1. Preheat the oven to 400°F. Line a tray with 2 layers of parchment paper.

18 months and up: Line the tray with baking paper.

2. Combine water, brown sugar, butter and salt in a medium pot over medium heat until it starts to simmer.

18 months and up: Add all ingredients into the pot.

4 years and up: Measure and pour water, measure sugar and unwrap butter.

3. Once simmering, whisk in butter and flour until smooth and no lumps remain. It will form a dough ball.

6 years and up: With adult supervision, stir the flour into the butter mixture.

4. In a small bowl, whisk eggs and vanilla.

4 years and up: Whisk eggs and add vanilla.

6 years and up: Crack and whisk eggs. Add vanilla.

5. Pour ¼ of the egg mixture into the pot, stirring quickly.

4 years and up: pour eggs into flour mixture.

6. Slowly add in the remaining egg mixture until smooth.

7. Transfer batter into a piping bag fitted with a star nozzle. Hint: Place in a cup to hold still when filling.

4 years and up: Help hold the piping bag open and hold cup while adult transfers batter.

8. Using gloves, pipe 18-20, 3-inch churros, 1-2 inches apart (you may need a second tray). The dough will be hot, so wear gloves!

4 years and up: Put on winter gloves and help squeeze the piping bag!

9. Bake for 18-22 minutes or until golden.

10. Turn off the oven, and let them sit for 15 minutes.

11. Add sugar to a large resealable bag.

12. Remove churros from the oven. Add churros to the bag of sugar, and shake to coat the churros.

18 months and up: Shake the bag.

13. Whisk together the jelly and apple juice until smooth. Transfer to a serving bowl.

18 months and up: Stir the jelly until smooth.

14. Serve churros with jelly sauce.

15. Enjoy! Happy Hanukkah!