1.Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside.
2.Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil.
3.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.
4.Let cool slightly (the dough is very hot when it comes out of the pan), 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 approximately 26 to 28 churros).
5.Let them rest at room temperature for 15 – 20 minutes.
6.Heat about 2 inches of vegetable oil in a Dutch oven or pot until a deep-fry thermometer registers 360 degrees F.
7.Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl.
8.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.
9.Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat. Yield: ~26 – 28 churros