Based on Churros (Mexican Fritters) at Saveur.com
- 6 Tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 stick cinnamon, plus 1 Tbsp ground cinnamon
- 2 1⁄4 C flour
- 2 1⁄4 C water
- 1 egg
- 2 C sugar
- Peanut or corn oil, for frying
- Bring 2 1/4 C water to a boil in a saucepan over medium-high heat with the butter, vanilla, salt, and cinnamon stick.
- When the water is boiling and the butter is completely melted, remove the cinnamon stick and add the flour, all at once.
- Still with the pan over heat, stir the mixture with a wooden spoon until a smooth dough forms that pulls away from the edges of the pan, around 5 minutes.
- Remove the dough from heat and transfer it to another bowl or the bowl of a stand mixer. Add the egg and beat it further to incorporate the egg smoothly into the dough.
- Transfer the dough to a large, very sturdy piping bag fitted with a 3/8″ star tip.
- Combine the ground cinnamon and the sugar in a large bowl.
- Put 2-3″ of oil into the bottom of a large Dutch oven or other heavy pot. Attach the probe from a ChefAlarm to the side, with the probe tip placed in the oil but not touching the bottom of the pot. Set the high-temp alarm for 400°F (204°C) and heat the oil. (Set the low-temp alarm to 350°F [176°C] so you can monitor the oil temp when you add the churros so that it doesn’t drop too far.)
- When the oil reaches the frying temp, pipe 6″ lengths of dough into the hot oil, pinching each churro off at with one hand or some scissors.
- Cook 4-5 churros at a time to avoid overcrowding, sticking, and overcooling of oil.
- When the churros turn lovely brown, take one out and temp it with a Thermapen® Mk4. It should have a temp of 195°F (91°C) or higher.
- Remove the churros to a wire rack or paper towel-lined baking sheet to cool slightly. Toss them in the cinnamon-sugar mixture.
- When the oil comes back up to temp, cook more churros. Repeat until you run out of dough.
- If you haven’t already started eating them by this point, the time is now! Dig in.