Have these churros with a cup of Spicy Mexican Hot Chocolate.
Vegetable oil, for deep-frying
2 tbsp. brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup all-purpose flour
1/2 tsp. vanilla extract
1/4 cup granulated sugar
1 tsp. cinnamon
1. In a deep skillet, heat 2 inches of vegetable oil to 375°F over medium-high heat.
2. In a medium saucepan, combine 1 cup water, brown sugar, salt, and butter and bring to a boil, 10 to 12 minutes. Remove from the heat and add flour, stirring with large wooden spoon until well blended. In a bowl, mix eggs and vanilla. Stir into flour mixture until completely incorporated.
3. In a large resealable plastic bag or a paper bag, combine granulated sugar and cinnamon and set aside.
4. Spoon dough into a pastry bag fitted with a large star tip. Carefully squeeze dough into hot oil in 4-inch strips, being careful not to splash oil. Fry dough in small batches (about 6 at a time) until golden brown, 1 to 2 minutes per side. Drain churros on paper towel–lined plate. Add warm churros to cinnamon sugar and shake to cover. Serve warm.