Churro Dough

Ingredients

• 1 cup water
• 2 1/2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 4 cups vegetable oil, for frying
• 1/2 cup granulated sugar, for coating
• 1 teaspoon ground cinnamon, for coating

Method

1. 1

   In a 6-quart saucepan, combine the water, 2 1/2 tablespoons sugar, salt, and butter. Bring to a boil over medium heat, stirring occasionally until the butter melts.

   5:00 · Bring to a boil
2. 2

   Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

3. 3

   Return the pan to low heat and cook, stirring constantly, for 1 to 2 minutes to dry out the dough slightly.

   1:00 · Cook dough
4. 4

   Transfer the dough to a mixing bowl and let cool for 5 minutes, stirring occasionally to release heat.

   5:00 · Cool dough
5. 5

   Beat in the eggs one at a time, mixing well after each addition until fully incorporated and glossy, then stir in the vanilla extract.

6. 6

   Transfer the dough to a piping bag fitted with a large star tip.

7. 7

   Heat the vegetable oil in a deep 9-inch skillet or heavy pot to 360°F.

   10:00 · Heat oil
8. 8

   Combine the coating sugar and cinnamon in a shallow dish and set aside.

9. 9

   Pipe 4-inch strips of dough directly into the hot oil, cutting each with scissors or a knife, frying 4 to 5 at a time without crowding the pan.

10. 10

    Fry the churros for 2 to 3 minutes per side, until deep golden brown and crisp.

    2:00 · Fry churros
11. 11

    Remove with a slotted spoon or spider to a paper towel-lined plate to drain briefly.

12. 12

    While still warm, roll the churros in the cinnamon sugar mixture until evenly coated. Repeat frying and coating with the remaining dough.