Ingredients:

  • 1 cup (240 mL) water
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 2 large eggs
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon
  • Vegetable oil (for frying, approximate 4 cups / 1 L depending on pot size)
  • 1/2 cup (120 mL) chocolate sauce (optional for dipping)

Instructions:

  1. In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil.
  2. Remove from heat, swiftly add flour, and stir until the mixture forms a ball.
  3. Let cool for a few minutes, then incorporate eggs, mixing until smooth.
  4. Transfer dough to a bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  5. In a deep pot, heat vegetable oil to 350°F (175°C). Monitor with a thermometer for accuracy.
  6. Fill a piping bag with the cooled churro dough.
  7. Pipe 2-inch (5 cm) lengths directly into the hot oil, cutting with scissors.
  8. Fry churro poppers in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon.
  9. Mix sugar and cinnamon in a bowl. Toss the warm poppers in the mixture until well coated.
  10. Enjoy immediately, optionally with chocolate sauce for dipping.