Churros

Ingredients:

1 C. Water
1⁄4 C. Butter
1 TBSP Sugar
1/4 tsp Salt
1 C. Flour
2 Eggs
1 tsp Vanilla
4 C. Oil for frying (Peanut or Canola)
1/4 C. Sugar
1 TBSP Cinnamon

Instructions:
Combine water, butter, sugar, and salt in a medium pot and bring to boil over medium heat. Turn off the heat and add flour all at once. Stir until it all comes together to form a ball.

(This is the same process for making cream puffs or eclairs in case you were wondering!)

Put the dough into a large stand mixer bowl, cool 5 minutes, then beat the eggs in one at a time on low to medium speed. It will be smooth and slightly tacky to the touch.

Heat the oil to 350F. Keep the thermometer handy because oil likes to cool down after it fries stuff. You never want to add the next batch until the oil is back up to temperature.

Set up a piping bag with a 1/2-inch star tip, if you’re fancy, OR a Ziploc bag with the tip snipped off, if you’re not, and fll it up with half the dough. So, what you’re going to do next is squeeze the dough into the hot oil so be super careful; wear oven mitts and a long sleeve shirt. Hot oil on the skin is No Bueno!

Get scissors ready in the hand you write with and the bag ready in the other hand. You’re going to snip off the dough with the scissors, into the oil, when it’s about 4 inches long. Just eyeball the length, it doesn’t have to be exact. Don’t overcrowd the pot or your churros will start curling up like caterpillars! Depending on the size, 2-3 at a time is good.

Also, cook for 2-3 minutes on each side. That’s easy to remember, right?

You’re welcome.

When they are beautiful and golden brown, remove with a slotted spoon and place on paper towels to drain of the extra oil. Cause it’s gross. When cool enough to touch, shake into the sugar/cinnamon mixture and serve to the ones you love!