Churros Rellenos Stuffed Churros

Instructions

1. In a saucepan over medium heat, combine the water, butter, sugar, and salt. Bring the mixture to a boil, then reduce the heat to low.

2. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together and forms a ball. Remove from heat and let cool slightly.

3. Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny. Stir in the vanilla extract.

4. Transfer the dough to a piping bag fitted with a large star tip.

5. Heat the vegetable oil in a deep pot to 375°F (190°C).

6. Carefully pipe the churro dough directly into the hot oil, using a knife to cut the dough into 4-inch lengths. Fry in batches for 3-4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

7. In a shallow bowl, combine the sugar and cinnamon for the coating.

8. While the churros are still warm, roll each one in the cinnamon sugar mixture until well coated.

9. Using a small piping tip, fill each churro with your desired filling. You can create a small hole in the churro using a chopstick or piping tip before piping in the filling.

10. Serve the Churros Rellenos warm and enjoy the delicious combination of crunchy churros and the rich, creamy filling.