Sugary Deep-fried Things

I’m not crazy about doughnuts, I’ll say that straight up. But yesterday, while recovering from a very late night (read early morning) I really felt the need. The need for, well... sugary deep fried things.

Now on top of my general aversion to baking anything with yeast (this is a phobia I am slowly recovering from) I just felt too damn tired and lazy to do all the mixing, needing, proving, cutting, and so on, that is associated with actual doughnuts. And don’t even suggest getting them from the shop, ‘ew!
So I went online hunting for some easy doughnuts, okay, so 'easy' and 'doughnuts' should not even be in the same sentance. No doughnuts that would take less than 3 hours. I need doughnuts NOW, damnit!
Finally I found a recipe for Churros, here,
Churros are a Spanish dessert that happens to be exactly like doughnuts! Wow!
Except they are a stick and have no yeast. The recipe sounded easy, and quick. What did I have to lose? I gave it a shot.
Oh my goodness. :o They were mouth-watering, fantastic. Slightly crisp on the outside and soft, sweet, squishy dough on the inside.
Churros are intended to be piped out with a piping bag into long star shaped sticks, but not having a piping bag I simply rolled them between my hands into long ‘logs’. Keeping them quite thin as they expand as they cook. Churros are deep-fried, just like doughnuts and then rolled in cinnamon and sugar.
Where doughnuts can take over to two hours to cook including proving, the churros took me no longer than a batch of pancakes, 30 minutes at the longest.
They cured my craving and have earned a permanent place in my recipe box.



Churros
Ingredients:

Oil -- for frying
2 Eggs
1 cup Sugar
1 cup Milk
1/4 cup Melted Butter
2 tablespoons Baking Powder
4 cups Flour
Cinnamon And Sugar For Sprinkling



Directions:

Fill a deep fryer with 3 inches of vegetable oil and heat to 375F.
In a large bowl, beat together the eggs, sugar, milk, butter and baking powder.
Add the flour slowly, 1 cup at a time, stirring well between each addition.
Roll or pipe dough into logs about 15 - 20 cms long and no more then 1.5 round
Fry dough, 2 or 3 at a time, in deep fryer for 7 minutes, turning so all sides are browned.
Remove from the fryer with a frying basket or slotted spoon and let drain on paper towels.
When all churros are ready, place on a serving platter. Sprinkle with cinnamon and sugar and serve warm.
I put castor sugar an cinnamon in a container and rolled the churros in it till they were coated all over.