Ingredients
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs cold
1/2 cup granulated sugar
1 tsp cinnamon Vegetable oil or canola oil to fry churros
Instructions
In a medium saucepan, combine
1/2 cup water,
1/2 cup milk,
8 Tsp butter,
1 tsp sugar, and
1/4 tsp salt. Bring to a boil over medium heat, stirring frequently. Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan. Transfer to a large mixing bowl and use an electric mixer to beat at medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until the dough is smooth and forms a thick ribbon when pulled up. Heat 2” deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying. Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll in cinnamon sugar.
