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Vinyl Chef Steve’s Authentic Churros Recipe.

Ingredients
*2 1/2 cups of water
*1 Tablespoon of sugar
*1 teaspoon of baking powder
*1 teaspoon of salt
2 cups of flour
Frying oil

Cinnamon Sugar mixture for dredging churros.
1 tsp cinnamon
1/2 cups granulated sugar

In a saucepan add the sugar, baking powder and salt to 2 1/2 cups of room temperature water. Stir to dissolve ingredients. Bring water to a rolling boil. Be sure water is boiling for at least 30 seconds before adding to flour.
Add boiling water mixture to flour and mix until well incorporated and all the flour is moistened by the water (dough should be dense and sticky but not watery).

Heat oil to 380 degrees. Temperature of oil will drop to 350 to 360 once you add the churros to the oil. This is the ideal temperature to fry the churros. Cut churros with scissors in 2 inch lengths over parchment or wax paper. Drop 15 mini churros into oil 2 at a time.
Fry until crispy, approx 3-4 minutes, turning occasionally for even browning.

Remove churros from oil and allow to cool slightly but not completely. While churros are still warm roll them in sugar-cinnamon mixture coating them evenly.

Enjoy with just cinnamon sugar coating or with your favorite dip of choice.

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