Homemade Churros

In a large saucepan, bring the water, 2% milk, canola oil and salt to a boil. Add the all-purpose flour all at once and stir with a wooden spoon until a smooth ball forms. Transfer the dough to a large bowl, and let it stand for five minutes. Editor’s Tip: You may also see a film start to develop on the bottom and sides of the pot. That’s normal!

Use a hand mixer or stand mixer to beat the dough on medium-high speed for one minute or until the dough softens. Add the egg and lemon zest, and beat them into the dough for one to two minutes. Set the mixture aside to cool. Editor’s Tip: Don’t skip the dough’s resting and mixing time before adding the egg. That time allows the dough to cool off just enough so that the egg doesn't scramble when it's added.

In a deep cast-iron or heavy skillet, heat 1 inch of frying oil to 375°F. Insert a large star tip into a pastry bag and fill it with the churro dough. On a baking sheet, pipe the dough into 4-inch strips. Editor’s Tip: If you’re finding the dough too hard to pipe, fill the pastry bag only about halfway so you don’t have to squeeze as hard.

Carefully transfer the piped churro strips to the skillet and fry them until they’re golden brown on both sides. Using metal tongs, immediately transfer them to a paper towel-lined plate to drain. Editor’s Tip: Let the churros drain before coating them in the cinnamon sugar. If you coat the churros right away, the sugar will clump and be messy.

Combine the sugar and cinnamon. Sprinkle the cinnamon sugar over the churros, or toss the churros with the cinnamon sugar in a dish to completely coat them. Serve the churros warm with chocolate sauce, if desired.