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Churros
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Prep Time:
45 minutes
Total Time:
50 minutes
Ingredients:
  • Vegetable oil
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups water
  • 1/4 cup butter
  • 1 cup Gold Medal™ All-Purpose Flour
  • 1/4 teaspoon salt
  • 1 egg
Instructions:
  • Heat 1 1/2 inches of oil to 375°F in a 4- to 5-quart Dutch oven or deep saucepan. Prepare a cookie sheet lined with parchment paper and sprayed with cooking spray, and a heatproof plate or tray lined with paper towels.
  • Combine the sugar and cinnamon in a large bowl, ready to use.
  • In a 3-quart saucepan, bring water and butter to a boil. Lower heat, then quickly stir in flour and salt until a ball forms.
  • Place the dough into a medium bowl and allow it to rest for 5 minutes. Then, use a rubber spatula to mix in the egg until the mixture is smooth and shiny. It will be slightly sticky.
  • Transfer the mixture into a pastry bag with a star tip attachment. Pipe the dough onto a cookie sheet in 4-inch strips. Carefully fry the dough in batches until deep golden brown, turning occasionally for 3 to 4 minutes. Place the cooked churros on a paper towel-lined plate to drain excess oil. While still warm, coat the churros in a cinnamon sugar mixture.
  • Continue frying, draining, and coating the remaining dough strips. Dispose of any leftover cinnamon sugar mixture. Serve while warm.

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