Warm sugary, sweet churros, to be dipped and dunked in Cinnamon Luisella Spread.
2 tablespoons unsalted butter
2 tablespoons vegetable shortening
1/4 cup plus 1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
Vegetable oil, for frying
1 tablespoon packed light brown sugar
Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip if you have one, otherwise just cut the tip of the pastry bag to make the little churros.
Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.
Fry the churros: Heat about 2 inches of vegetable oil in a large pot. Combine the remaining 1/4 cup granulated sugar and the brown sugar in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the sugar and toss to coat then dip them onto Luisella Cinnamon and enjoy!