Churros II

Recipe View 5 mins Prepare for Frying: In a heavy-bottomed pot or deep-fryer, heat the vegetable oil to 360°F (180°C). Ensure the oil is approximately 1 1/2 inches deep. (5 minutes)

Recipe View 3 mins Make the Dough: In a medium saucepan, combine the water and butter. Bring to a rolling boil over medium-high heat. (3 minutes)

Recipe View 2 mins Incorporate Dry Ingredients: Reduce the heat to low. Add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. (2 minutes)

Recipe View 5 mins Add Eggs: Remove the pan from the heat and let the dough cool slightly for about 2-3 minutes. This prevents the eggs from cooking immediately. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and pipeable. (5 minutes)

Recipe View 2 mins Pipe the Churros: Transfer the dough to a pastry bag fitted with a large star tip. (If you don't have a pastry bag, you can use a heavy-duty zip-top bag with a corner snipped off). Carefully pipe 4-inch long strips of dough directly into the hot oil. (2 minutes)

Recipe View 4 mins Fry to Golden Perfection: Fry 3-4 churros at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, until golden brown and crispy. (4 minutes per batch)

Recipe View 1 mins Drain and Coat: Remove the fried churros from the oil and place them on a plate lined with paper towels to drain excess oil. (1 minute)

Recipe View 3 mins Cinnamon-Sugar Coating: In a shallow dish, combine the sugar and cinnamon. While the churros are still hot, roll them in the cinnamon-sugar mixture until evenly coated. (3 minutes)