Churro Twists

Instructions

1. In a medium saucepan, combine water, unsalted butter, 1 tbsp sugar, ground cardamom, and salt. Bring to a boil over medium heat until the butter melts completely and the mixture begins to bubble.
2. Remove the saucepan from heat and immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
3. Transfer the dough to a large mixing bowl and allow to cool for 5 minutes to avoid cooking the eggs on contact.
4. Add the eggs one at a time, beating vigorously after each addition until the dough is smooth and shiny. Fold in the vanilla bean paste thoroughly.
5. Cover the dough loosely with a damp towel and rest for 10 minutes to relax the gluten.
6. Fill a piping bag fitted with a large star tip with the dough.
7. Heat neutral oil in a deep fryer or heavy-bottomed pot to 375°F (190°C), monitoring temperature with a candy thermometer.
8. Pipe 4-inch strands of dough onto a parchment-lined surface, then shape by twisting two strands around each other to form churro twists. Make about 20 pieces.
9. Carefully lower the churro twists into the hot oil in batches, frying until golden and crisp, about 2 to 3 minutes per side, turning once for even color.
10. Remove the churro twists with a slotted spoon and drain on paper towels briefly.
11. In a shallow bowl, mix granulated sugar, ground cinnamon, and vanilla powder to create a cinnamon-vanilla sugar coating.
12. Roll the warm churro twists thoroughly in the cinnamon-vanilla sugar mixture until well coated.
13. Serve immediately.