Make the Dough: In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly.
Add Flour: Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball.
Incorporate Egg: Remove pan from heat. Transfer dough to a large bowl and let cool for 5 minutes. Beat in the egg until fully incorporated.
Heat Oil: Fill a deep fryer or large pot with 2 inches of oil. Heat to 360°F (180°C). Use a candy thermometer for accuracy.
Pipe and Fry: Transfer dough to the pastry bag. Pipe 4-5 inch ropes of dough directly into the hot oil. Use a knife or scissors to cut the dough. Fry in batches until golden brown, flipping once.
Drain and Coat: Remove churros with tongs or a slotted spoon and drain on paper towels. Immediately roll in the spiced sugar mixture.
Notes
Serving Suggestions: Enjoy hot with a dollop of whipped cream or a drizzle of warm cream cheese frosting for a delightful contrast.Storage Guidance: Best eaten fresh, but leftovers can be stored in an airtight container at room temperature for a day.Recipe Notes:
Spice Variations: Adjust the spices to your liking. Consider adding cardamom, cloves, or a pinch of cayenne pepper for a more complex flavor profile.
Sugar Adjustment: Control the sweetness level by adjusting the amount of sugar in the coating.
Oil Temperature: Monitor oil temperature throughout frying to ensure consistent results.
Don't Overcrowd: Fry in batches to prevent churros from sticking and to maintain oil temperature.
Please Note: Ingredient costs and calorie counts can fluctuate. These are intended as general guides.