French Churros (Choux Dough Rolls)

In a medium saucepan, bring water, butter, and salt to a boil.

Remove from heat and add the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

Let the dough cool for about 5 minutes.

Beat in the eggs one at a time, mixing well after each addition until smooth and glossy.

Heat oil in a deep fryer or large pot to 180°C (350°F).

Transfer the dough to a piping bag fitted with a large star tip. Pipe 10–15 cm long strips of dough directly into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side.

Remove churros with a slotted spoon and drain on paper towels.

Mix sugar and cinnamon in a shallow dish. Roll warm churros in the cinnamon sugar to coat evenly.

Serving and Storage Tips