- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Makes: 5 servings
Cinnamon Sugar Churros
- 6 cups Soybean oil, divided
- 3 tablespoons Soybean oil, divided
- 2 cups Water
- 1 1⁄2 cup Sugar, divided
- 1 teaspoon Salt
- 2 cups All-purpose flour
- 4 Eggs, beaten
- 2 teaspoons Ground cinnamon
Instructions for Cinnamon Sugar Churros
Preheat 6 cups of soybean oil to 400°F in a heavy frying pan or small deep fryer.
Bring water, ¼ cup of sugar, salt and 3 tablespoons of soybean oil to a boil in a medium saucepan over medium-high heat. Add flour to the saucepan; cook and stir vigorously until the mixture forms a ball. Transfer the dough to a medium bowl. Stir in eggs, mixing vigorously until smooth. Spoon dough into a pastry bag fitted with a 3/8-inch star pastry tip.
Working in batches, hold the pastry bag above the oil and pipe about six 4-inch strips into the hot oil. Fry for 2 minutes, turning frequently until golden brown. Drain on paper towels. Repeat with remaining dough.
Combine cinnamon and remaining sugar in a large bowl or paper bag. Add warm churros to the bowl or paper bag with cinnamon-sugar mixture; toss until evenly coated.