- 1-1/4 cups milk
- 1/2 stick unsalted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-1/4 cups flour
- 4 eggs
- Vegetable oil (for frying)
- Cinnamon sugar coating: 1/2 cup sugar mixed with 1/2 teaspoon cinnamon
In a large pot, heat about 3 inches of oil over medium heat while you prepare the dough.
In a medium-sized, shallow bowl, whisk together the sugar and cinnamon. Set aside.
In a medium saucepan over medium heat, whisk together the milk, butter, sugar, vanilla, and salt. Stir occasionally until the sugar dissolves and the butter melts.
Turn the heat to medium-low, and add the flour. Stir constantly for about a minute, until the mixture becomes a large ball of dough. Transfer the dough to the bowl of your mixer, and let cool for 10 minutes.
With the mixer, beat in the eggs, one at a time. Once all eggs have been added, beat the mixture until smooth, about 2-3 minutes.
Now, to make the churros, you can do one of two things. You can pipe the dough out using a piping bag and tip. Or, you can put the dough in a ziploc bag, and cut a hole (about a half an inch long) at one end of the bag. Using either method, begin piping 4-inch long strips of dough into the hot oil. Use a knife to cut the dough off, if necessary. Fry 5 or 6 churros at a time.
Once one side is golden brown, use a pair of tongs to flip the churros to their other side. Fry until both sides are golden brown. Remove from the oil, and roll in the cinnamon-sugar to coat the churros completely.
Repeat until all the dough has been used.
Cool slightly before enjoying!
Makes about 30 churros.
Adapted from Food Network