Churro

Instructions

1. Heat 2 quarts canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350 degrees Fahrenheit on a candy or oil thermometer. Turn down the heat to maintain the oil temperature between 330-350 degrees Fahrenheit during frying. It may need time between batches to come back up to the correct temperature.
2. Combine ½ cup granulated sugar and 1 ½ teaspoons ground cinnamon in a shallow dish. Line a plate with paper towels to drain the hot churros. Set them both aside.
3. Heat 1 cup water, 3 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1 dash salt in a mediium saucepan over medium heat until it comes to a boil.
4. Once boiling, remove the pan from the heat and stir in 1 cup all-purpose flour until it is fully incorporated with the water mixture and forms a stiff ball of dough.
5. Add 1 large egg and 1 teaspoon vanilla extract, either stirring vigorously by hand or using a hand mixer to combine them into the cooked dough. The egg won’t incorporate right away, but keep mixing and it will eventually incorporate into it. Be sure to keep stirring so the egg doesn’t cook in the hot pan.
6. Using a large star tip (I used Ateco 852) and a sturdy pastry bag, fill the bag with the dough and twist tightly.
7. Once the oil has reached 350 degrees Fahrenheit, pipe a few 4-6-inch long strips of dough above the oil, using clean scissors to snip the dough it when it has reached the desired length, letting it fall into the hot oil. Fry for 1 minute and 30 seconds on one side, then flip the churros and fry for 1 minute on the other side, until they are golden brown on all sides.
8. Remove the churros from the oil onto the paper towel-lined plate. Allow them to cool for 15-30 seconds before tossing them in the cinnamon sugar until fully coated. The churros are best served while warm.