You want the flour to be cooked and its o.k. if there are a couple flour clumps left in the dough. You don't want there to be a whole lot of clumps left in the dough, then the dough will not fry correctly, and you won't get a churro. ... As you can see, I had a little bit of flour lumps left in my dough.

Why is my dough lumpy?

The main reasons why your dough isn't smooth after you have kneaded it is either because you haven't kneaded your dough sufficiently, you're using a low protein flour, or you're not handling the bread properly.

Why is my churro dough thick?

Add vanilla, oil and boiled water and mix with a spatula just until combined, DON'T OVERMIX. It will be wet, thick and sticky. If your dough is runny, you may need to add more flour. This could be the case in more tropical areas.