Ingredients
- 1 cup plus 1 Tbs whole milk
- 2 teaspoons kosher salt
- 1/2 cup plus 1 1/2 teaspoons granulated sugar
- 8 ounces (2 sticks) unsalted butter
- 1 cup plus 2 tablespoons all-purpose flour, sifted
- 3 extra-large eggs
- 1 extra-large egg yolk
- 2 to 3 quarts vegetable oil, for frying
- 3/4 teaspoon ground cinnamon
Directions
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Bring the milk, 1 cup plus 1 tablespoon water, salt, 1 1/2 teaspoons sugar, and the butter to a boil in a medium saucepan over medium heat. Remove the pan from the heat, and add all the flour at once. Stir together with a wooden spoon, and return the pan to the stove over low heat. Work the batter back and forth, stirring with a wooden spoon, to dry the batter. When the dough begins to roll away from the sides of the pan, cook another 5 minutes.
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Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer running at low speed, drop the eggs and egg yolk in one by one, waiting for each to be incorporated before adding the next. Let the batter rest at least 2 hours in the refrigerator before using.
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Heat the oil to 350 F on a dep-frying thermometer, over medium heat, in a heavy wide-bottomed pan.
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Place the dough in a pastry bag fitted with a number-4 star tip. (You may have to do this in batches.)
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Combine the cinnamon and remaining 1/2 cup sugar in a bowl.
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Squeeze 4-inch-long pieces of dough into the oil. Don’t overcrowd the pan; the churros shouldn’t be touching. Fry the churros 2 to 3 minutes, turning them gently with tongs once or twice to brown all sides. Test one to make sure the center is done. It should be cooked all the way through and have a crisp exterior and soft center.
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Drain the churros on paper towels, and pat to remove excess oil. While they’re still hot, roll each churro in the cinnamon sugar, and serve right away with cups of hot chocolate for dipping.