For the Churros
- 1/ 2 cup unsalted butter
- 1 cup qater
- 1 cup sifted unbleached flour
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1/ 4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 eggs
For the Topping
- 1/ 4 cup sugar
- 1/ 2 teaspoon ground cinnamon
In a medium saucepan, combine water, butter, sugar, brown sugar, vanilla and salt. Over medium-high heat bring to a boil.
Remove the saucepan from heat and add the flour. With a wooden spoon, stir constantly until it forms a ball. Add one egg at the time and whisk vigorously. It should become a smooth batter.
Put the batter in a piping bag fitted with a rounded star tip. You can choose the size you want it will only change the cooking time a bit.
Put enough frying oil in a medium-large skillet to make sure the churros will be covered. Heat the oil at high heat. (About 375F°) If you want to know if the oil is ready, put a piece of bread in and if it becomes golden, it’s time.
Cut the churros the longer you want straight in the hot oil and cook for about 5 minutes or until it looks very crusty. The inside must be perfectly cooked.
Remove the churros from the oil with a slotted spoon and put them on a large plate with paper towels to absorb the excess of oil.
Make the topping: combine ingredients together and set aside. Sprinkle over churros.