Easy And Simple Homemade Churros Recipe

In a medium saucepan, combine water, butter, 15g sugar, and salt. Bring to a boil over medium heat.

Remove from heat and immediately add the flour. Stir vigorously until a dough forms and pulls away from the sides of the pan.

Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.

Transfer the dough to a bowl and let it cool for about 5 minutes. It should be warm, not hot.

Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look separated at first but will come together.

Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven to 375°F (190°C).

Transfer the churro dough to a piping bag fitted with a large star tip. Carefully pipe strips of dough (about 4-6 inches long) directly into the hot oil, cutting the dough with scissors or a knife as it exits the tip.

Fry the churros in batches, being careful not to overcrowd the pot, for about 2-3 minutes per side, until golden brown and puffed.

Remove the churros with a slotted spoon and drain them on a wire rack set over paper towels.

In a shallow dish, combine the 100g sugar and ground cinnamon.

While still warm, toss the fried churros in the cinnamon-sugar mixture until evenly coated.

Serve immediately. Churros are best enjoyed fresh.