My first CHURRO attempt turned into a crispy fried mishap!

Ingredients

• 1 cup Water (room temperature)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Granulated Sugar
• 0.5 teaspoon Salt
• 1 cup All-Purpose Flour (sifted)
• 2 pieces Large Eggs (room temperature)
• 2 quarts Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 2 teaspoons Ground Cinnamon
• 0.5 cup Granulated Sugar (coarse, for coating)

Instructions

1. Prepare liquid base

   In a medium saucepan combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat, stirring to melt butter.

   Time: PT5M

2. Add flour

   Remove saucepan from heat and add all‑purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides.

   Time: PT3M

3. Cool and incorporate eggs

   Let the dough cool for about 2 minutes, then add eggs one at a time, beating well after each addition until fully incorporated and the dough is glossy.

   Time: PT5M

4. Transfer to piping bag

   Fit a large star tip onto a piping bag, spoon the dough into the bag, and press to remove air bubbles.

   Time: PT2M

5. Heat oil

   Fill a heavy‑bottomed pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F, checking with a thermometer.

   Time: PT5M

   Temperature: 350°F

6. Pipe and fry churros

   Holding the bag over the pot, pipe 4‑inch strips directly into the hot oil, cutting them with scissors as they emerge. Fry for 2‑3 minutes, turning once, until golden brown.

   Time: PT5M

   Temperature: 350°F

7. Drain and coat

   Using a slotted spoon, transfer churros to a paper‑towel‑lined baking sheet to drain. While still warm, roll each churro in a mixture of cinnamon and sugar.

   Time: PT2M

8. Serve

   Arrange churros on a serving platter and enjoy warm, optionally with chocolate dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

1g