CINNAMON CHURROS

Ingredients
1 cup water 1/3 cup butter 2 tbsp packed brown sugar tsp salt 1 cup flour 1 egg tsp vanilla Oil for deep frying cup granulated sugar tsp cinnamon Mexican chocolate sauce (optional)

Directions 1. In a medium saucepan combine water, butter, brown sugar and salt. Bring to boiling over
medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for ten minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1 inch logs onto prepared baking sheet. Heat 3 inches of an oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in sugarcinnamon mixture to coat. Serve warm.

Mexican Chocolate Dipping Sauce Ingredients cup semisweet chocolate cup butter tsp ancho chile pepper (optional) tsp ground cinnamon 2/3 cup granulated sugar 2/3 cups evaporated milk Directions In a heavy small saucepan combine chocolate , butter, pepper and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in granulated sugar< gradually add evaporated milk, stirring frequently to dissolve sugar. Bring to boiling, then reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.