Ingredients:
1/2 c. milk
1/2 c. water
3 Tbsp. butter, diced
2 tsp. granulated sugar
1/4 tsp. plus 1/8 tsp. salt
1/2 tsp. vanilla extract
1 c. all-purpose flour
Vegetable oil, for frying
COATING:
1/2 c. granulated sugar
2 tsp. ground cinnamon
Directions:
Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (keep a close eye on the temperature).
In a medium saucepan combine milk, water, butter, 2 tsp. sugar and salt and bring mixture just to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth. Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1-1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster, you can pipe out 2-3 inches out at a time and make 2 cuts). Work in fairly small batches being careful not to overcrowd (which will reduce the oil temperature too much- you want the oil to remain close to 350 degrees). Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain off on a plate or baking sheet lined with several layers of paper towel.
In a small mixing bowl, whisk together 1/2 c. granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. For best results, serve warm with chocolate sauce, if desired.
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