Churros, Crisp . . . ' churros, or Mexican doughnuts '

Mexican Crullers: Churros

These traditional cinnamon-sugar dusted, fried treats are great dipped in hot chocolate.
What if you had a sugar-sprinkled, deep-fried pastry  like the Churros that are dipped into hot chocolate for breakfast every morning?
A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack.
Churros are popular in Spain, Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. There are two types of churros in Spain, one which is thin (and sometimes knotted)
and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche.
Café con leche  in Spanish is  "coffee with milk"  and  is a Spanish coffee beverage.
Churros are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate. While the churro is actually an import from Spain the dessert became very popular in Mexico. It is customary to serve churros with Mexican Hot Chocolate or Cafe de Olla.
Golden brown and crispy on the outside, these little Mexican donuts are all time favorite.
Churros are spiral-shaped fried patries. They are often referred to as "Mexican doughnuts".
They are usually golden brown and crispy on the outside with
a cake-like center.
The sweet treats are often sold at churreria stands, topped with powdered sugar and cinnamon.
Traditional Spanish and Mexican kitchens, Churros  are made with a churrera, a special metal or plastic press with a plunger. Which is much like a cookie press which extrudes the dough into the hot oil.
But you can do a perfectly nice job with a pastry bag with a large star-shaped tip.
Churro Basic Ingredients are  Flour, Butter, Eggs, Sugar, Water, Oil to fry, 1-2 pinch Salt and Cinnamon powder.
For making these put water in a large pot and add butter and salt.
Remove from heat and add flour and cinnamon powder. 
Mix well.
Allow to cool then add eggs and again mix thoroughly.
Put oil to heat for frying.
Before frying, put the dough into pastry piping bag and pipe out 4 -  5-inch long ' churros'  to fry.
Cook the churros until  a  golden-brown.
Fry in batches and avoid overcrowding.
Remove the churros on a paper-towel, sprinkle sugar n cinnamon powder.
The dessert is popular throughout the United States today.