Churros

Directions

1. In a large pot, combine the water, butter, salt, buttermilk, and 1 tablespoon sugar. Bring to a boil.
2. Add the flour, stirring constantly until the mixture forms a dough, and then remove it from the heat.
3. Stir in the vanilla followed by the eggs, one at a time, stirring after each addition.
4. Put the dough in a pastry bag with a round or star-shaped tip approximately ½-inch in width.
5. Line a baking sheet with waxed paper.
6. Squeeze out cylinders of dough about 4–6 inches long onto the baking sheet, and then chill them in the freezer until firm.
7. Pour oil to a depth of 1–2 inches in a deep skillet or frying pan set over medium heat until it reaches a temperature of approximately 375°F.
8. Place a few of the dough cylinders into the hot oil, working in batches to avoid overcrowding the pan, and fry for about 2 minutes on each side, until golden-brown.
9. Transfer the churros to a paper towel-lined plate to drain and repeat the cooking process until all the dough is fried. 
10. Whisk together the remaining ½ cup sugar and cinnamon in a small bowl and then spread the mixture onto a plate.
11. Roll the warm churros in the cinnamon-sugar, and then serve them immediately.