INGREDIENTS

Makes 8 churro bowls

cup butter, cubed
2 Tbsp. brown sugar
tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Cooking-oil spray
Oil for frying
Cinnamon sugar
Ice cream
Hot fudge and caramel topping (optional)
Equipment:
Piping bag with a small star tip
Muffin tin (6 to 12 cups)

PREPARATION
In a medium saucepan over medium-high heat, add butter, brown
sugar, salt, and water, and 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 to form 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 and 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
with a small star tip.
Invert a muffin tin and spray thoroughly with nonstick 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 or overnight).

Heat oil in a deep pot to 350F (175C). Remove the muffin tin
from the freezer and flex it to release the churro bowls (you may
need to also use a small knife under the bottom edge to initially
release them). Return any extras to the freezer while you wait to
fry.
Fry them in batches, until nicely browned, no more than 3 at a
time. 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 towellined plate. Dab off any excess oil then roll them
in cinnamon sugar. Fill with your favorite ice cream and toppings.
Enjoy!