Churros

Name: Churros
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 240ml Water; 30g Unsalted Butter; 1 tbsp Granulated Sugar; 1/4 tsp Salt, fine; 125g All-purpose Flour; 1 large Egg; 1 tsp Vanilla Extract; 1 l Neutral Oil, vegetable or canola, for deep-frying; 100g Granulated Sugar; 2 tsp Ground Cinnamon

Crispy, golden churros with a light, airy interior and a caramelized exterior—rolled in fragrant cinnamon sugar for a classic treat. Simple choux-like dough is piped and fried until puffed and crunchy, making these irresistible straight from the fryer or paired with a chocolate dip.

Crispy, golden churros with a light, airy interior and a caramelized exterior—rolled in fragrant cinnamon sugar for a classic trea... Show more

Traditional Mexican Recipe

Health Grade

E+ · Indulgent

Rating

4.4

Time

40 min

Price

0,24 €

Calories

674 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Make the dough

In a saucepan, combine the Water, Unsalted Butter, Granulated Sugar, and Salt (fine). Bring to a boil over medium heat, then pull the pan off the heat and add the All-purpose Flour all at once. Stir hard until the mixture comes together into a smooth ball and pulls away from the sides of the pan, then keep stirring for 1 to 2 minutes to dry it out slightly. Scrape the dough into a bowl.

Cool the dough

Let the dough sit for 5 minutes, just until it feels warm rather than hot. It should still be soft and pliable before you add the egg.

Add the egg

Beat in the Egg and Vanilla Extract until the dough is smooth, glossy, and thick enough to pipe. If it looks a little separated at first, keep mixing and it will come together. Spoon the dough into a piping bag fitted with a large star tip.

Fry the churros

Pour the Neutral Oil, such as vegetable or canola, into a deep, heavy pot and heat it to 350° F. Pipe 4- to 5-inch strips of dough straight into the hot oil, cutting each one free as you go. Fry in small batches for 2 minutes on the first side and 2 minutes on the second, turning once, until deeply golden and crisp, then lift them out to drain briefly on paper towels.

Coat and serve

Mix the remaining sugar with the Ground Cinnamon in a shallow dish. While the churros are still hot, roll them in the cinnamon sugar until evenly coated, then serve right away.