Makes 12 Churros

Ingredients:
8 cups vegetable oil, for deep frying
1 cup water
2 tablespoons granulated sugar
1/4 teaspoon salt
2 tablespoons coconut oil
1 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg
Fine Sanding Sugar

Equipment and Supplies Needed:
Candy Thermometer
#2D Decorating Tip
Baking Sheet lined with Wax Paper
Whisk, Mixing Bowl, Saucepan, Electric Mixer, Freezer
Paper Towels

Procedure:
*Remember to "Mise en Place" (Make sure all ingredients, equipment, and supplies are arranged within easy reach before beginning.)

1. In a large pot fitted with a candy thermometer, heat 4 inches of vegetable oil to 375°F over medium heat.

2. In a medium saucepan, whisk together the water, granulated sugar, salt, and coconut oil and bring to a boil over high heat.

3. In a small bowl, whisk together the flour and baking powder.

4. Add the flour mixture to the saucepan and stir constantly over high heat until combined -and the dough pulls away- from the sides of the pan, 1 to 2 minutes.

5. Transfer the dough to a medium bowl. With an electric mixer, beat the dough until it cools slightly and no steam rises, about 1 minute.

6. Add the egg and beat until the dough is shiny and smooth, 2 to 3 minutes.

7. Line a baking sheet with wax paper.

8. Scoop the dough into a decorating bag fitted with a #2D tip. Pipe 3-inch onto the wax paper.

9. Freeze the churros until firm, 10 to 15 minutes.

10. When the oil has reached 375°F, carefully place a few churros into the hot oil (don’t crowd the pan) and fry on both sides until golden brown, 1 to 2 minutes per side.

11. Place the churros on paper towels to drain and cool slightly, 2 to 5 minutes.

12. While the churros are still slightly warm, toss them in the sanding sugars.