Mexican Restaurant Recipe

Makes about 18

1 cup water
1/2 cup butter
1/2 teaspoon vanilla bean paste or vanilla extract
2 tablespoon sugar
1/4 teaspoon salt
1 cup flour
3 eggs
oil for frying

1/2 cup sugar
1/2 cip brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

In a shallow dish, mix together the cinnamon, salt and sugars. Set aside. In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms. Remove from heat. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes.

Set a large, heavy bottomed pot, filled with 2 inches of oil over medium-high heat. Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip. When the oil is good and hot, pipe churros into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size). Fry until golden brown and crisp on bottom (about 60-90 seconds each side), then flip. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used.

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