Ingredients:
1 cup water
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
For frying:
Vegetable oil, for frying
For coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions:
Prepare the Coating: In a shallow dish, mix together the sugar and ground cinnamon. Set aside for coating the churros later.
Make the Churro Dough: In a saucepan, combine water, sugar, salt, and vegetable oil. Bring the mixture to a boil.
Add Flour: Remove the saucepan from heat and quickly stir in the flour until the mixture forms a dough.
Cool the Dough: Allow the dough to cool for a few minutes. It should be warm but not too hot.
Transfer to Piping Bag: Transfer the dough to a piping bag fitted with a large star tip. If you don’t have a piping bag, you can use a sturdy plastic bag and cut a corner to create an opening.
Heat Oil: In a large, deep saucepan or a fryer, heat about 2 inches of vegetable oil to 375°F (190°C).
Pipe and Fry: Pipe 4-6 inch strips of dough directly into the hot oil, using scissors to cut the dough from the tip. Fry until golden brown, turning as needed. This usually takes about 2-4 minutes.
Drain Excess Oil: Remove the churros with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Coat in Cinnamon Sugar: While the churros are still warm, roll them in the cinnamon sugar mixture until well coated.
Serve: Serve the churros warm and enjoy them on their own or with a dipping sauce like chocolate or caramel.
