Homemade Churros: A Crispy, Cinnamon-Sugar Delight
Celebrate Cinco de Mayo with Freshly Fried Churros, Coated in Cinnamon Sugar and Perfect for Sharing
Churro Batter
1 cup water
½ cup unsalted butter (cut into pieces)
¼ tsp cinnamon
¼ tsp salt
1 ¼ cup All Purpose Flour
3 Whole Eggs
½ tsp pure vanilla extract (or vanilla bean paste)
For Frying & Finishing
2 quarts vegetable/canola oil
½ cup granulated white sugar
1 tsp cinnamon
Directions:
- Preheat oil to 375 F- use instaread thermometer
- Combine cinnamon and sugar from the finishing section and set aside.
- Combine water, butter, salt, and cinnamon in a medium sized heavy bottom pot.
- Bring mixture to a boil and turn heat to low.
- Add in your flour and stir- this should be really thick (almost like cookie dough). Allow dough to cool for three minutes
- With an electric mixer beat in eggs, one at a time
- Add vanilla and combine.
- Once vanilla is incorporated, place mixture into a piping bag with a wide star tip.
- Over the hot oil, press piping bag firmly to squeeze the churro dough through the star tip. Using scissors, but dough off at desired length (I enjoy mine bite sized)
- Fry for about 2-3 mins, basting oil over the top or rolling them to fry all sides.
- Remove churros from oil on a pan rack or a pan lined with paper towels. Once oil has drained from your fried churros- toss in your cinnamon sugar mix.