- 2 tablespoons light brown sugar
- ½ teaspoon tablespoon salt
- ⅓ cup margarine or unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 1 teaspoon ground cinnamon (or to taste)
- Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
- In a medium saucepan, stir together 1 cup water, brown sugar and salt.
- Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil.
- Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
- In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan.
- Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Transfer dough to a piping bag fitted with decorator tip. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
- Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
- Bake for 10-12 minutes or until slightly puffed.
- Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown.
- Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
- Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.