Instructions:
- Prepare the Coating: In a shallow dish, combine the granulated sugar and ground cinnamon. Set aside.
- Heat the Oil: In a large pot or deep skillet, heat approximately 1.5 inches of vegetable oil over medium-high heat until it reaches 360°F (182°C). Adjust the heat as necessary to maintain this temperature during frying.
- Make the Churro Batter: In a large saucepan, combine the water, butter, sugar, and salt. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, add the flour, and stir continuously with a rubber spatula until the mixture is smooth (a few lumps are acceptable).
- Combine Ingredients: Transfer the mixture to a large mixing bowl and let it cool for about 5 minutes. Then, add the vanilla extract and egg. Blend the mixture using an electric mixer until it is smooth. (Initially, the batter may appear separated, but it will come together with continued mixing.)
- Pipe the Churros: Fit a 16-inch piping bag with a rounded star tip (no larger than 1/2 inch). I recommend using the Ateco 845 or 846 tip. Carefully pipe the batter into the preheated oil in 6-inch lengths, cutting the ends with clean scissors.
- Fry the Churros: Fry the churros until they are golden brown, about 2 minutes per side. Once cooked, transfer them to paper towels to drain briefly.
- Coat and Serve: Roll the fried churros in the cinnamon-sugar mixture until well coated. Repeat the frying process with the remaining dough, ensuring not to fry more than five churros at a time. Serve the churros warm, accompanied by chocolate ganache or caramel sauce for dipping, if desired.
ENJOY!
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