Instructions
Cinnamon Sugar:
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in a shallow dish, whisk together sugar and cinnamon, and set aside.
Make the Batter:
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Place water, unsalted butter, sugar, cinnamon, nutmeg, and salt into a large saucepan and bring to a boil over medium-high heat.
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Next, reduce heat to medium-low and stir in the flour with a rubber spatula or wooden spoon. Stir constantly until the mixture comes together and is shiny and smooth, with no lumps (a few tiny lumps are ok).
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Transfer the mixture to a large mixing bowl, and let it cool for 5 minutes.
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Using a hand electric mixer, whisk in vanilla extract and the egg into the flour mixture until fully combined and smooth. The mixture may start to separate, keep mixing until its combined.
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Transfer the mixture to a piping bag fitted with 1/2 inch star tip, WiltonM1 works great.
Fry the Churros:
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Heat about 1 1/2-2 inches of vegetable oil in a large pot or deep cast-iron skillet over medium-high. The oil should reach 360 degrees Fahrenheit, use a candy thermometer to check the temperature.
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Carefully pipe the mixture into the preheated oil, pressing about 6-inch lengths of churros and cutting the end with clean kitchen scissors. Do not overcrowd the pan.
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Fry until golden brown, about 2 minutes per side.
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Use a slotted spoon to transfer the fried churros to paper towels for about 2-3 minutes, after that toss them immediately into the cinnamon-sugar mixture.
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Repeat with the remaining dough.
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Serve warm with chocolate or caramel sauce for dipping.
Calories 139 kcal
