Ingredients
Equipment
Method
- Combine 1/2 cup sugar and 1/2 teaspoon cinnamon together in a shallow bowl for your cinnamon sugar coating.
- Line a large plate with a double layer of paper towel ready for your cooked churros.
- Fill a large pot or deep skillet with 1 1/2 – 2 cups of oil.
- Heat the butter in a medium-sized saucepan. Add the water, sugar, vanilla, cinnamon, and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add the flour, stirring with a large wooden spoon until well blended and forms a ball.
- Take the pan off the heat and allow the dough to cool for 10 minutes, or until just warm to the touch.
- While the dough is cooling, heat the oil over medium-high heat to 360°F (180°C).
- Once the dough has cooled, add one egg, quickly beating until completely incorporated. Add the second egg and repeat the process until a dough forms.
- Scoop the dough into a strong double lined pastry bag with a large open star tip nozzle. (Use Wilton 1M or Ateco 845/846.)
- Lightly oil the blade end of your scissors and set aside.
- Carefully pipe 5-6-inch long strips of dough into the hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time to avoid over-crowding your pot.
- Fry until golden browned, about 2 minutes each side. Transfer to the paper towel lined plate for a few seconds, then roll in the cinnamon sugar coating.
- Repeat this process with the remaining dough.
- Serve warm with melted chocolate or caramel sauce, fruit, or ice cream.
Nutrition
Notes
To make sure your churros turn out correctly, prepare all your components before you start cooking. Use oiled scissors to cut your churro dough cleanly.