2 Tbsp. unsalted butter 

1 Tbsp. light brown sugar 

1 tsp. vanilla extract 

1/2 tsp. kosher salt 

1 cup all-purpose flour Vegetable oil, for frying 

1/2 cup granulated sugar

2 tsp. ground cinnamon

2 large eggs, room temperature 

Directions:

In a medium saucepan, heat 1 cup of water, butter, brown sugar, vanilla, and salt until the mixture comes to a rolling boil over medium-high heat. Remove the pan from heat, add the flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 4–5 minutes until the dough is smooth, forms a skin on the bottom of the pan, and is pulling away from the edges of the pan. 

Place the dough into a medium bowl. Allow the dough to cool for 5 minutes. 

 In a large Dutch oven over medium heat, heat 1 ½ inches of oil until the oil registers 350℉.

In a shallow dish mix cinnamon and sugar. Set aside.

 In a stand mixer, beat churros mixture for 1 minute on medium speed. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until the egg is fully incorporated.

 Transfer the mixture to a piping bag fitted with a large open star tip. 

Holding the piping bag a few inches above the hot oil, carefully pipe a churro until it is about 4 inches long. Use a clean pair of scissors to cut the dough from the piping bag. Fry 3 or 4 churros at a time until they are golden, turning with a pair of tongs as necessary, 4 to 5 minutes. 

Remove the churros from the oil and immediately roll them in the cinnamon sugar mixture. Place the churros on a cooling rack.