Cinnamon Spiced Churros

Yes, I know I'm on a roll making Spanish/Mexican inspired cuisines. Actually, I'm on a roll posting recipes that I absolutely enjoyed on my travel so far! This time it's the famous churros (they literally roll they're R's)! These are absolutely delightful and we enjoyed them during our stay in Madrid, Spain. Although we had them with dark hot chocolate, it was heavenly to dip them in the chocolate. But yes, this time it's cinnamon spiced churros as I like to call them, but hold on I will be posting a recipe of chocolate con churros soon.

I promise I didn't know they had to be fried, from which I suffered a slight setback, but then I went ahead and made them. It's not like I have fried foods everyday. They were amazing and homemade (atleast you can trust the oil that you would be using for frying!!).

Here's the recipe:
(Inspired and adapted by a recipe from Mark Bittman)

Yield: Lots (I actually froze half the batter)
Time 30 minutes

Summary
If you use a broad pan, with about three inches of oil, you can fry all of this batter in one batch; but that\'s a lot of oil. Better to use a standard three- or four-quart pot and fry in batches. Once the strips are gloriously brown, turn them in a sugar-cinnamon mixture and serve hot. The preferred accompaniment is good hot chocolate -- and, yes, you dip.
Ingredients
·         Canola oil for frying (you can use any kind of oil, no not olive oil. Please!)
·         1/2 cup plus 1 tablespoon sugar
·         1 teaspoon cinnamon
·         1/2 cup or 1 stick butter
·         1/4 teaspoon salt
·         1 cup all-purpose flour
·         3 eggs
Method
·         1. Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix 1/2 cup sugar and the cinnamon together on a large plate.
·         2. Combine remaining sugar, butter, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition.
·         3. Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each.
·         4. Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm.