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 saucepan. Add water, sugar, vanilla, cinnamon, and salt. Bring to a simmer for 5 minutes, mixing occasionally. Add flour, stirring with a wooden spoon until well blended and forms a ball. Remove from heat and let cool for 10 minutes, or until just warm.
- While the dough cools, heat oil over medium-high heat to 360°F (180°C). Once dough has cooled, add one egg, beating quickly 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 brown, about 2 minutes per side. Transfer to the 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
To ensure your churros turn out perfectly, prepare everything before you start. Use oiled scissors to cut your churro dough.