Caramel Churros

Instructions

1. In a medium saucepan, combine water, 6 tbsp unsalted butter, 1 tbsp granulated sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
2. Remove from heat and stir in the flour all at once. Return to low heat and stir vigorously until the dough forms a ball and a thin film forms on the bottom of the pan, about 1-2 minutes.
3. Transfer the dough to a large bowl or stand mixer bowl and cool for 5 minutes.
4. Add eggs one at a time, beating thoroughly after each addition until dough is smooth and elastic. Stir in 1 tsp vanilla extract.
5. Heat neutral oil in a deep pot to 375°F (190°C).
6. Fit a pastry bag with a large star tip and fill with the dough.
7. Pipe 4-6 inch strips into the hot oil, cutting with scissors. Fry in batches without overcrowding for 3-4 minutes, turning occasionally until golden brown and crisp.
8. Transfer to a rack with paper towels to drain excess oil and cool slightly for about 10 minutes.
9. Make the caramel filling: In a saucepan, melt 1/2 cup butter over medium heat. Add dark brown sugar and heavy cream; bring to a simmer and cook for 5 minutes, stirring often. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool slightly until thickened but still pourable.
10. Fill a piping bag fitted with a small round tip with the caramel filling.
11. Using the piping tip or a small skewer, poke a hole in each churro and pipe caramel filling inside, filling each churro until slightly firm to the touch but not overfilled.
12. Mix 1/2 cup granulated sugar and cinnamon in a shallow bowl. Roll the filled churros in the cinnamon sugar to coat evenly.
13. Serve warm with extra caramel sauce on the side for dipping.