Easy Churros Recipe

For the Dough:

• 1 cup Water
• 1/4 cup Olive Oil
• 1 tbsp. Granulated Cane Sugar
• 1/4 tsp Salt
• 1 cup All Purpose Flour
• 1 large Egg
• 1/2 tsp Vanilla Extract
• Olive Oil or Vegetable Oil, for frying

For the Coating:

• 1/2 cup Granulated Cane Sugar
• 1 tsp. Ground Cinnamon

1. Whisk together the 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.
2. Heat up enough olive oil or vegetable oil in a large, deep pot to about 1 1/2" deep over medium high heat to 360F.
3. In the meantime, make the churro batter by adding the water, olive oil, sugar, and salt to a large saucepan. Bring in to a boil over medium high heat.
4. Add the flour, then reduce th heat to medium-low and stir consistently with a rubber spatula until the mixture comes together to form a smooth dough.
5. Transfer the dough to the bowl of a stand mixer, let it cool 5-8 minutes.
6. Add the egg and vanilla, blending immediately with the flat beater attachment. Beat until smooth (it will separate but come together after a few short minutes).
7. Transfer the dough to a large piping bag with a 1/2" rounded star tip (Alteco 845 or 846).
8. Carefully pipe the dough in 5-6" lengths into the hot oil, cutting the ends with clean scissors.
9. Let if fry 2-3 minutes, turning halfway through, until golden brown.
10. Transfer to a paper towel-lined wire rack to dry briefly, then into the cinnamon-sugar mix while still warm to coat.
11. Repeat the process until all dough is used. (TIP: Fry in small batches of 4-5 churros at a time to keep the oil from cooling.)