1 C water
3 tblsp unsalted butter
4 C vegetable oil
3 tblsp sugar
1 tsp salt
1 C all purpose flour
1/2 C sugar
1 tblsp ground cinnamon
Makes about 20
In a deep skillet, preheat the oil to 350°F.
In a shallow baking dish, stir together 1/2 cup of sugar with the ground cinnamon and set aside.
In a medium saucepan, stir the water, butter, salt and 3 tablespoons of sugar together and bring to a boil.
Once the mixture has been brought to a boil, stir the flour in with a wooden spoon until it becomes dough-like, about 3-5 minutes.
Turn the heat down to medium-low and beat the egg into the dough until fully incorporated.
Scoop the mixture into a piping bag with a large star tip and begin piping the mixture into the oil—cut and re-pipe every three inches. Consider using a professional pastry bag or doubling up a disposable bag since the dough is thick and could bust a seam.
Fry each churro for about 3 minutes on each side, or until golden brown. When done, allow the oil to drain on paper towels. Last, while the churros are still hot toss them in the cinnamon sugar mixture and serve.
—as flour is added to the boiling water mixture, it will become thick very quickly so keep stirring and don’t give up! Even when the egg is added in the following step and the heat’s turned down—keep stirring and build muscle.
—since this mixture is a very thick dough, consider using a professional pastry bag or a doubled piping bag to avoid splitting the seams.
—this recipe works like a cream puff or pate a choux—which are great ways to impress guests—so give one of those a try next!