the eggs and vanilla.
Add the eggs one at a time, mixing very well after each addition. Add the vanilla and continue mixing until you have a thick, smooth, and uniform dough.
6. Shape the churros.
Transfer the dough into a sturdy piping bag fitted with a large star tip. Pipe churros that are approximately 10–12 cm long.
7. Fry.
Heat plenty of oil to 170–175°C. Fry the churros in small batches to prevent the oil temperature from dropping too much.
Cook them for about 3–5 minutes, turning them
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