1. In a medium pot, bring the water, oil, sugar ( 2 tbsp ), and salt to a boil. Remove from heat. Add flour and stir vigorously until smooth dough forms. Set aside to cool at room temperature for 10 minutes.
2. Transfer churro dough to a piping bag lined with a large star tip. Pipe 4-inch spiral onto a parchment paper-lined baking sheet. Repeat with the remaining dough. Freeze the circles for at least 2 hours.
3. Heat 2-inches of oil in a large heavy-bottomed pot over high heat. Working in batches, dry the frozen, round churros until light golden brown, about 7 minutes – Transfer churros to a paper-towel-lined plate.
4. In a large, shallow bowl, mix the 1 cup of sugar and the cinnamon. Dredge each fried churro into the cinnamon-sugar. Place a scoop of ice cream in between 2 churro discs. Enjoy!
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Directions
1. In a medium pot, bring the water, oil, sugar ( 2 tbsp ), and salt to a boil. Remove from heat. Add flour and stir vigorously until smooth dough forms. Set aside to cool at room temperature for 10 minutes.
2. Transfer churro dough to a piping bag lined with a large star tip. Pipe 4-inch spiral onto a parchment paper-lined baking sheet. Repeat with the remaining dough. Freeze the circles for at least 2 hours.
3. Heat 2-inches of oil in a large heavy-bottomed pot over high heat. Working in batches, dry the frozen, round churros until light golden brown, about 7 minutes – Transfer churros to a paper-towel-lined plate.
4. In a large, shallow bowl, mix the 1 cup of sugar and the cinnamon. Dredge each fried churro into the cinnamon-sugar. Place a scoop of ice cream in between 2 churro discs. Enjoy!