Churros
All I have to hear is the word, Churros, and my mouth starts to water. Light fluffy dough is fried and then covered in cinnamon and sugar, totally heavenly!
Servings: 16 churros
Ingredients
Churros
- 1 cup water
- 3 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 dash salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 2 quarts canola oil for frying
Cinnamon sugar
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Heat 2 quarts canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350 degrees Fahrenheit on a candy or oil thermometer. Turn down the heat to maintain the oil temperature between 330-350 degrees Fahrenheit during frying. It may need time between batches to come back up to the correct temperature.
- Combine ½ cup granulated sugar and 1 ½ teaspoons ground cinnamon in a shallow dish. Line a plate with paper towels to drain the hot churros. Set them both aside.
- Heat 1 cup water, 3 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1 dash salt in a mediium saucepan over medium heat until it comes to a boil.
- Once boiling, remove the pan from the heat and stir in 1 cup all-purpose flour until it is fully incorporated with the water mixture and forms a stiff ball of dough.
- Add 1 large egg and 1 teaspoon vanilla extract, either stirring vigorously by hand or using a hand mixer to combine them into the cooked dough. The egg won’t incorporate right away, but keep mixing and it will eventually incorporate into it. Be sure to keep stirring so the egg doesn’t cook in the hot pan.
- Using a large star tip (I used Ateco 852) and a sturdy pastry bag, fill the bag with the dough and twist tightly.
- Once the oil has reached 350 degrees Fahrenheit, pipe a few 4-6-inch long strips of dough above the oil, using clean scissors to snip the dough it when it has reached the desired length, letting it fall into the hot oil. Fry for 1 minute and 30 seconds on one side, then flip the churros and fry for 1 minute on the other side, until they are golden brown on all sides.
- Remove the churros from the oil onto the paper towel-lined plate. Allow them to cool for 15-30 seconds before tossing them in the cinnamon sugar until fully coated. The churros are best served while warm.
Notes
This can be mixed by hand or by hand mixer, but mixing by hand will take some patience and strength to make sure the eggs don’t curdle in the pan.
Make sure to fry in small batches as the churros with brown more evenly and the oil will maintain it’s temperature better.
Instead of mixing the cinnamon sugar in a shallow dish, it can be mixed in a paper bag and the hot churros can be dropped in, the bag closed, and shaken to coat with sugar.
Make sure to fry in small batches as the churros with brown more evenly and the oil will maintain it’s temperature better.
Instead of mixing the cinnamon sugar in a shallow dish, it can be mixed in a paper bag and the hot churros can be dropped in, the bag closed, and shaken to coat with sugar.
Nutrition
Calories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 8mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg
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