- 1 cup water
- 2 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour*
- 2 quarts oil for frying
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon ground cinnamon
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in deep-fryer or deep skillet to 375°F (190°C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.