Ingredients
Equipment
Method
- Combine 1/2 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl for your cinnamon sugar coating. Line a large plate with a double layer of paper towel 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 off heat and allow to cool for 10 minutes, or until just warm to the touch. While dough is cooling, heat oil over medium-high heat to 360°F (180°C).
- Once dough has cooled, add one egg, quickly beating until completely incorporated. Add the second egg and repeat the process until a dough forms. Scoop dough into a strong double lined pastry bag with a large open star tip nozzle.
- Lightly oil the blade end of your scissors. Carefully pipe 5-6-inch long strips of dough into hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time.
- Fry until golden browned, about 2 minutes each side. Transfer to paper towel lined plate for a few seconds, then roll in the cinnamon sugar. Repeat with remaining dough.
- Serve warm with melted chocolate or caramel sauce, fruit, or ice cream.
Nutrition
Notes
Prep all your ingredients before you start cooking. Use oiled scissors to cut the churro dough for easier handling.