Cinnamon-Espresso Churros

Directions

1. 1
   Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder.
2. 2
   Set aside.
3. 3
   Churros: Line a baking sheet with parchment paper and dust liberally with flour.
4. 4
   Set aside.
5. 5
   In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat.
6. 6
   Bring the mixture to a boil.
7. 7
   Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once.
8. 8
   Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes.
9. 9
   Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
10. 10
    With the machine running on medium speed, slowly add the eggs.
11. 11
    Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes.
12. 12
    Transfer the dough to a pastry bag fitted with a large star tip.
13. 13
    Pipe the dough onto the prepared baking sheet in 4-inch long logs.
14. 14
    In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way.
15. 15
    Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer a cube of bread will brown in a couple of minutes.)
16. 16
    Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes.
17. 17
    Drain on paper towels and roll in the cinnamon-espresso sugar while still hot.
18. 18
    Transfer to a serving platter and serve immediately.