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