Churros | Buddy Valastro

For the cinnamon sugar, in a large glass baking dish, combine sugar, cinnamon and salt. 

For the churros, in a large heavy saucepan, combine 1 cup water, butter, and salt and bring to a boil over high heat. Stir in flour with a wooden spoon until ingredients come together to form a smooth, uniform dough, about 2 minutes.

Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. (You may also use a hand mixer or simply a bowl with a wooden spoon.) With the mixer on low speed, add the eggs, one at a time and mix for 1 minute between eggs, until thoroughly absorbed and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula. Finish with the final egg and mix for an additional two minutes. 

Transfer the dough to a pastry bag fitted with a star tip or a plastic storage bag with a small corner snipped off. 

In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375˚F on a deep-fry thermometer. Holding the piping bag a few inches above the hot oil, carefully pipe dough into 6-inch long churros, using kitchen scissors to cut dough from piping bag. Working in batches, fry churros until golden, turning as needed, 4 to 5 minutes; let oil return to 375°F between each batch. Remove churros with a slotted spoon or tongs and immediately roll in cinnamon sugar, then place on a cooling rack. Repeat with remaining dough.

Serve churros warm with caramel or chocolate dipping sauce, if you like—or just devour by themselves!