Churros Recipe
Fried dough pastries coated in sugar and cinnamon.
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Ingredients
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Churro Dough
Coating
Frying
Method
Churro Dough Preparation
- 1
Boil Water and Butter
In a medium saucepan, combine 1 cup of water, 1 cup of unsalted butter, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat, stirring occasionally until the butter is melted.
- 2
Add Flour
Once the mixture reaches a boil, remove the saucepan from the heat and stir in 1 cup of all-purpose flour until a dough forms. It should pull away from the sides of the pan and form a ball.
- 3
Incorporate Eggs
Allow the dough to cool for about 5 minutes. Then, beat in 2 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Coating Preparation
- 4
Mix Sugar and Cinnamon
In a shallow dish, combine 1 cup of granulated sugar with 2 teaspoons of ground cinnamon. Mix well and set aside for coating the churros after frying.
Frying
- 5
Heat Oil
In a deep pot or fryer, heat 4 cups of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature for optimal frying.
- 6
Pipe Churros
Using a piping bag fitted with a large star tip, pipe long strips of dough (about 4-6 inches) directly into the hot oil, being careful not to overcrowd the pot.
- 7
Fry Until Golden
Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil.
- 8