Ingredients:

For the Coating

• ½ cup White sugar
• 1 ½ tsp. Ground cinnamon

For the Churros

• 1 cup Water
• 1 ½ tbsp. White sugar
• ½ tsp. Salt
• 2 tbsp. Vegetable oil, plus more for frying
• 1 cup All-purpose flour

For the Equipment

• 1 heavy-duty plastic pastry bag
• Large star pastry tip

For the Bar-One sauce, click here

Directions:

1. For the Coating:

• In a small bowl, stir together the sugar and cinnamon and set aside.

2. For the Churros:

• Over medium heat in your 1.6L Sauce Pot, whisk together the water, sugar, salt and vegetable oil. Bring the pot to boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
• Add vegetable oil to 10cm in your No.12 Bake Pot and place it on medium- high heat until it reaches 190 ℃. Line a plate with paper towels and put aside.
• Transfer the dough to a heavy-duty plastic bag fitted with a large star tip. Carefully pipe the dough over the Bake Pot of oil to a length of about 10cm, then using scissors, cut it so it releases into the oil. Pipe two to three churros into the oil at a time, frying them until they’re golden brown and cooked through.

  Note: Stand back to avoid any splatters when cutting the dough.

• Transfer the churros to the paper towel-lined plate and allow to drain for +-2 minutes. While still hot, roll them in the cinnamon-sugar mixture.
• Repeat the frying and coating process with the remaining dough.