YIELD: 18 churros
TOTAL TIME: 35 min
Bring vanilla, milk, butter, salt, 1 Tbsp. sugar, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Add flour all at once and mix until dough comes together, about 30 seconds. Transfer to the bowl of a mixer, let cool slightly.
Using a mixer with paddle attachment on medium-low speed, add eggs, one at a time, mix completely before adding the next. Continue to beat, scraping, until dough is smooth. Spoon dough into a pastry bag with star tip.
Presto Kitchen Kettle Multi-Cooker:
This little thing is great, I use it mostly for deep frying but it can do so much more like make soup, and casseroles, steams vegetables, cook rice and boil pasta.
It can deep fry up to six servings at a time and has a heavy cast aluminum base for even heat distribution. It has this great tempered glass lid and is fully immersible and dishwasher safe. You MUST remove the heat controller before putting it in the dishwasher.
Heat oil to 350 degrees in large pot or fry kettle.
Holding pastry bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Fry churros, turning once, 2–3 minutes per side.
Whisk cinnamon and 1 cup sugar in a medium bowl. Toss warm churros in cinnamon-sugar mixture. Fill or dip in Dulce de Leche.