Churros
SaucepanSmall BowlPiping BagStar Tip
1 Cup Water130 g All-Purpose Flour75 g Butter¼ Cup Powdered Sugar1 Tbsp Vanilla Extract1 Tbsp Sugar1 tsp Ground Cinnamon2 EggsPinch of Salt
- Add water, butter, and salt to a saucepan and bring to a boil.
- Add all-purpose flour and stir quickly.
- Cook until dough comes together and pulls away from surface, 2 minutes.
- Remove dough from heat and let cool about 5 minutes.
- In a small bowl, combine powdered sugar with ground cinnamon to form the topping. Set aside.
- Add vanilla extract, sugar, and eggs one at a time; mixing until eggs are fully incorporated.
- Transfer dough to a piping bag fitted with a star tip.
- Heat oil over medium heat, to 340°F.
- Pipe the dough into the oil and snip with scissors.
- Fry the churros until golden brown.
- Drain off excess oil, then roll in cinnamon-sugar mix.
| 1 Cup Water | Boil | Stir in | Cook (2 min) | Cool (5 min) | Mix topping | Mix in | Pipe | Fry (340°F) | Roll in topping |
| 75 g Butter | |||||||||
| Pinch of Salt | |||||||||
| 130 g All-Purpose Flour | |||||||||
| ¼ Cup Powdered Sugar | |||||||||
| 1 tsp Ground Cinnamon | |||||||||
| 1 Tbsp Vanilla Extract | |||||||||
| 1 Tbsp Sugar | |||||||||
| 2 Eggs | |||||||||