FOR THE CHURROS

2 & 1/4 cup water

6 tablespoons unsalted butter

1 teaspoon salt

1 teaspoon vanilla

2 & 1⁄4 cups flour

1 egg

FOR THE CINNAMON SUGAR

1 & 1/2 cups sugar

1-2 tablespoons cinnamon

FOR FRYING

Canola oil (or any neutral oil with a high smoking point for frying)

for the churros

1. In a medium/large saucepan over med/high heat, melt together butter, water, salt & vanilla - bring to a boil.

2. Slowly add the flour & stir vigorously with a wooden spoon until dough comes together & is smooth.

3. Transfer dough to a clean bowl, and let cool for a few minutes before adding thee egg. WERK UR BICEPS HUNTY! If you don’t - you’ll just scramble the egg.

4. Transfer the dough to a piping bag fitted with a closed start tip & set aside

   
   

for the cinnamon sugar

1. um….just mix your cinnamon & your sugar?

2. probably in a shallow bowl so it’ll be easy to coat the churros later

3. lol you didn’t need these instructions did you

for frying

1. Using a dutch oven - heat about 2-3 inches of oil to 400 F

2. Once temperature has been reached - pipe 3 to 5 inchs of dough over the oil - and cut.

3. Fry them until lightly golden, flipping often so they get color on all sides.

4. Remove from the oil with a slotted spoon or strainer - and place on a tray lined with paper towels to drain excess oil

5. While the churros are still hot (but touchable) transfer them to the bowl of cinnamon sugar & coat

6. Serve with chocolate sauce, dulce de leche or whatever else you like!

INSPIRED BY THIS RECIPE