- Flour - 300 Grams
- Butter - 180 grams
- Cinnamon - To taste
- Eggs - 6 pieces
- Powdered sugar - To taste
- Salt - 1 teaspoon
- Vegetable oil - To taste (for deep-frying)
1. Boil water, put pieces of butter, salt. 2. Mix in a large bowl of cinnamon with flour. Add the flour to the hot water, mix the homogeneous dough thoroughly, reduce the heat. The dough is kneaded until it falls behind the walls. We remove the saucepan from the heat. 3. Now beat the eggs lightly, whilst continuing to put them into the dough. Beat until the dough is shiny. 4. Transfer to the pastry bag the brewed brewed dough (a large nozzle in the form of a star). 5. For deep fat frying, heat the oil in a deep frying pan. In the hot oil squeeze the dough (four or five rings), with a wet sharp knife (as well as with scissors), cut the dough from the nozzle. One or two minutes, until golden brown, fry on each side. 6. Spread the noise on the prepared napkins or paper towels, and dry. Sprinkle with sugar powder. Churros is ready.
Servings: 10