The Best Ever Churros

We may not be able to go to amusement parks or festivals to eat our favourite treats. So why not bring the sweet treats right to our kitchen?  My go to is Churros, I love when fresh and warm. These churros are so good, they have a fluffy inside and crispy outside coated in a cinnamon sugar mix.

Here’s what you’ll need: 

4 cups vegetable or canola oil for frying

Churro Dough AKA Pâte à Choux

1 Cup water

1 Cup all purpose flour 

3  Eggs

1/2 cup salted butter

1 Teaspoon vanila extract 

A dash of salt

Cinnamon Sugar Coating 

1/2 Cup sugar 

1/2 Teaspoon ground cinnamon 

Instructions:

1. Heat the oil in a large pot to about 350 and 375 degrees

2. Mix cinnamon sugar together and spread on a large plate.  And set aside. 

3. In a large saucepan on medium heat, heat water, vanilla and salt. Once the butter is completely melted and the mixture starts to simmer, remove from heat and stir in the flour with a wooden spoon until thoroughly combined.

4. Add eggs one at a time, mix the eggs in quickly so the eggs don’t cook. 

5. Transfer the mixture to a large pipping bag with a large star shape tip. *** 

6. Pipe the dough directly into the hot oil using clean scissors to trim to desired length. Only add 2-4 pipped churros in the pot at a time. 

7. With tongs turn the churros around so they get an even cook. The dough will begin to puff and turn golden brown. This can take any where between 2-4 minutes. 

8. Carefully remove the churros from oil and place on a paper towel covered plate for a few minutes. 

9. Roll the churros in your cinnamon sugar mixture. 

10. Enjoy warm. 

Note:  If you do not have a pipping bag on hand I would recommend putting the dough in a large ziplock bag and cut a little bit off the corner of the bag . Start off by cutting the bag smaller and try pipping it out, then cut it bigger if needed.