(Makes 18–20 churros)
Ingredients
Churro Dough
1 cup (240 ml) water
60 g (¼ cup) unsalted butter
2 tbsp granulated sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
1 tsp vanilla extract
1 large egg
For Frying
Vegetable oil
Cinnamon Sugar
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
Instructions
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a gentle boil over medium heat until the butter has completely melted.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes.
Remove the pan from the heat and let the dough cool for 5 minutes.
Stir in the vanilla extract, then beat in the egg until the dough becomes smooth, thick, and glossy.
Transfer the dough to a piping bag fitted with a large star tip.
Heat 2–3 inches of vegetable oil in a deep pot to 175°C (350°F).
Pipe 4–6 inch (10–15 cm) strips of dough directly into the hot oil, cutting each strip with scissors or a knife.
Fry the churros for 2–3 minutes per side, or until they are deep golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Mix the sugar and cinnamon in a shallow bowl, then roll the warm churros in the cinnamon sugar until evenly coated.
Optional Chocolate Dipping Sauce
½ cup (120 ml) heavy cream
120 g (4 oz) dark or semi-sweet chocolate, finely chopped
Heat the cream until just simmering, pour it over the chopped chocolate, let stand for 2 minutes, then stir until smooth. Serve warm with the churros.
Enjoy your crispy, golden churros while they’re fresh and warm!