Ingredients: |
Ingredients: 1 cup water
1/4 cup unsalted butter, diced into small cubes
1 Tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour (scoop and level to measure)
1 large egg
1/2 tsp vanilla extract
Vegetable oil, for frying
For coating:
1/2 cup granulated sugar
3/4 tsp ground cinnamon
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Directions: |
Directions:For the coating whisk together sugar and cinnamon in a shallow dish, set aside.
Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
Transfer mixture to a large mixing bowl, let cool 5 minutes.
Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first, but keep mixing - it will come together).
Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired. |
This recipe for Churros is from