What a great way to finish off your favorite Mexican meal. These are good plain, dipped in chocolate, or with a scoop of ice cream.
**If you don’t have a piping bag or a large star tip, you can use a zip loc bag with the corner cut off. It will work fine, it just won’t have the ridges on them.
*1 cup water
*6 tablespoons butter, sliced
*1 1/2 tablespoons sugar
*1 teaspoon ground cinnamon
*1/2 teaspoon salt
*1 cup all-purpose flour
*3 large eggs
*1 teaspoon vanilla extract
*oil for frying (3-4 inches deep in pan)
*3/4 cup granulated sugar
*1 tablespoons ground cinnamon
~In a small bowl, mixing 3/4 cup granulated sugar and ground cinnamon.
~In a medium saucepan, add water, butter, sugar, cinnamon, and salt.
~Cook over medium heat until butter is melted.
~Stir in flour, stirring continuously, making sure flour in completely incorporated.
~Continue cooking and stirring for about 40-60 seconds.
~Remove from heat and place into a mixing bowl.
~Allow to cool for a few minutes.
~Mix in vanilla at medium speed.
~Add in eggs one at time, mixing well before adding another egg (the dough will become smooth and glossy).
~Heat oil in a large heavy bottom pan, to 370 degrees (use a candy thermometer)
~Put a large star tip in piping bag.
~Fill piping bag with dough.
~Pipe dough into hot oil, using scissors to cut dough (about 6 inches long or desired length). I only put about 4 in the pan at a time.
~Fry dough for about 90 seconds, flip and cook for another 90 seconds, or until dough is a golden brown.
~Remove from oil and place on a paper towel lined cookie sheet.
~Allow to cool for a few seconds.
~Roll churro into cinnamon sugar and set on a plate.
~Best when warm, but still good at room temperature.