👨‍🍳 조리법

1. 1

   In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat.

2. 2

   Once boiling, remove the pan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, creating a ball.

3. 3

   Let the dough cool for a few minutes until it's warm but not hot to the touch. If you have a pastry bag with a star tip, transfer the dough to it. Alternatively, a large zip-top bag with a corner snipped off can be used.

4. 4

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 375°F (190°C). If you don't have a thermometer, a small drop of dough should sizzle immediately.

5. 5

   Carefully pipe or squeeze strips of dough (about 4-6 inches long) directly into the hot oil. You can also cut the dough into pieces with kitchen scissors as it comes out of the piping bag.

6. 6

   Fry the churros for 2-3 minutes per side, or until golden brown and puffed up. Do not overcrowd the pot; fry in batches.

7. 7

   Remove the fried churros with a slotted spoon and drain them on paper towels. While still warm, roll them in a mixture of granulated sugar and optional cinnamon.

8. 8

   Serve immediately, ideally with hot chocolate or dulce de leche for dipping.