Add 1 cup (240 ml) of water, butter, 1 tablespoon (11.5 g) of brown sugar and salt to a large pot, and mix together evenly until the butter is completely melted and the water comes to a boil. Turn off the heat and incorporate flour into the mix until you achieve a dough like consistency. Transfer dough into a mixing bowl and let cool for about 5 minutes.
In a small bowl, beat together 2 eggs and the vanilla extract, and add to dough. Blend until smooth. Heat frying oil in a deep skillet or deep frying until the oil reaches 375°F/190.5°C.
In another small bowl, mix together remaining sugar and cinnamon for coating. Place the dough in a pastry or piping bag fitted with a star-shaped tip. When the oil has attained the desired temperature, push 3-4 inch sections of dough from the bag into the flying oil, turning them every 2 minutes or so, until they are evenly golden brown, about 4 minutes. Remove churros from frying pan and soak up remaining oil with a paper towel. Coat each churros with sugar and cinnamon, serve fresh.
Add 1 cup (240 ml) of water, butter, 1 tablespoon (11.5 g) of brown sugar and salt to a large pot, and mix together evenly until the butter is completely melted and the water comes to a boil. Turn off the heat and incorporate flour into the mix until you achieve a dough like consistency. Transfer dough into a mixing bowl and let cool for about 5 minutes.
In a small bowl, beat together 2 eggs and the vanilla extract, and add to dough. Blend until smooth. Heat frying oil in a deep skillet or deep frying until the oil reaches 375°F/190.5°C.
In another small bowl, mix together remaining sugar and cinnamon for coating. Place the dough in a pastry or piping bag fitted with a star-shaped tip. When the oil has attained the desired temperature, push 3-4 inch sections of dough from the bag into the flying oil, turning them every 2 minutes or so, until they are evenly golden brown, about 4 minutes. Remove churros from frying pan and soak up remaining oil with a paper towel. Coat each churros with sugar and cinnamon, serve fresh.
