Homemade Mexican Churros

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 stick Cinnamon
  • 1 tbsp Cinnamon, ground
  • 1 tsp Kosher salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 qt Canola oil

• Dairy

  • 6 tbsp Butter, unsalted

• Liquids

  • 2 1/4 cups Water

Found on tablefortwoblog.com

Description

Directions

• 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.
• Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
• 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 doesnt actually cook and you get scrambled eggs :)
• Transfer dough to a piping bag fitted with a closed star tip. Set aside.
• In a shallow bowl, mix together sugar and cinnamon. Set aside.
• Heat oil in a Dutch oven to 400 degrees Fahrenheit.
• 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.
• 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.