Churros Recipe

Instructions

In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently. Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan. Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up. Heat 2” deep vegetable oil to 370 ̊F. Use a clip-on thermometer to monitor and keep the oil between 350-370 ̊F while frying. Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate to drain then roll warm churros in cinnamon sugar.

• water Notes: 1/2 cup
• whole milk Notes: 1/2 cup
• unsalted butter Notes: 8 Tbsp
• granulated sugar Notes: 1 tsp
• salt Notes: 1/4 tsp
• all-purpose flour Notes: 1 cup
• large eggs Notes: 4, cold
• cinnamon Notes: 1 tsp
• vegetable oil or canola oil Notes: to fry churros