• Line 2 medium baking sheets with parchment - lightly spray the parchment.

  Fit a large pastry bag with a large closed star tip (I use #849)

MAKE PATE A CHOUX DOUGH

• Combine the water, butter, and salt in a medium saucepan over medium heat until the butter has melted. Bring to a rolling boil.
• Remove from the heat and dump in the flour all at once. Stir vigorously until the mixture forms a ball of dough that follows your spoon around.
• Return to medium-low heat and stir and mash continuously for about 1 minute to cook the flour. Remove from the heat and cool for 5 - 10 minutes until it reaches below 125°F/50°C on an instant read thermometer. It will still feel hot but you can hold your finger in it for a few seconds.
• Transfer to the bowl of your stand mixer and with the paddle attachment, beat in the cinnamon (if using) on low speed. Add the eggs, one at a time. The batter will look curdled but will come together after adding the last egg. Scrape the bowl and beat on medium speed for 1 - 2 minutes after adding the last egg until the batter is smooth and you can stretch a bit of it between your fingers. It shouldn’t be so thin that it cascades off the paddle but shouldn’t be too stiff to pipe.
• Use a flexible spatula to spoon about half the batter into a large pastry bag fitted with the star tip. (See my tips below for filling the pastry bag). Try to get rid of any air bubbles (so they don’t explode in the oil) and use a plastic bench scraper to push the batter down to the bottom.
• Pipe 2-inch/5-cm pieces onto sprayed parchment, using a kitchen scissors to cut the dough at the tip.  I find it easier to pipe one tray of 18 or 24 and the other with the rest so you can keep the rest of the dough frozen. (Make sure you have room in your freezer for both trays - you could pipe onto the parchment on your counter and slide it onto the back of a rectangle Tupperware or Tupperware lid if you don’t have a medium sized baking sheet - improvise!)
• Freeze (uncovered) for at least 30 minutes until frozen solid.

FRY THE CHURROS

• In a medium shallow bowl, whisk together the sugar and cinnamon. Line a baking sheet with 3 layers of paper towels.
• Place about 4 cups of oil in a large, 10-inch (25-cm) Dutch oven or deep, heavy skillet, about 3/4-inch - 1-inch deep. Secure a candy thermometer to the side of the pot, making sure it is deep enough to register. Heat over medium-high until the oil reaches 375°F/190°C. When the oil is almost up to temperature remove the churros from the freezer.
• Use a large offset spatula to carefully slide a piece of frozen dough off the parchment and a second spatula to scoot it off, keeping yourself away from splashing oil. 

  Cook 6 churros at a time for 3 - 4 minutes, turning over half way, until golden brown and the middles are cooked through. Don’t overcrowd the pan or it will lower the temperature of the oil and make them hard to manage/turn.
• Use a spider or heat-proof slotted spoon to remove; holding above the oil for a few seconds to drain before placing on paper-towel lined sheets.  Drain/turn for a couple of minutes and while still warm transfer to cinnamon sugar and toss to coat generously. 
• Place on a cooking rack set on a baking sheet to cool completely. 

  Repeat with the rest of the Churro Bites.

  Keep checking the oil and adjust the burner if necessary to maintain at least 350°F/180°C or preferably 375°F/190°C better.
• Serve immediately or cool to room temperature and store airtight for up to 2 days.

  Reheat at 350°F/180°C for 5 - 7 minutes to re-crisp; sprinkle with extra Cinnamon Sugar before serving.
• Serve with Strawberry and Chocolate Dipping Sauces and Nestle La Lechera - Dulce De Leche or your favorite caramel dipping sauce.

FOR THE STRAWBERRY DIPPING SAUCE:

• In a food processor, pulse the strawberries a few times to form tiny pieces, almost pureed. Transfer to a medium saucepan, cover, and simmer over low heat until slightly thickened, about 20 minutes.

  Remove from heat and stir in sugar, vanilla, and salt. Add sugar to taste. Cool completely. Can be refrigerated in an airtight container for up to 5 days or frozen for several weeks.

  Adapted from Joan Nathan's Churros with Strawberry Sauce

FOR THE CHOCOLATE DIPPING SAUCE:

• Place chocolate chips in a medium bowl.

  In a small saucepan, heat the cream over medium-low heat just until bubbles start to form. Don’t boil. Or microwave in 30 second bursts.

  Pour hot cream over chocolate chips and let stand for 1 minute to soften. Stir gently with a small, flexible spatula until chocolate is melted and sauce is smooth. It will thicken as it cools. Serve with Churros.

  You can refrigerate in an airtight container for several days with plastic pressed onto the surface so as not to form a film. Microwave for 30 seconds to reheat.