Preparation:

Bring the water with the butter, salt and sugar to a boil and add the flour. Stir vigorously until the mixture forms a ball on the wooden spoon and separates easily off the sides of the saucepan.

Remove from heat and beat the eggs into the mixture, one at a time. Add the vanilla extract and fill the choux pastry dough in a pastry bag fitted with a large star-shaped tip.

Pipe long ribbons of dough into a very hot deep fryer and fry until the churros are golden brown on all sides. Drain the churros on tissue paper and roll them in cinnamon sugar while still warm.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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