Ingredients

The following ingredients have 20 Servings
  • 1 cup water
  • ¼ cup unsalted butter (cut into slices)
  • ¼ teaspoon kosher salt
  • 2 teaspoons sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour (spoon and leveled)
  • 2 large eggs (chilled)
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon

Instruction

  • Line a sheet pan with paper towels to drain the churros after frying.
  • Add water, butter, salt, 2 teaspoons sugar, ¼ teaspoon cinnamon, and vanilla into a medium saucepan. Bring to a boil and stir the mixture until the butter is fully melted. Turn off the heat and immediately add the flour.
  • Vigorously stir the dough with a spoon by hand until flour is incorporated.
  • Turn the heat to medium and constantly stir and press the dough until it comes away from the sides of the pan and forms a ball, about 2 to 3 minutes. The dough should look relatively dry and should just begin to leave a film on the saucepan.
  • Transfer the dough to a bowl of a stand mixer fitted with a paddle. Slowly stir on low speed (setting 2) to cool to 100 to 130°F (37 to 54ºC), about 2 to 3 minutes. This prevents the eggs from curdling when added.
  • Add eggs one at a time, mixing on medium-low speed (setting 4) until each egg is fully incorporated, about 45 to 60 seconds per egg. Scrape down the sides of the bowl with a spatula between each addition. The final dough should pull away from the sides of the bowl in thick threads, it will not clear the bowl. It should be shiny but firm and not runny so that it’s easy to control when piped.
  • Add a large star tip (Ateco 824) to a piping bag. Lightly spray the inside of the piping bag with cooking spray to help keep the sticky paste from clinging to the plastic. Add the dough into the bag.
  • Add enough oil to a medium cast iron skillet, dutch oven, or medium saucepan to reach 1 ½ to 2-inches in depth. Heat over medium heat until temperature reaches 350 to 360ºF (177 to 182ºC). Check the temperature between each batch and adjust the heat as needed to maintain this range.
  • Carefully pipe a 6-inch strip of dough into the hot oil and use kitchen shears to cut it. Add about 4 inside the pan at a time, making sure there's enough room for the churros to swim freely in the oil. Fry, turning a few times until each piece is deep golden brown, about 1 ½ to 2 minutes per side.
  • Use metal tongs to transfer the churros to the paper towel-lined baking sheet to drain excess oil. Cool for 5 to 10 minutes before tossing in the coating.
  • In a shallow bowl whisk together ½ cup sugar and ½ teaspoon cinnamon.
  • Toss the churros in the cinnamon-sugar mixture until coated.
  • Repeat with frying and coating process with remaining churro dough.
  • Serve immediately while still warm.