Churros

{56 g} Makes 4

servings

1 cup {237 g}

water

2 1/2 TBL {31 g}

white sugar

1/2 tsp {3.0 g}

salt

2 TBL {27 g}

vegetable oil

1 cup {125 g}

all-purpose flour

2 quarts {1744 g}

oil for frying

1/2 cup {100 g}

white sugar, or to taste

1 tsp {2.3 g}

ground cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil.

Bring to a boil and remove from heat.

Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375F/190C (190C/374F).

Pipe strips of dough into hot oil using a pastry bag.

Fry until golden; drain on paper towels.

Combine 1/2 cup sugar and cinnamon.

Roll drained churros in cinnamon and sugar mixture.