CHURRO POPPERS

CHURRO POPPERS for the churros: 1 cup water 2 tablespoons butter ½ teaspoon salt 2 tablespoons sugar 1 cup flour 1 egg 4 cups canola oil, for frying for topping: ½ cup sugar 2 teaspoons cinnamon Add the water, butter, salt, and sugar to a medium saucepan. Bring the mixture to a boil over medium heat. When the mixture reaches a boil, remove from heat and stir in the flour to form a thick dough. Let cool 5-10 minutes, then stir in the egg until combined. Pour the oil into a large, heavy bottomed pot (I used a dutch oven). Heat the oil to 375 degrees. In a medium bowl, whisk together the sugar and cinnamon. Scoop the dough into balls about 1 inch in diameter. Using a wooden skewer, poke a hole through each ball to let steam escape. Carefully drop the balls into the oil, 3-4 at a time, using a slotted spoon or mesh strainer. Cook 5-7 minutes, turning occasionally, until golden. Remove from the oil and let cool on paper towels for 2-3 minutes, then toss in the cinnamon sugar. Let cool slightly before serving.