Try This at Home: Sunny's Churros

"I did a lot of research — as in, I ate a lot of churros — to come up with this recipe!" says Sunny. Her recipe calls for a hint of lime, which is her go-to citrus for Mexican food.

Combine the butter with 1 cup water and the salt in a medium saucepan over medium heat; grate in the zest of 1 lime.

Let the butter melt, then bring the mixture to a simmer and slowly whisk in the flour.

Remove from the heat and keep whisking until the dough forms a ball and pulls away from the side of the pan.

Whisk in the eggs, one at a time, mixing each in completely before adding the next.

Fit a pastry bag with a medium open star tip. Prop up the bag in a glass and cut the bag over the edge. Fill with the dough and refrigerate 15 minutes.

Meanwhile, fill a large pot with 2 1/2 inches of vegetable oil. Heat until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch-long strips of dough into the oil, breaking off the dough with your fingers or a knife.

Working in batches, fry the churros, 5 to 6 minutes, flipping halfway through, until golden brown and crisp.

Remove the churros with tongs and drain on a paper towel-lined baking sheet. Let cool slightly.

Combine the sugar, cinnamon and the zest of the remaining lime in a small paper bag.