Churros

In a saucepan, add the water, brown sugar, salt, and butter, and cook over high heat. Stir to combine and bring to a boil.

Whisk in the flour and cornstarch mixture all at once until a smooth dough forms.

Continue cooking for 2-3 minutes until the dough pulls away from the sides of the pan and forms a ball.

Transfer the dough to a large mixing bowl and use a hand mixer to mix until the dough stops steaming and cools slightly (about 3-4 minutes).

Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again.

Transfer the dough to a pastry bag fitted with a star tip.

Heat oil in a deep pan and pipe the dough into the hot oil (don’t overcrowd the pan).

Fry until the churros are golden and crispy.

On a large plate, mix the sugar and cinnamon together, then toss the hot churros in the cinnamon sugar. Serve warm with your favorite dip.

Dips: Try tahini and date molasses or chocolate dip for a Mediterranean twist.