These mini Churros are a perfect dessert and a perfect party favor!

Ingredients

• Vegetable oil, canola oil or corn oil, for frying
• 1 cup water
• 3 Tablespoons of unsalted butter cut into 3 pieces
• 1 ½ Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 large egg room temperature preferred

For Topping

• 1 cup sugar
• 2 teaspoons ground cinnamon

 

Fill a large pan (I suggest to use a Dutch oven) 2″ deep with oil over medium heat. Heat oil to 360-365°F.

Meanwhile, in a separate saucepan, combine water, butter, sugar and salt over medium heat. Stir frequently until butter is melted and mixture comes to a boil.

Once mixture is boiling, add vanilla extract and flour and reduce heat to low. Stir until mixture forms a ball. Remove from heat and allow to cool for several minutes.

After cooling, add egg and stir well until combined. The mixture will resemble a wet, gluey mashed potatoes when finished.

Transfer dough to a piping bag (a good hack is a freezer bag) fitted with a large star tip (the bigger the star tip the larger the churro).

Once oil has reached 360-365°F, carefully pipe a 3-4″ line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip). See video below.

Only fry about 3-4 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through.

Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and transfer the churro from the oil and roll through cinnamon/sugar for better sticking.

Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.