Churro is a popular street food in Spanish/ Mexican that is made from a flour dough and by deep frying it. The dough itself is using a choux pastry dough and only takes you less than 15 mins to make it. Churros are usually coated with cinnamon sugar and served along with a chocolate dip. Pastry can be premade in advance and fry as when you feel like having it!
In a large saucepan, add the water, butter or vegetable oil, sugar, vanilla and salt, bring to a boil.
Turn the heat down to medim and add the flour, stirring hard constantly until the mixture turns into a ball. Cook this mixture for about 1 minute. (Remember to constantly stir)
Remove from heat and continue to fold the pastry until smooth and incorporated. Do not over knead it. Let rest to warm.
Spoon the dough into a piping bag fitted with a large star tip. Pipe out appropriate sized churros onto a cold baking sheet.
Heat vegetable oil in a large, heavy-bottomed pot for deep frying.
Deep fry them for a few minutes until deeply golden brown. Drain the churros of excess oil, then roll into prepared cinnamon sugar.
Notes
Do not keep dough in fridge for more than 18 hours, else dough will oxidise