar and cinnamon in a bowl. Drain the churros on paper towels then place in the bowl and mix until the cinnamon-sugar coats the churros. Serve hot alone or with chocolate, strawberry, or caramel sauce for dipping.
Recipe by IronWhisk at http://www.ironwhisk.com/2011/10/pumpkins-for-halloween-cinnamon-sugar-churros/