Churros

In a 3-liter pot, combine water, butter, sugar, salt, and vanilla sugar. Bring the mixture to a boil, at 110 °C.

Once the water is boiling, add the flour and beat thoroughly using a hand mixer.

Allow the dough to cool until it reaches the temperature of hot tap water, around 60 °C.

Add the eggs to the cooled dough and beat again until the mixture is smooth and free of lumps. Note that the batter will be quite firm and sticky. This consistency is necessary for the churros to hold their shape in the oil. If the batter crawls up of the side of the whisk, stop the mixer, scrape down the sides, and continue whisking.

Transfer the batter to a piping bag fitted with a star nozzle. Make sure that the nozzle is not too large to ensure the churros are baked through.

Pour the oil into a pot and set the temperature to 200 °C. Use the “P” power setting to heat the oil quickly.

A 5-liter pot is recommended as it can accommodate many churros at once, and its high edges help prevent oil splashes on the cooktop. However, you can also use a smaller pot or a frying pan.

Allow the oil to heat for at least 10 minutes before frying the churros to ensure it reaches the desired temperature. You can start heating the oil while preparing the dough.

Add sugar and cinnamon to a small bowl and mix well.

Pipe churros approximately 10-15 cm long into the hot oil and cut them off with scissors. Fry about 5-6 churros at a time, ensuring they have enough space to cook evenly. Fry for 5-6 minutes on each side or until they turn evenly golden brown.

Once fried, remove the churros from the oil using a slotted spoon and let them drain on paper towels to remove excess oil.

Sprinkle the warm churros with cinnamon sugar and serve immediately. Churros are best enjoyed fresh, but if you have leftovers, you can reheat them in the oven before serving.