2–1/2 tablespoons butter
2–1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup water
3/4 cup unbleached flour
2 teaspoons Rain’s Choice Mexican Vanilla Extract
2 large eggs
1/2 cup Rain’s Choice Cinnamon Spice Vanilla Sugar
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add flour, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
Stir in vanilla extract. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
Pour oil 2 inches deep in a large Dutch oven or heavy large saucepan. Heat to 370 degrees. Spoon batter into a large decorating bag fitted with a large star tip. Pipe batter in 6-inch strips into hot oil, a few at a time. Fry 3 minutes or until golden, turning once. Lift out with a wire spatula, and drain on paper towels.
Put Rain’s Choice Cinnamon Spice Sugar in a shallow dish. Roll churros in mixture. Repeat with remaining batter. Serve immediately. Makes 6 to 8 servings unless you have teenagers. In that case, make a double batch and hope that they last long enough to have some yourself.