Celebrate Cinco de Mayo with these cinnamon and sugar dusted churros. Olé! Hungry for more? Attend Street-Style Tacos on Monday, May 5th.
Yields 12-15, 5-inch churros
1 cup water
4 Tbsp. unsalted butter
2 Tbsp. brown sugar
1 tsp. vanilla extract
¼ tsp. salt
1 cup all-purpose flour
4 whole eggs
Vegetable oil for frying
½ cup sugar
½ tsp. ground cinnamon
- In a medium saucepan, heat water, butter, brown sugar and salt over medium-high heat until edges begin to bubble. Stir in vanilla extract.
- Add flour all at once and stir with a wooden spoon until well mixed and no lumps remain.
- Remove from heat. Add in eggs, 1 at a time, mixing well after each addition. The dough should look soft and glossy and hold a hook shape when the spoon is lifted out.
- Transfer dough to a piping bag fitted with a large star tip. In a medium bowl, combine cinnamon and sugar.
- Pour 2-3 inches of fry oil into a large pot and heat to 325°F.
- In batches, carefully pipe dough into hot oil, snipping off 5-inch lengths with kitchen shears. Fry until golden brown on all sides, about 2-3 minutes.
Using a slotted spoon, transfer churros to a paper towel-lined baking sheet before rolling in cinnamon and sugar mixture. Serve warm and enjoy!