Churros

*You'll also need a pastry bag with a large star tip. (Wilton Tip 8B is recommended.) Melt butter in saucepan. Add water, sugar, and salt, and bring to boil. Once boiling, add sifted flour, remove from heat and stir until fully combined. You should be left with a thick dough that no longer sticks to the sides of the pan. Transfer to bowl and let cool 10 minutes. In separate bowl, whisk together eggs and vanilla extract. Add egg mixture to dough a little at a time, stirring to get the eggs absorbed into the dough each time. Once all the eggs are incorporated into the dough, you should be left with a smooth batter. Take a pastry bag with a large star tip and fill it with batter. Heat oil in large, shallow, heavy bottom pan. (350º is ideal. If you don't have a thermometer, you just want it hot but not smoking.) Squeeze batter into hot oil, creating individual churros. Let fry on one side, then flip over and continue frying until golden in color. Place on paper towels to absorb excess oil. Mix together cinnamon and sugar. One at a time, dip fried churros in cinnamon sugar, making sure they get completely covered. Serve and enjoy!