Churro Recipe
Housemade Churro, Cinnamon Sugar. Served with Horchata Whipped Cream.
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Ingredients
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Churro Dough
Cinnamon Sugar
Horchata Whipped Cream
Method
Making the Churro Dough
- 1
Prepare the Dough
In a saucepan, combine water, butter, granulated sugar, and salt. Bring to a boil over medium heat. Remove from heat and stir in flour until the mixture forms a ball. Allow to cool slightly.
- 2
Add Eggs
Beat in the eggs one at a time until the dough is smooth and well combined.
Frying the Churros
- 3
Heat Oil
In a deep skillet or fryer, heat the vegetable oil to 375°F (190°C).
- 4
Pipe the Churros
Transfer the dough to a piping bag fitted with a star tip. Pipe strips of dough into the hot oil, cutting them to desired lengths.
- 5
Fry Until Golden
Fry the churros for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Cinnamon Sugar Coating
- 6
Make Cinnamon Sugar
In a bowl, mix granulated sugar and ground cinnamon. Roll the warm churros in the cinnamon sugar mixture until evenly coated.
Making Horchata Whipped Cream
- 7
Whip the Cream
In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add horchata and powdered sugar, continuing to beat until stiff peaks form.
