||cup plus 1½ tablespoons white sugar, divided|
|1||cup all-purpose flour|
||teaspoons baking powder|
||teaspoon vanilla extract|
|1||teaspoon orange zest|
|2||cups vegetable oil|
Prep Time: 10 minutes
Cook Time: 15 minutes
Mix ½ cup sugar and cinnamon in a medium bowl. Set aside.
Warm water and butter in a medium saucepan until butter is totally melted. Add flour, baking powder, 1½ tablespoons sugar, salt, vanilla and orange zest and remove from heat. Stir vigorously as it will start to thicken almost immediately. When dough forms a ball, place in a piping bag with a large star tip.
In a heavy-bottomed pot large enough for the oil to be at least three inches from the top, slowly heat oil to 375°F. Carefully pipe 1½-inch long pieces of dough into the oil, frying for two minutes, until churros are golden brown and floating. With a slotted spoon carefully transfer to a paper towel to remove excess oil.
While the churros are still hot, toss them into the cinnamon-sugar mixture until coated. Serve warm or at room temperature.