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Ingredients
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Churro Dough
Coating & Frying
Method
Dough Prep
- 1
- 2
Add flour
Remove from heat and immediately stir in the flour. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
- 3
Cool and enrich
Let the dough cool for 5-7 minutes. Then beat in the eggs one at a time until fully incorporated and the dough is smooth and glossy. Stir in vanilla.
Fry & Shape
- 4
Heat oil
Pour vegetable oil into a deep pot to a depth of about 2-3 inches (about 5-7 cm). Heat to 375°F (190°C).
- 5
Pipe and fry
Fit a piping bag with a star tip. Pipe 4-6 inch strips of dough directly into the hot oil. Fry in batches until golden brown, about 2-3 minutes per batch. Turn as needed for even color.
- 6
Drain
Use a slotted spoon to transfer churros to a paper towel–lined tray to drain briefly.
Coat
- 7
Mix coating
In a shallow dish, whisk together 1/2 cup sugar and 2 teaspoons cinnamon.
- 8
