Recipe Courtesy of Chef Russ FlewellingMakes about 2 dozen, 4 inch churrosIngredients:â€¢ 1 cup waterâ€¢ 2 Tbs brown sugarâ€¢ 1/2 tsp. saltâ€¢ 1/3 cup butterâ€¢ 1 cup white flourâ€¢ 2 eggsâ€¢ 1/2 tsp. vanilla extractâ€¢ 1/4 cup sugarâ€¢ 1/2 to 1 tsp. ground cinnamon, depending on tasteâ€¢ Directions:Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.While still warm, roll each churro into the dish with the sugar and cinnamon until coated.