From: Don Chido, San Diego. These churros come with a warm Abuelitos chocolate dipping sauce, or a seasonal dulce de leche sauce.
1 liter water
20 oz. butter
24 oz. flour
1 Tbsp. salt
2 Tbsp. sugar
16 whole eggs
2 qt. high heat frying oil
½ cup ground cinnamon
½ cup sugar
Melt butter, water, salt, and 2 Tbsp. sugar together in medium sauce pan over medium until all is incorporated and dough pulls away from sides of pan. Put dough in stand mixer and stir on low until dough stops steaming.
Turn mixer to low-medium speed and add eggs 2 at a time until all eggs are incorporated. Heat frying oil in heavy medium sauce pan to 350°F. When batter is finished, fry 5 to 6 minutes, flipping over halfway through cooking to achieve golden brown color on all sides. Remove churro from oil with slotted spoon to bowl and toss with cinnamon sugar to coat.
