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Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.
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Remove the saucepan from the heat, and let the dough cool for a few minutes until it’s no longer steaming. Add 2 large eggs one at a time, mixing well after each addition. Be sure the dough cools enough so the eggs don’t cook when added.
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Mix in the vanilla extract until the dough is smooth and shiny. This will ensure a flavorful and light churro dough.
Step 2: Prepare the cinnamon sugar coating
- In a shallow bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Mix well to ensure the sugar is evenly coated with the cinnamon. Set this aside for later.
Step 3: Heat the oil and fry the churros
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Heat 4 cups of vegetable oil in a deep fryer or large frying pan over medium-high heat. You’ll want the oil to be around 350°F (175°C) for optimal frying temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it—if it sizzles and floats to the surface quickly, the oil is ready.
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Transfer the churro dough to a piping bag fitted with a large star-shaped tip. If you don’t have a piping bag, a sturdy resealable plastic bag with the corner cut off can also work.
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Carefully pipe the dough into the hot oil, making churros that are about 4-6 inches long. You can make them longer or shorter, depending on your preference. Do not overcrowd the pan—work in batches of 3-4 churros at a time.
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Fry the churros for 2-3 minutes on each side, turning them occasionally until golden brown and crispy. Use a slotted spoon or tongs to remove the churros from the oil and place them on a plate lined with paper towels to drain excess oil.
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