Homemade Mexican Churros

Making your own Mexican churros at home is easier than you think!

INGREDIENTS:

▢ 6 tablespoons (84 g) unsalted butter

▢ 2 ¼ cups (532 ml) water

▢ 1 teaspoon kosher salt

▢ 1 teaspoon vanilla extract

▢ 1 stick of cinnamon

▢ 2 ¼ cups (281 g) all-purpose flour

▢ 1 large egg

▢ 1 ½ cups (300 g) sugar

▢ 1 tablespoon ground cinnamon

▢ 1 quart (946 ml) canola oil, for frying

INSTRUCTIONS:

1.) In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.

2.) Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.

3.) Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn’t actually cook and you get scrambled eggs :)

4.) Transfer dough to a piping bag fitted with a closed star tip. Set aside.

5.) In a shallow bowl, mix together sugar and cinnamon. Set aside.

6.) Heat oil in a Dutch oven to 400 °F (204 °C)

7.) Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.

8.) Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.

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