Cinnamon Sugar Churros


  1. Preheat 6 cups of soybean oil to 400°F in a heavy frying pan or small deep fryer.
  2. 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.
  3. 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.
  4. 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
  • 3 tbsp Brilliance® High Oleic Soybean Oil with Plenish®
  • 6 cups Brilliance® High Oleic Soybean Oil with Plenish®
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 2 cups water