Directions

Add 1" canola oil into a large deep pot. Heat over medium heat.

Meanwhile, combine water, butter, and salt in a saute pan over medium heat. Bring to a boil, and then remove from heat. Quickly add the flour, whisking vigorously until combined. Let rest for 5 minutes.

Transfer the dough to the bowl of a standing mixer fitted with a paddle. Mix the dough on stir, adding in an egg one at a time.

When combined, transfer dough to a pastry bag fitted with a large star tip (or if you're like me and don't have one, use a cookie press and make mini churros). Set aside.

In a large bowl, combine the sugar and cinnamon.

Once the oil is 375º, pipe strings of dough into the hot oil. Work in batches taking care not to crowd the pot. Flip and stir to evenly brown the churros. Remove using a slotted spoon and immediately toss with cinnamon-sugar.