Churros

🧂 Ingredients

• ¾ cup all-purpose flour
• ¾ cup water
• 6 tablespoons unsalted butter

  cut into 6 pieces
• 1 teaspoon vanilla
• 1 teaspoon sugar
• ¼ teaspoon salt
• 2 – 3 large eggs

  room temperature
• Vegetable oil or canola oil to fry churros
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

• 1 Heat Oil: In a deep fryer or large pan, add about 2 inches of oil but no fuller
  than halfway up the sides. Heat over medium heat to 375°.
• 2 Measure flour and set aside
• 3 Bring water, butter, vanilla, sugar, and salt to a boil in a 3-qt. saucepan over
  medium-high heat, stirring occasionally.
• 4 Immediately remove from heat, and quickly stir in flour mixture all at once.
• 5 Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough
  is smooth and forms a ball 
• 6 Transfer dough to the bowl of an electric mixer and let cool 5 minutes.
• 7 Add eggs, 1 at a time, beating until mixture is smooth and glossy. (Watch my how
  to make cream puffs video
  https://www.barbarabakes.com/how-to-make-cream-puffs-video-and-easy-step-by-step-photos-and-instructions/
  [https://www.barbarabakes.com/how-to-make-cream-puffs-video-and-easy-step-by-step-photos-and-instructions/]
  to see the consistency you want your batter to be.)
• 8 Prepare Cinnamon Sugar: whisk together ½ cup sugar and cinnamon in a shallow
  dish or pie plate, set aside.
• 9 Spoon dough into a pastry bag fitted with a closed rose tip (Wilton 1F or Ateco
  846 [https://amzn.to/3KxYmR9]).
• 10 Carefully pipe dough into preheated oil, in 6-inch lengths. Use kitchen scissors
  or tongs to cut off dough from piping bag. Cook 2 or 3 churros at a time. Fry
  until golden brown, about 4 minutes per side.
• 11 Remove churros with tongs to a plate to cooling tray lined with paper towels.
  Roll churros in cinnamon sugar, and place on a cooling rack.
• 12 Repeat process with remaining dough.
• 13 Serve warm with dulce de leche or chocolate sauce for dipping if desired.

Nutrition Info