Churros

Churros-

1/2 c. water

1/2 c. milk (whole, vitamin D is best)

1/4 tsp. salt

2 tsp. sugar

1/2 c. butter, cut into pieces

1 c. flour

3 eggs

1 1/2 tsp. cinnamon

Combine butter, water, milk, salt, and sugar together in medium saucepan over medium heat. Stir until butter has melted and bring mixture to a simmer.

Remove pan from heat and add flour. Stir to combine. Mixture should look like mashed potatoes.

Return pan to medium heat. Using the back of a wooden spoon, stir the mixture and smash against the side of the pan.

Continue stirring until pan begins to have a white residue on bottom and sides. Cook and stir for 3-5 minutes.

Remove pan from heat and transfer dough to a stand mixer. Using the mixing attachment, turn on mixer and mix dough for about 2-3 minutes until it has cooled (dough will still be warm, but not hot. You want it cooled down enough so when you add the eggs, they don’t cook in the dough).

Once the dough has cooled down enough in the stand mixer, add eggs one by one and cinnamon. Mix for about one minute. After eggs are incorporated, batter should fall to a “v” off paddle.

Using an electric skillet or large frying pan, add enough vegetable oil (or any oil of your choice) to cook and cover churros. Heat oil to 350 degrees. Spoon dough into piping bag fitted with a 9FT star tip.

Prepar cinnamon and sugar coating in an oblong container with 1 cup of sugar and 2 tsp. cinnamon. Mix well.

Carefully pipe churros straight into the oil, cutting off dough with kitchen scissors at the end. Fry to golden brown. Remove churros from oil and place on a plate lined with paper towels and then straight into cinnamon sugar mixture.

Enjoy!

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