Churros (Joycelyn)

1 cup water
2 Tablespoons Brown Sugar
½ teaspoon salt
1/3 cup butter
1 cup white flour
2 eggs
½ teaspoon vanilla extract
Preheat 1 ½ to 2 inches of vegetable oil in a 10-12 inch frying pan to 375.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat.
Cool dough while you beat 2 eggs (the dough needs cool slightly so it willl not cook the eggs when you add them to the dough or the churros will not puff when cooked). Add beaten eggs all at once to the flour mixture and stir until smooth..
Spoon mixture into a pastry bag with large star tip.
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
(Posted picture shows churros made in bite size pieces rather than in long strips)
¼ cup sugar
½ to 1 teaspoon ground cinnamon
Mix the sugar and cinnamon. Roll churros while still warm in the cinnamon mixture.