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Churros

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Crispy on the outside, tender on the inside, these homemade Churros are rolled in cinnamon sugar and perfect for dipping!

Ingredients

Scale
  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour (scoop and level to measure)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Vegetable oil, for frying
  • For coating:
  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. Whisk together 1/2 cup granulated sugar and ground cinnamon in a shallow dish for the coating. Set aside.
  2. Heat about 1 1/2 inches of vegetable oil in a large pot or deep skillet over medium-high heat.
  3. Monitor the oil temperature with a kitchen thermometer until it reaches 360 degrees Fahrenheit (180°C).
  4. Reduce burner temperature as needed to maintain 360 degrees Fahrenheit (180°C) once it's reached.
  5. While the oil heats, prepare the churro batter.
  6. Add water, unsalted butter, 1 Tbsp granulated sugar, and salt to a large saucepan.
  7. Bring the mixture to a boil over medium-high heat.
  8. Once boiling, add the all-purpose flour all at once.
  9. Immediately reduce the heat to medium-low.
  10. Cook and stir constantly with a rubber spatula until the mixture comes together and forms a smooth ball. (A few small lumps are fine).
  11. Transfer the hot flour mixture to a large mixing bowl.
  12. Let the mixture cool for 5 minutes.
  13. Add the large egg and vanilla extract to the cooled flour mixture.
  14. Blend immediately with an electric mixer until the mixture comes together and is smooth. (It will separate at first, but keep mixing until it's uniform).
  15. Transfer the churro dough to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch, such as Ateco 845 or 846).
  16. Carefully pipe the dough mixture into the preheated oil, creating lengths of about 6 inches.
  17. Cut the end of each piped churro with clean kitchen scissors.
  18. Fry the churros until they are golden brown, about 2 minutes per side.
  19. Using tongs or a slotted spoon, transfer the fried churros to paper towels to dry briefly.
  20. Quickly transfer the churros to the cinnamon sugar mixture and roll to coat them completely.
  21. Repeat the piping and frying process with the remaining dough, frying no more than 5 churros at once to maintain oil temperature.
  22. Serve the churros warm, optionally with chocolate ganache or caramel sauce for dipping.

Notes

Use a kitchen thermometer for accurate oil temperature, which is key for crispy churros.
Don’t overcrowd the pot when frying; cook in batches for even results.
Coat the churros in cinnamon sugar immediately after frying while they are still warm.
For easy piping, use a sturdy pastry bag and a large star tip for classic churro ridges.

Find it online: https://theopenoven.com/churros/