Homemade Mexican Churros
There's nothing like freshly fried homemade churros. These churros are flaky and hot and practically melts in your mouth! And they are delightfully easy to make at home!
INGREDIENTS
- 1 large egg
- 1 stick of cinnamon
- 1 1/2 cups sugar
- 2 1/4 cups water
- 2 1/4 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 quart canola oil, for frying
- 6 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
INSTRUCTIONS
First, in a saucepan over medium-high heat, melt the butter then add the water, salt, vanilla and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from the heat.
Then, add the flour and stir with a wooden spoon until a smooth dough forms, about 3 to 5 minutes.
Let the dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until the egg is incorporated. The mixture is quite hot, so you need to stir vigorously so that the egg does not actually cook and you get scrambled eggs :)
Transfer the dough to a pastry bag fitted with a closed star point. Put aside.
In a shallow bowl, combine the sugar and cinnamon. Put aside.
Heat the oil in a Dutch oven to 400 degrees Fahrenheit.
Hold the pastry bag over the oil and line about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, turning occasionally with a spider colander.
Transfer to paper towels to briefly drain, then transfer to a cinnamon-sugar mixture and roll until evenly coated. Repeat with the rest of the dough in the pastry bag. Happy Cooking Time.
