Cinnamon Sugar

• 1
  Combine cinnamon and sugar in a wide shallow bowl and stir until well mixed. Set aside.

Churros

• 1
  Fill a large, heavy-bottomed pot 2 inches deep with oil. Attach a thermometer to the pot and heat oil over medium-high heat to 360°F.
• 2
  While oil heats, make churro dough. Melt butter, ​1 cup water, sugar and salt in a medium saucepan over medium heat. Bring to a boil then reduce heat to low. Add flour all at once and stir until completely mixed. Cook, stirring constantly, until a smooth dough forms and pulls away from the sides of the pot, about a minute. Transfer to a mixing bowl and let cool 5 minutes.
• 3
  Use a handheld mixer to beat in the eggs, one at a time, until the dough is smooth and shiny. Transfer dough to a piping bag fitted with a ¼” star tip and set aside.
• 4
  When oil is hot, carefully pipe a 6-inch line of batter into the oil and snip the end with kitchen shears. Fry 2-3 at a time for about 3 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate then roll in cinnamon sugar mixture while hot. Repeat frying, draining and coating the remaining churro batter. Serve warm with salted caramel sauce.

Salted Caramel Sauce

• 1
  Heat sugar in a medium saucepan over medium heat. Cook, stirring with a rubber spatula, until melted and dark amber in color. Sugar will look crumbly at first; keep stirring. Reduce heat if needed, so all of the sugar clumps can melt without syrup getting too dark.
• 2
  Whisk in butter until completely melted. Slowly pour in heavy cream (it will bubble up rapidly) and whisk until smooth.
• 3
  Gently simmer for about 1 minute, whisking to melt all of the caramel and produce a smooth sauce. Stir in vanilla extract and flaky salt. Caramel will thicken as it cools.
• 4
  Transfer to a bowl and serve warm, with churros.

•  !
  Store salted caramel sauce, covered and refrigerated, for up to 1 month. Gently reheat in the microwave or stove.