Churros Recipe

Boil the Liquid

In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.

Add Flour

Once boiling, remove the saucepan from heat and quickly stir in the flour until fully incorporated and a dough forms.

Cool the Dough

Allow the dough to cool for about 5 minutes. This will make it easier to mix in the eggs.

Incorporate Eggs

Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Finally, mix in the vanilla extract.

Combine Sugar and Cinnamon

In a shallow dish, mix together the granulated sugar and ground cinnamon until well combined. Set aside.

Heat Oil

In a deep, heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check this with a candy thermometer.

Pipe the Dough

Transfer the churro dough to a piping bag fitted with a large star tip. Pipe strips of dough (about 6 inches long) directly into the hot oil, cutting them with scissors.

Fry Until Golden Brown

Fry the churros for about 2-3 minutes on each side or until they are golden brown. Fry in batches to avoid overcrowding the pot.

Drain and Coat

Using a slotted spoon, remove the churros from the oil and drain them on paper towels. While still warm, roll the churros in the cinnamon sugar mixture until fully coated.