Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan.

On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth.

Spoon dough into a pastry bag fitted with a large star tip. Pipe 3x1-inch strips onto a baking sheet lined with parchment paper.

Freeze baking sheet for 20 minutes.

In a deep frying pan filled with 3/4 inch of vegetable oil, fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels.

Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag. Toss churros in the cinnamon mixture to coat well.

Serve immediately or store in in a tight container for up to one day.

Makes approximately 3 dozen churros.

Submitted by: CM