Spanish Churros
- Transfer the mixture into a piping bag fitted with a rounded star nozzle (no bigger than 1/2-inch or 1cm) - Carefully pipe into about 3-inch or 8cm lengths,
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Cooking tools:
- Piping bag
- Star nozzle
- Kitchen shears
- Paper towel
- Skillet
- Deep fryer
- Oven
- Baking sheet
- Parchment paper
- Dish
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Fine-mesh sieve
- Plate
- Serving platter
- Kitchen timer
Ingredients
- 250 ml water
- 56 g unsalted butter, diced into small cubes
- 1 tbsp granulated sugar
- ¼ tsp salt
- 141 g all-purpose flour
- 1 large egg
- ½ tsp vanilla extract
- vegetable oil for frying or option to bake
- 100 g granulated sugar
- ¾ tsp ground cinnamon
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