Best Ever Homemade Mexican-style Churros

This recipe makes 20-25 churros, depending on the length of the churros. We prefer to keep ours about six inches in length. Serve them warm with chocolate or caramel sauce.

Servings: 8 people

Dough

1 cup water

½ cup unsalted butter

1 Tbsp. granulated sugar

¼ tsp salt

1 cup Panhandle Milling All-purpose Flour

4 large eggs, cold

Cinnamon Coating

½ cup granulated sugar

1 Tbsp. cinnamon

vegetable oil or canola oil to fry churros

Directions:

• Combine water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put the mixture back on the heat and stir constantly for another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball, and a thin film will form on the bottom of the pan.
• Transfer to a large bowl and use an electric mixer to beat on medium speed for 2 minutes to cool the mixture slightly. Add 4 eggs, adding one at a time and allowing each egg to incorporate between additions fully. Beat until the dough is smooth, forming a thick ribbon when pulled up.
• Heat 2” deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying.
• Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown, then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate, then roll in cinnamon sugar.