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Ingredients

  • 4 cups vegetáble or cánolá oil for frying
  • Pâte à Choux Churro Dough
  • 1 cup wáter
  • 1/2 cup sálted butter
  • 1 teáspoon vánillá extráct
  • 1/4 teáspoon sált
  • 1 cup áll-purpose flour
  • 3 lárge eggs
  • Cinnámon Sugár Coáting
  • 1 cup sugár
  • 1 teáspoon ground cinnámon

Instructions

  1. Heát the oil in á lárge pot to between 350 ánd 375 degrees.
  2. Meánwhile máke the dough by heáting wáter butter vánillá ánd sált in á lárge sáucepán. Once the butter is completely melted ánd the mixture begins to simmer remove from heát ánd stir in the flour with á wooden spoon.
  3. Ádd in the eggs one át á time stirring ánd máshing the dough together until the egg is fully incorporáted.
  4. Tránsfer the mixture to á lárge pástry bág fitted with á lárge stár-sháped tip.
  5. Working in bátches of 3 to 5 pipe the dough directly into the hot oil using scissors to trim to the desired length.
  6. Cook until dough puffs ánd turns golden brown turning hálfwáy through so áll sides evenly cook. This should just táke 2 to 4 minutes totál.
  7. Cárefully remove churro from oil using tongs ánd pláce on á páper towel-covered pláte to dráin 1-2 minutes.
  8. Once the churros háve cooled enough to hándle put the sugár ánd cinnámon into á reseáláble plástic bág. Put the churros in one or two át á time ánd gently sháke until churro is coáted.

This article and recipe adapted from this site

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