Vegetable oil for frying
1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour, sifted
3 eggs & 2 egg whites
1/2 cup sugar & 1/2 cup of cinnamon
Prepare to fry the churros by heating about 1 1/2 inches of oil in a deep pan. The oil should be about 360 degrees F.
To make the dough, bring the water, butter, cinnamon and salt to a rolling boil in a 3-quart saucepan. Stir in the flour all at once. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the pan from the heat.
Let the batter sit for 5 minutes to cool.
When it's warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. (You can do this in a mixer with a paddle attachment if you’ve already had your daily workout.) Note: Since it was way too dry for me, I added 2 egg whites. It was then perfect.
Spoon the mixture into a piping bag fitted with a large star tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough about 1 inches long, snip it with the scissors and let it drop into the oil. Fry 10 to 12 balls at a time, turning once, until golden brown, about 2 minutes on a side. Drain on paper towels. Roll the churro tots in the sugar/cinnamon and serve immediately. These are really best minutes after they’ve been fried.