Churros with Boysenberry Lemon Dipping Sauce

1 Cup Water

1 Tsp. Vanilla Extract

2 Tbsp. Unsalted Butter

1 Tsp. Baking Powder

1 Cup All Purpose Flour (sifted)

1 Egg

Pinch of Salt

1/2 Cup Sugar

1 Tbsp. Cinnamon

Vegetable Oil for frying

1 Cup Boysenberry Preserves

1 Lemon, zested and juiced

Prepare your oil for frying 325 degrees Fahrenheit.

In a medium saucepan heat up the water, vanilla extract, pinch of salt, and butter. Once this mixture has come to a boil add in your flour and baking powder. Mix very quickly until all of the dough has been formed.

Remove the saucepan from the stove let cool for a minute and add in your egg. Stir vigorously until the egg is fully incorporated. The dough might separate at first but keep stirring or using a hand mixer until the dough is smooth.

Place the dough into a pastry bag fitted with a star shaped tip and pipe out your churros onto a parchment lined baking dish or straight into your oil.

Fry for two to three minutes or until all sides of your churros are golden brown.

Remove from the oil and let the drain slightly in a paper towel lined plate.

Mix together the sugar and cinnamon and roll your churros into the sugar mixture. Serve and Enjoy while still warm.