Spanish Churros

Into a saucepan over medium-low heat, add the water and the unsalted butter, mix well until the butter dissolves. Add the salt and the vanilla essence, mix well. 

Now, add the wheat flour and mix well until a dough is formed. 

Once you’ve done that, let the dough cool. 

While the dough is cooling, cut off the bottom of a plastic water bottle then, with a smaller knife, make a straight cut in the center of the bottle cap, then make 2 more cuts, forming an “X”. 

Now, with the dough already at room temperature, add 1 egg and mix very well, add another egg and mix very well again. 

Then using a spoon, transfer this dough to the bottle we’ve just prepared, leaving a space of at least 2 fingers from the edge, to prevent dough from being spilled over. 

Now, tie a string between the handles of a medium casserole pan. 

Bring this saucepan over medium heat and add the oil. Once it’s hot enough, press down the bottle and add 1 portion of the churros dough, about 10cm long. Use the string to cut off the dough. 

Let the dough fry for 3 minutes, flipping it with a skimmer to equally fry every side.

After this indicated time, remove the churros and drain excess oil on a plate lined with paper towels.

On a plate, put the sugar and the cinnamon powder, mix well and coat all the churros in this mixture.

Serve with your favorite dipping sauce.