Churros

Instructions

Fill a large pan with 2-inches of oil. Heat over medium heat to 360-365°F.

Meanwhile, in a separate saucepan, combine water, butter, sugar, and salt. Heat over medium heat, stirring frequently until the butter is melted and the mixture comes to a boil.

Carefully add the vanilla extract and flour and reduce the heat to low. Stir until mixture a ball forms. Remove from heat and allow to cool for 4 to 5 minutes.

Once slightly cooled, mix in the egg. The mixture will be slightly thicker than mashed potatoes.

Transfer dough to a sturdy piping bag fitted with a large star tip (such as Wilton 8).

Once oil has reached 360-365°F, carefully pipe a 3 to 4-inch line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).

Fry 2-3 churros at a time for about 90 seconds. Use tongs to flip them over and cook for an additional 90 seconds until golden brown and cooked through. Transfer to a paper towel-lined plate once cooked and cool for one minute.

Combine sugar and cinnamon for topping in a shallow bowl. Roll the warm churro in the sugar mixture. Enjoy warm.

Dessert,Snack