Homemade Churros Recipe in 35 Minutes

Instructions:

1. In a medium saucepan, combine water, cubed butter, 15g sugar, and salt. Bring the mixture to a rolling boil over medium-high heat.
2. Remove the saucepan from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and a smooth dough ball forms that pulls away from the sides of the pan.
3. Allow the dough to cool for approximately 5 minutes to ensure the egg does not scramble upon contact.
4. Gradually add the beaten egg and vanilla bean paste to the dough. Stir continuously until the mixture transitions from a separated state to a smooth, glossy, and stiff paste.
5. Transfer the dough into a heavy-duty piping bag fitted with a large open star tip (such as Wilton 1M).
6. Heat the neutral oil in a heavy-bottomed Dutch oven to 375°F (190°C). Use a deep-fry thermometer to maintain this temperature.
7. Pipe 6-inch lengths of dough into the hot oil, using kitchen shears to snip the end of the dough. Fry for 2 minutes per side until a deep mahogany brown.
8. In a shallow bowl, whisk together 100g sugar and 1 tbsp cinnamon. Remove churros from oil, drain briefly on paper towels, and toss immediately in the cinnamon sugar mixture.