Churros with cinnamon sugar

In a pot, combine the butter, a teaspoon of Mexican vanilla blend, a pinch of salt, a cup of water and two tablespoons of sugar; heat on medium until the butter melts.

Drop the heat to the lowest setting, add a quarter teaspoon of ground cinnamon and a cup and a half of all-purpose flour, and mix; cook about a minute until it forms a dough, then turn off the heat and keep mixing until combined.

Transfer the dough to a glass bowl and cool completely, about 10 minutes.

Heat the frying oil over medium; mix a cup of sugar with a tablespoon of cinnamon and set aside.

Add the three eggs one at a time, mixing until smooth, about 30 seconds.

Transfer to a churrera or piping bag.

With the oil at 350, pipe churros to any length, cut with scissors, and fry until golden, about four minutes.

Drain off as much oil as possible and roll in the cinnamon sugar until fully coated; repeat with the rest.