PREPARATION

1. Heat 35 grams butter in a heavy skillet, add 2 tablespoons brown sugar, 1/2 teaspoon salt and stir well.
2. Then, add 250 milliliters water and mix it well.
3. Now, add 155 grams all purpose flour and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Remove it from heat.
6. Add 1/2 teaspoon vanilla essence, 1 egg and mix it well.
7. Add 3 eggs one by one and mix it well to make a smooth batter.
8. Take a cupcake tray and grease the back side of tray with oil.
9. Add the prepared batter on the back side to make a churro shape. (See Video)
10. Freeze for 6 - 8 hours.
11. In a bowler dd 145 grams powdered sugar, 1 tablespoon cinnamon powder and mix it well.
12. Take the churro from freezer and deep fry these until golden brown and crispy.
13. Roll it in powdered sugar mixture properly.
14. Place it on a serving plate.
15. Add a vanilla ice cream scoop in it.
16. Drizzle some chocolate and caramel syrup on it.
17. Serve.