Cinnamon Sugar Churros

• 6 cups Soybean oil, divided
• 3 tablespoons Soybean oil, divided
• 2 cups Water
• 1 1⁄2 cup Sugar, divided
• 1 teaspoon Salt
• 2 cups All-purpose flour
• 4 Eggs, beaten
• 2 teaspoons Ground cinnamon

Preheat 6 cups of soybean oil to 400°F in a heavy frying pan or small deep fryer.

Bring water, ¼ 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.