Holidays Around the World: Spanish Churros

To make Spanish churros:
1 cup water
1/4 cup butter
6 Tbsp sugar, divided
1/4 tsp salt
1 cup all-purpose flour
2 large eggs
Vegetable oil for frying
1 tsp ground cinnamon

Place water, butter, 2 tablespoons sugar and the salt in medium saucepan; bring to a boil over high heat. Remove from heat; add flour. Beat with a spoon until dough forms a ball and releases from side of pan. Vigorously beat in the eggs, 1 at a time, until mixture is smooth. Spoon dough into pastry bag fitted with a large star tip. Pipe 3x1 inch strips onto waxed paper lined baking sheet. Place baking sheet in freezer; freeze for 20 minutes.

Pour vegetable oil into 10 inch skillet to a depth of 3/4 inch. Heat oil to 375 degrees. Transfer frozen dough to hot oil with large spatula. Fry 4 or 5 cookies at a time until deep golden brown, 3 to 4 minutes; turning once. Remove cookies with spatula to paper towel; drain.

Combine remaining 4 tablespoons sugar with cinnamon. Place in bag. Add warm cookies 1 at a time; close bag and shake until cookie is coated with sugar mixture. Repeat with remaining sugar mixture and cookies. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature or freeze for up to 3 months.  Makes about 3 dozen cookies.