Ingredients:

1/4 cup butter, cubed
2 Tbsp. brown sugar
1/2 tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Non-stick cooking spray
oil for frying
cinnamon sugar
ice cream
hot fudge or caramel or your toppings of choice

6-12 cup muffin pan

Directions:

In a medium saucepan over medium/high heat, add butter, brown sugar, salt, and water. Bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag.

Invert a muffin pan and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and use a small knife under the bottom edge to help release the churro bowls.

Fry them in batches or one at a time, until nicely browned – about 2-3 minutes, flipping once. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Sprinkle with or roll in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!