Vegetable oil or shortening, for frying
1 cup water
1 Tbsp vegetable oil
3 Tbsp unsalted butter
½ tsp salt
1 cup plus 2 Tbsp all-purpose flour
½ tsp LorAnn Oils Super-Strength Apple Pie Flavor
½ tsp LorAnn Oils Vanilla Extract
4 large eggs
½ cup granulated sugar, for coating
1 tsp ground cinnamon, for coating
½ cup heavy cream
½ cup packed dark brown sugar
¼ cup sweetened condensed milk
¼ tsp LorAnn Oils Super-Strength Apple Pie Flavor
Candy/deep fry thermometer
Medium star tip
- In a large Dutch oven, add enough oil to fill the pan to a 2-inch depth. Heat to 375°F over medium heat. If oil becomes too hot, remove pan from burner until temperature lowers, then return pan to burner.
- In a 2-quart saucepan, add water, oil, butter, and salt. Bring mixture to a boil over medium heat. Once mixture is at a full boil, remove from heat and add flour. Stir constantly until no streaks of flour remain and the mixture forms a ball.
- Transfer the ball of dough to a stand mixer fitted with the paddle attachment. Add LorAnn Oils Apple Pie Flavor and LorAnn Oils Vanilla Extract. Mix on medium speed until combined.
- Add eggs, one at a time, mixing on medium speed until each is well combined. Continue to mix until dough is glossy and thick.
- Spoon dough into a piping bag fitted with the star tip.
- Before frying, line a baking sheet with several layers of paper towel and set near frying area. Combine the granulated sugar and cinnamon in a pie plate or shallow bowl and set near the baking sheets.
- When oil is at the correct temperature, hold the bag vertically over the pan. Pipe a 4–5-inch rope into the hot oil, using kitchen shears to cut the dough. Pipe and cook about 4–5 churros at a time, turning them occasionally to brown all sides.
- When churros are golden brown and crisp, remove with a slotted spoon and place on the paper towel-lined sheet. Quickly transfer to the cinnamon sugar mixture to coat.
- Allow the oil to come back up to temperature before frying each batch.
- To make the dipping sauce, combine cream and dark brown sugar in a small saucepan over medium heat.
- Stir until sugar dissolves and mixture comes to a boil. Turn heat to medium low and continue to boil, stirring occasionally, for 6 minutes.
- Stir in sweetened condensed milk and LorAnn Oils Apple Pie Flavor and mix well.
- Serve churros with warm dipping sauce. Churros are best when eaten the same day. Sauce can be stored in the refrigerator for up to 5 days. Rewarm gently in the microwave.