Churros

prep: 20 minutes
cook: 3 to 4 minutes

you’ll need…
½ cup sugar
1 teaspoon ground cinnamon
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
1 teaspoon vanilla extract
4 eggs
oil for frying

let’s get to it…
Mix the sugar and cinnamon together in a small bowl; set aside. Line a baking sheet with paper towels; set aside.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the water boils and the butter melts; remove from heat.
Add the flour all at once and stir until the dough forms a ball.
Stir the vanilla into the dough and then add the eggs one at a time until the mixture is glossy (I used an electric stand mixer to make the job go faster).
Spoon the dough into a pastry bag with a star tip or use a Ziploc® Brand Freezer Bag. If using a Ziploc® bag, push the dough into one corner, squeeze out the air, seal and cut off a ½-inch tip from the bag’s corner; refrigerate until ready to use.
Pour the oil in a deep heavy skillet (about 1-inch) and heat on medium high until the oil reaches 350°F to 375°F. Carefully pipe the dough into the oil, forming long thin batons or circled crullers. Don’t crowd the pan!
Fry, turning once, until golden brown on each side. Remove from oil using tongs and drain on prepared baking sheet lined with paper towels. Sprinkle immediately with the sugar and cinnamon mixture and serve immediately while hot.