Ingredients
- 1 Cup Flour
- 1 Cup Milk
- 3 Eggs
- 2 tbsp. Sugar
- 1/2 stick unsalted butter
- Canola Oil
- Cinnamon-Sugar
Preparation
Step 1
In a small saucepan heat the one cup of milk, butter and salt over low heat. Add the sugar to the mixture once the butter has melted and stir, increase the heat and bring the mixture to a boil. Next, add the cup of flour to the saucepan while stirring continuously. When the mixture has reached dough like consistency, (30 secs... do not overheat!!!), remove it from the heat and let it cool for about five minutes.
Separately, beat each egg and add them one at a time to the mix. Make sure you mix the entire egg into the dough before you add the next egg. Fill a pastry bag with large star tip with dough.
Fill a deep frying pan with about 4 inches of canola oil and heat till it reaches a temperature of 315-325 degrees. Carefully pipe out the pastry dough from the bag that are about 4 inches long. Add the dough strips to the oil and cook until they are a light brown color, should not take
more than five minutes. Do not overcrowd the pan with churros otherwise they will not be crispy. Spoon out the churros and place them on a paper towel lined plate to drain off the excess oil. Don't let all the oil drain off completely. Roll the churros in the cinnamon sugar.