- 1 cup (8oz/225g) water
- ½ cup (4oz/113g) butter
- ½ tsp vanilla extract
- 2 tablespoons brown sugar (white if you don’t have brown)
- ¼ tsp salt
- 1 cup (5oz/143g) plain flour/ all purpose flour
- 3 eggs, at room temperature
- ¼ cups (4oz/113g) sugar
- ¼ tsp salt
- 1tsp cinnamon
In a medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over low heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set aside.
In a jug, combine eggs and vanilla and whisk together.
Using your wooden spoon incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.Transfer your dough to a piping bag fitted with a star nozzle.
Heat some oil in a saucepan and pipe about four churros at a time. Fry until golden brown. When cooked, transfer to a paper towel to drain just a bit, and while still warm, roll in the cinnamon sugar.
To make the sugar mixture just combine sugar, cinnamon and salt.
Eat warm and dipped in ganache.