instructions

• Add the water and cinnamon stick to a saucepan and bring to a boil.
• Once the water has boiled and changed color from the cinnamon stick pour it into a measuring cup and measure exactly one cup of the cinnamon water. Discard cinnamon stick and rest of the water.
• Return the water to the saucepan and place again on the heat. Add the 2 tablespoons of butter, sugar, and salt. Stir until butter is melted and sugar has dissolved.
• Turn the heat off and add the flour all at once. Stir quickly with a wooden spoon until it forms a ball, and the dough looks smooth. It will take a little time.
• Let the dough cool slightly while prepare a piping bag with an open star tip or a churrera (churro maker). Transfer the dough to the piping bag.
• Add the vegetable oil to a skillet, about 1″ deep and heat up the oil to 375 degrees.
• squeeze the bag until you get a churro about 4″ long and using kitchen scissors or a knife, remove from the tip. Drop gently into the oil and cook for about 3 min on each side turning often so it browns evenly.
• Repeat with the rest of the dough. Work in batches, about 4 churros at a time. You should get about 12-14 4″ churros.
• Remove the churros from the oil and transfer to a plate lined with a pepper towel to remove the excess oil.
• Mix the remaining cup of sugar and cinnamon on a large plate and roll the churros in the mixture while they are warm.
• Serve the churros with Sweetened Condensed Milk on a side for dipping. Enjoy!
• Recipe by our friend Marisol @MarisolCooks