Mini Churros
Serves 6


c. butter (1 stick)
1 c. water

tsp. Vanilla Fleur de sel (Tahitian Vanilla Sea Salt) - regular salt will be fine if you don't have this ingredient.
1 c. all-purpose flour

3 eggs
1 c. sugar
2 Tbs. Saigon Cinnamon (regular cinnamon will be fine)
1 vanilla bean (optional)
4 qt. vegetable oil, for deep-frying


1. In a medium saucepan, bring butter, water, and vanilla salt to a boil. Add flour and stir until mixture starts to pull away from the sides of the pan. Remove from heat immediately.

2. Transfer mixture to an electric mixer. Mix on low speed until mixture is cooled to room temperature.  

3. Add the eggs, one at a time, and mix until dough is smooth and combined. Transfer dough to a pastry bag fitted with a large star tip (#7).  

4. In a bowl, combine sugar, cinnamon and vanilla bean and set aside.

5. In a 6-quart saucepan, heat oil to 350 F. Pipe churro batter into hot oil in 3-inch lengths. Fry until golden brown. With a slotted spoon, transfer churros to paper towels to remove excess oil. Then immediately transfer to cinnamon and sugar mixture and coat churros evenly. Serve hot or warm.