Spanish churros

Ingredients:

• 110 g unsalted butter
• 1/4 teaspoon salt
• 2 limes
• 1 cup premium flour
• 3 large eggs
• Vegetable oil, for frying
• 0.5 cups of sugar
• 2 tsp ground cinnamon

Preparation:

1. Knead the dough:
   
   Combine butter, 1 cup water, and salt in a medium saucepan over medium heat; grate in the zest of 1 lime.
2. Allow the butter to melt, then bring the mixture to a boil and slowly add the flour, stirring constantly.
3. Remove from heat and continue kneading the dough until it begins to pull away from the sides of the pan.
4. Beat in one egg at a time, mixing completely after each addition.
5. Fry some churros:
   
   Prepare a pastry bag with a medium, open-star tip. Place the bag in a glass. Fill with batter and refrigerate for 15 minutes.
   
   Note
   
   To create traditional grooves on churros, use a medium, open-star-shaped tip. The hole should be about the width of your pinky finger.
6. Meanwhile, pour 6 cm of vegetable oil into a large saucepan. Heat the oil to 175°C (350°F) on a deep-fry thermometer. Slowly press 9 cm (3.5 in) strips of dough into the oil, using your fingers or a knife to cut off the dough.
7. Fry the churros for 5-6 minutes, turning once, until golden brown and crisp.
8. Using tongs, transfer the churros to a baking sheet lined with paper towels. Let cool slightly.
9. Sprinkling:
   
   Combine sugar, cinnamon, and remaining lime zest in a small paper bag.
10. Place a few churros in the bag and shake to coat them with cinnamon sugar. Serve warm.