1 cup water
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon vegetable oil
1 cup all purpose flour
4 cups oil for deep frying
1 cup white sugar
1 teaspoon ground cinnamon
Makes 24 sticks of 4-inch churros
Mix the coating in a medium mixing bowl or zip loc bag and set aside.
In a medium saucepan, heat your oil for deep frying until it reaches almost 380 degrees F.
While your oil is heating up, mix your dough in another medium saucepan on a medium high heat. Add, water, sugar, salt and vegetable oil, stir and let it reach the rolling boil stage.
Turn off the heat, add your flour and vigorously mix until a ball is formed. Rest for five minutes and re-mix with one whole egg.
Place the dough mix in a pastry bag with a 2D star tip for easy piping.
Once the oil is hot enough, start piping out 4-inch long churros strip directly into the oil. Don't overcrowd your pan to ensure you maintain the temperature for deep frying. If you use 2D tip, you only need 2 minutes per stick, otherwise you'll need to do a trial and error for thicker sticks.
Drain your churros on a kitchen towel and transfer to your coating mixture. Toss until its fully coated.
Serve your churros with hot chocolate for dipping or sipping and enjoy!