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. 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. Use oiled scissors to cut the churro dough.