Homemade Churros
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Recipe type: Donuts
Prep time: 
Cook time: 
Total time: 
 
With Cinco de Mayo approaching, treat your family to a Mexican favorite: the churro! These tasty, fried tubes of dough are surprisingly simple to whip up at home and taste like the authentic deal.
Ingredients
  • 1 cup water
  • 6 Tbsp butter, cut into pieces
  • 1 tsp sugar
  • ½ tsp salt
  • 1 cup all-purpose flour
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • ⅛ tsp ground cinnamon
  • Vegetable oil for frying
  • Cinnamon sugar for dusting (mix about 1 cup white sugar with 1-2 tsp cinnamon and stir together)
Instructions
  1. Place the water, butter, sugar and salt in a medium-sized saucepan and bring to a rolling boil over medium-high heat. Once boiling, quickly stir in the flour at once with a wooden spoon, stirring until the dough comes together. Place the saucepan over very low heat and keep stirring the dough to dry it out. The dough will begin to pull away cleanly from the pan -- which is when it is ready.
  2. Place the dough into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough on medium speed and begin adding the eggs one at a time, until incorporated. Beat in the vanilla and the cinnamon. The dough will be smooth, golden yellow and somewhat firm.
  3. Spoon the dough into a piping bag attached with a large star tip. Meanwhile, in a large saucepan or deep skillet, heat about 3-4 inches of oil over medium-high heat until a thermometer reaches about 350 degrees F OR until a small drop of water causes the oil to sizzle.
  4. Pipe strips of churro dough into the hot oil, using scissors to snip off the flow. Careful not to overflow the pan; only cook about 5 churros at a time, depending on the size of your pan or skillet. Allow the churros to cook about 1-2 minutes on each side before turning and cooking for another 1-2 minutes. The churros will be puffy and golden brown.
  5. Remove the churros with a slotted spoon or tongs and place onto a paper-towel-lined baking sheet or plate to drain briefly. Immediately roll the hot churros into the cinnamon sugar mixture and serve. The churros are best served immediately.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/04/19/homemade-churros/