In Mexico this dessert is traditionally especially popular on new year’s day. It is normally covered with sugar, cinnamon or it is dipped into a very think hot chocolate.
In a pot (preferably middle-size) boil the water, sugar, salt and oil. When the boiling point is reached, take the pot off the stove. Slowly mix in the flour until lumps occur in the mixture.
Put the peanut oil into a pan (preferably with tall sides) and let it get hot. Use a piping bag (jagged bag) to carefully inject around about 10cm of the dough straight into the oil. When the dough turns into a golden brown colour, remove it and let it drain on a paper kitchen towel.
Mix some sugar and cinnamon and flip the Churros in the mixture.