1/4 cup vegetable oil

2 cups water

2 tablespoons granulated sugar

1 teaspoon kosher salt

2 cups all-purpose flour


1. Combine oil, water, sugar and salt in a heavy bottomed pot on the stove.

2. Bring to a boil, stirring occasionally.

3. Remove from heat.

4. Add flour and stir vigorously with a metal spoon until mixture forms a thick, smooth textured ball.

5. Then let the mixture cool in the pan until warm, not cool.

6. Using a piping bag with a medium sized star tip, pipe logs three to four inches long onto a sheet pan.

7. Let chill.

8. In a heavy bottomed pot, heat canola oil to 350 degrees.

9. Fry churros until golden (maintaining the temperature) and remove with a slotted spoon to drain on paper towels.

10. When cool, roll in cinnamon sugar.