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- Canola oil for frying plus 1/4 cup
- 1 cup sugar plus 1/4 cup
- 1 tablespoon ground cinnamon plus 1/2 teaspoon
- 2 cups water
- 2 teaspoons vanilla extract
- 1 teaspoon kosher or coarse sea salt
- 2 cups all-purpose flour
- Cajeta or dulce de leche optional dipping sauce
- In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.
- On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.
- In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt. Bring to a boil over medium-high heat. Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.
- Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil. Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.
- While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.