Preheat 6 cups of soybean oil to 400°F in a heavy frying pan or small deep fryer.
Bring water, 1/4 cup of sugar, salt and 3 tablespoons of soybean oil to a boil in a medium saucepan over medium-high heat. Add flour to the saucepan; cook and stir vigorously until the mixture forms a ball. Transfer the dough to a medium bowl. Stir in eggs, mixing vigorously until smooth. Spoon dough into a pastry bag fitted with a 3/8-inch star pastry tip.
Working in batches, hold the pastry bag above the oil and pipe about six 4-inch strips into the hot oil. Fry for 2 minutes, turning frequently until golden brown. Drain on paper towels. Repeat with remaining dough.
Combine cinnamon and remaining sugar in a large bowl or paper bag. Add warm churros to the bowl or paper bag with cinnamon-sugar mixture; toss until evenly coated.
2 tsp Roma® Cinnamon, Ground
4 Nature's Best Dairy® Egg(s), beaten
2 cups West Creek® Flour
6 cups Brilliance® High Oleic Soybean Oil with Plenish®
3 tbsp Brilliance® High Oleic Soybean Oil with Plenish®