**Mini Choux Pastry Bags**: For piping the dough into the perfect shape.
**Kitchen Aid Stand Mixer with Dough Hook**: Helps in mixing ingredients smoothly and quickly, especially useful when making churro dough in large quantities or for convenience.
**Candy Thermometer / Cooking Thermometer**: Accurate temperature control is crucial for achieving the right texture in choux pastry; used to monitor oil temperature and ensure proper cooking of the dough.
**Heavy-Duty Mixing Bowls (2)**: Preparation of large batches of dough or combining ingredients without spillage.
**Medium Saucepan with Lid**: Used to heat water, butter, sugar, and salt mixture for making the choux pastry base.
**Large Frying Pan / Skillet**: Fried mini churros in hot oil until golden brown; size should accommodate batches without crowding.
**Cinnamon & Sugar Coating Set or Mix**: Dusted and sweetened after cooking the churros.
**Digital Scale / Kitchen Scales**: Ensures precise measurement of ingredients, critical in baking for consistency and results.
**Paper Towels or Clean Cloths**: For cleaning hands and surfaces during preparation.
2 large eggs plus 1 large egg yolk
6 tablespoons plus 1 cup sugar
2 1/2 tablespoons orange juice
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 3/4 teaspoons ground cinnamon, divided
1 1/2 cups self-rising flour
Vegetable oil (for deep-frying)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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