Photo by: toolmantim
1/3 cup butter (no substitutes)
1 cup plus 1 tablespoon water
2 tablespoons brown sugar
1/4 teaspoon salt
1 1/2 cup flour, sifted
1/2 teaspoon cinnamon
3 eggs beaten
1/2 teaspoon vanilla
oil for frying
1 cup granulated sugar
1 to 2 tablespoons ground cinnamon
Mix the topping of 1 cup sugar and 1 to 2 tablespoons cinnamon together in a low dish.
Start heating up the oil in a fry cooker or you can use a heavy cast irons skillet. You will need at least 2 inches of oil because the churros need to float. The oil needs to be 350° to 375° Fahrenheit.
In a heavy sauce pan, add the butter, water, brown sugar and salt. Turn the heat to medium high. Stir and cook until the mixture comes to a rolling boil. Remove the pan from the heat. Stir in the flour and cinnamon, mixing until thoroughly combines. The dough will be thick, and a bit crumbly.
In a separate bowl, beat the eggs and vanilla. Add this to the flour mixture. Stir and mix until the eggs are mixed in and the dough is smooth.
Fill your cake decorator with the churro dough.
Test the oil to make sure it is the correct temperature. If the oil is too low, the churros will soak up the oil instead of frying. If the oil is too hot, you will burn your churros.
Pipe the dough into the hot oil, using your finger or a knife to cut the dough from the tip. Make the churros about 4 inches long. Fry them for about 1 minute and then turn them with a slotted spoon or tongs. Cook another 1 to 2 minutes.
Remove the churros from the hot oil and lay them on paper towels to cool slightly. While the churros are still warm, roll them in the cinnamon, sugar mixture.
Repeat with the remaining churro dough. You can probably fry 4 churros at a time. An important step in making churros, is to do them in stages. Fry only a few of them and then coat them in cinnamon sugar. Then make some more churros.
Now is the time to sit down with your family and enjoy.