1 tsp ground cinnamon
6 tbsp sugar
1 cup water
1/4 cup butter
1/4 teaspoon salt
1 cup flour
2 large eggs
Vegetable oil for frying
In a small bowl, combine ground cinnamon with 4 tablespoons sugar. Place cinnamon mixture aside.
Combine water, butter, salt and 2 tablespoons of sugar in a medium saucepan and bring to a boil. Remove from heat. Using a wooden spoon, stir in the flour until the mixture forms a ball.
Using an electric mixer on high speed, beat in eggs, until dough is smooth.
Spoon dough into a pastry bag fitted with a large star tip. Pipe 3”x 1″ strips onto a baking sheet lined with parchment paper. Alternatively, use a knife or scissors to cut the dough.
Fill a deep saucepot with vegetable oil, approximately 3/4 full. Heat oil to a temperature of 300-350F. Using a spoon, place the dough into the oil. Cook for about 2 to 3 minutes or until deep golden brown on each side. Remove churros from the oil using a slotted spoon and let the excess oil drip.
Toss churros in cinnamon mixture immediately after frying. Coat evenly. Repeat until all dough is used. Serve warm.
Makes approximately 3 dozen churros.