Churros

Ingredients:

For the Churros:

1 cup (240 ml) water

2 1/2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup (125 g) all-purpose flour

Vegetable oil, for frying

For the Coating:

1/2 cup (100 g) granulated sugar

1 teaspoon ground cinnamon

Optional Dipping Sauce:

1/2 cup (120 ml) chocolate, melted

2 tablespoons heavy cream

Instructions:

Make the Dough:

In a small saucepan, combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons vegetable oil. Bring to a boil over medium heat. Remove from heat and stir in flour until a smooth dough forms.

Heat the Oil:

Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F (175°C).

Pipe the Churros:

Transfer the dough to a pastry bag fitted with a large star tip. Pipe 4–6 inch strips of dough directly into the hot oil, cutting with scissors if needed. Fry in batches to avoid overcrowding.

Fry Until Golden:

Fry churros for 2–3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Coat in Cinnamon Sugar:

Mix granulated sugar and cinnamon in a shallow dish. Roll warm churros in the cinnamon sugar until fully coated.

Optional Dipping Sauce:

Heat chocolate and cream together until smooth. Serve alongside churros for dipping.

Tips:

Keep the oil temperature steady; too hot will burn the outside while leaving the inside raw.

Serve immediately for the best crispiness.

You can also drizzle caramel or dulce de leche over churros for variation.