Mexican Fried Churro's in Cinnamon Sugar

2 eggs

Topping:

1/4 cup sugar

3/4 teaspoon ground cinnamon

Mix together sugar and cinnamon and set aside

In a large size sauce pan add the water, brown sugar, salt, and butter and heat to a rolling boil. Remove from the heat and add the flour. Stirring in the flour till well blended will require very heavy mixing.

In a separate bowl, whisk the eggs and vanilla together and then add this mixture to the flour dough mixture. Stir until completely blended and all the egg is completely mixed in.

Fill your decorating tool with the dough and attach the largest star tip. If you haven't got this tool, then place into a ziplock baggie, snip the end and squeeze out dough through the ziplock bag hole, this works fine just not as professinal looking.

Tool Tip and Frying Tip: a cookie maker using the frosting or cookie large star tip make these very professional looking, also besure the oil is hot or the churro will be soggy!

Place a small amount of dough in the oil to test it. The dough should bubble up right away or that means the oil is not hot. I use a thermometer to be sure.



Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. Cutting off the dough with floured scissors.

You should be able to cook 5 or 6 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two till nicely golden brown in color. Please the cooked churros on a paper towel lined plate with the slotted spoon to absorb grease. While still warm, roll each churro into sugar and cinnamon until coated. Taste good even reheated in the microwave for 10 seconds!