Crunchy Churros

In a medium sized pot, add in the cooking oil for deep frying & turn the heat on low.

Add ½ cup sugar to a plate along with the ground cinnamon. Mix & set aside.

In another medium sized pot, add in the water.

Thereafter, add in the tablespoon of vegetable oil, butter, salt & the tablespoon of sugar & bring to a boil.

Turn down the heat to low, add in the flour & stir constantly until the mixture forms a doughy ball.

Cook this dough for a further 1 minute.

Place the cooked dough into a large bowl/dish.

Drop in the vanilla essence & combine.

Set aside & allow the dough to cool a bit.

Crack one egg into a small bowl.

Whisk the egg using a fork.

Add the whisked egg to the cooled dough & mix well. Continue whisking each egg at a time & add it to the dough.

The dough should now be of a smooth consistency.

Next, spoon the mixture into a piping bag or piping gun with a star tip.

If you don’t have a piping bag or piping gun on hand, then simply use a plastic bag & snip off the corner.

Pipe ropes into the hot oil. Cut ropes using a scissor or knife.

If you’re using a plastic bag to pipe then you will notice that the churros will be a lot puffier in thickness.

Fry churros for a few minutes until golden brown.

Once fried, place onto paper towels to drain off any excess oil.

Whilst churros are warm, dunk them into the sugar & cinnamon mixture, coating them thoroughly.

Once coated, place into an airtight container or serve immediately.

These Crunchy Churros can be served with hot chocolate sauce.

The churro images below, are of those done with the plastic bag.

Notice how thick they are as compared to those piped using a piping bag or piping gun.