Churros

🔥 Prep

• Measure out 250 g flour.
• Measure out 250 ml water.
• Measure out 50 g butter.
• Measure out 100 g sugar.
• Measure out 2 tsp cinnamon.
• Prepare a piping bag fitted with a large star tip.

🔥 Cook

• 1. In a saucepan, combine 250 ml water and 50 g butter over medium-high heat and bring to a boil (approximately 2 minutes).
• 2. Once boiling, reduce heat to medium, add 250 g flour all at once, and stir vigorously for 1 minute until the mixture forms a smooth ball and pulls away from the pan.
• 3. Remove from heat and let cool slightly (about 2 minutes), then transfer the dough to the prepared piping bag.
• 4. Heat oil for frying in a deep pot to 180°C (medium-high heat) and maintain temperature (use a thermometer).
• 5. Pipe 10‑cm lengths of dough into the hot oil, cutting with scissors, and fry for 2‑3 minutes per side until golden brown, turning once (total frying time ~4‑5 minutes).
• 6. Remove churros with a slotted spoon and drain on paper towels.
• 7. In a shallow bowl, mix 100 g sugar and 2 tsp cinnamon; roll warm churros in the mixture to coat evenly.

🔥 Serve

• Serve churros warm with a side of thick hot chocolate for dipping.
• Offer dulce de leche or caramel sauce as alternative dips.
• Pair with a cup of coffee or Mexican hot chocolate for a classic treat.
• Dust with extra cinnamon‑sugar if desired.