1 cup of water
1 Tsp vanilla extract
1/8 Tsp salt
1 cup of flour
2 Tbsp of Canna Kit Infused Butter
2½ cups Canola oil for frying
1 cup of granulated sugar
1 Tsp ground cinnamon
Preheat the oil at 320F degrees while you make the churro batter. You can use a candy thermometer to check the temperature.
Get a saucepan and place it under medium-high heat, immediately add the water, salt , and vanilla extract.
Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure that the dough will render crispy churros.
Mix the dough vigorously using a wooden spoon or spatula. You have to do this step as quick as you can.
Remove the saucepan from the heat, wait about a minute, then add the egg and Herbal Infused Butter. Keep mixing until mixed thoroughly until the dough is smooth and soft enough that it will separate from the pan.
Place the dough in a pastry bag fitted with a star-shaped tip and smooth out any air in the dough.
Squeeze the batter out of the bad and into the preheated oil. Make the strips about 6 inches long.
Fry the churros until they all golden brown all the way around.
In a bowl add granulated sugar and cinnamon, then mix until blended together.
Roll the churros in the mixture until they are completely covered.
Serve and enjoy!
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