Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also.
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Heat 1 to 1 1/2 inches oil to 360 degrees F.
Heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs all at once; continue beating until smooth.
Spoon mixture into decorators’ tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain. Mix sugar and cinnamon; roll crullers in sugar mixture.
Makes about 24.