Step 1

In a medium pan place water, butter, sugar, salt and vanilla extract and bring to a boil over medium heat.

Step 2

When it boils, lower the heat, add the flour and mix until combined.

Step 3

Remove from heat, add the eggs and egg yokl and mix well. It may seem that the eggs do not incorporate, but keep mixing untill you have a smooth dough.

Step 4

Put the dough in a piping bag with a star tip - I suggest one with 1/2 inch opening (if you do not have a piping bag, take a look ate the notes).

Step 5

Place oil in a frying pan over high heat - oil should be about 1 inch (2.5cm) deep.

Step 6

Mix sugar and ground cinnamon in a bowl.

Step 7

When the oil is hot (370F - 190C) pipe the churros directly in the oil. When it is about 6 inch long (15cm), cut the dough and pipe another one.

Step 8

Fry untill golden brown - see notes.

Step 9

Remove churros from the oil and place them in a plate lined with paper towel.

Step 10

As soon as they are cool enough to handle, coat them with the sugar and cinnamon mixture.

Step 11

Serve churros with warm dulce de leche and/or hot chocolate sauce.

Step 12

If you don't have a piping bag, you can use any clean sturdy plastic bag. Cut a 1/2 inch hole in one of the corners and use it as a piping bag.