Michelle Bernstein’s Churros Recipe

In a saucepan, add water, butter and salt. Heat until the butter melts and the mixture comes to a boil.

Add flour all at once and stir quickly until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let the mixture cool for a couple minutes.

Add one egg to the mixture, beating thoroughly until the egg is fully incorporated. Repeat with remaining eggs.

Place the churro dough in a piping bag fitted with a large star tip.

Heat oil in a large pot over medium-high heat until it reaches 375°F.

Pipe dough into the hot oil, cutting it to the desired length with scissors.

Fry until golden brown on all sides, about 2-3 minutes.

Mix sugar and cinnamon together and roll the hot churros in it.

Serve and enjoy!