Churro with Sprinkles

Ingredients

• 1 cup water
• 2 tbsp butter
• 1 cup all-purpose flour
• 2 large egg
• ½ cup sugar
• 1 tsp ground cinnamon
• 2 cups vegetable oil
• ¼ cup sprinkles

Instructions

1. 1

   In a medium saucepan, combine 1 cup water, 2 tbsp butter, and a pinch of salt. Bring to a boil over high heat, then reduce to low and add 1 cup flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides, about 1-2 minutes.

2. 2

   Remove the pan from heat and let cool for 5 minutes. Beat in 2 eggs one at a time, stirring until fully incorporated after each. The dough should be glossy and hold its shape when scooped.

3. 3

   In a shallow dish, mix 1/2 cup sugar with 1 tsp cinnamon. Set aside.

4. 4

   Heat 2 cups vegetable oil in a deep skillet or pot to 375°F (190°C). If you don't have a thermometer, test by dropping a small piece of dough—it should sizzle and float immediately.

5. 5

   Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch strips directly into the hot oil, cutting with scissors. Fry in batches of 3-4, turning occasionally, until golden brown and crisp, about 2-3 minutes per batch.

6. 6

   Remove churros with a slotted spoon and drain on paper towels. While still warm, roll each churro in the cinnamon sugar mixture until coated.

7. 7

   Sprinkle the coated churros generously with 1/4 cup sprinkles while the sugar is still tacky. Serve immediately for the best crunch.

Tools you’ll need

• Medium saucepan
• Piping bag with large star tip
• Deep skillet or pot
• Slotted spoon
• Paper towels
• Shallow dish

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