Cinnamon Sugar Churros
Cooked choux style dough piped into ridged sticks, fried until golden, and rolled in cinnamon sugar.
Equipment
- Saucepan
- piping bag with large star tip
- Deep pot
- Thermometer
- Slotted spoon
Ingredients
Main Ingredients
- 1 cup water
- ½ cup unsalted butter
- 2 tbsp granulated sugar for the dough
- ¼ tsp salt
- 1 cup all purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 3 cup vegetable oil for frying
- ½ cup granulated sugar for coating
- 2 tbsp ground cinnamon
Instructions
Cooking
- Cook. Simmer the water, butter, sugar, and salt, then stir in the flour until a ball forms.
- Eggs. Cool a few minutes and beat in the eggs and vanilla.
- Pipe. Fill a piping bag with a star tip.
- Fry. Pipe into oil at 350 F and fry two to three minutes until golden.
- Coat. Roll the warm churros in cinnamon sugar.
Notes
Substitutions: Canola oil replaces vegetable oil, and melted chocolate or caramel is served for dipping.
Tips: Cool the dough before adding eggs and keep the oil at 350 F.
Storage: One day at room temperature. Reheat in the oven.
Nutrition is calculated for two churros with coating.