Churros

Easy to make and hard to resist! Crunchy yet soft! ”Delicious” doesn’t even begin to describe how good these light and crispy sweet bready tubes are. They remind us of cinnamon doughnuts – but BETTER!

0h 10m prep

0h 35m total

easy difficulty

Jaclyn Bell Author

cookingclassy.com

Method

1

Whisk together half a cup of sugar and cinnamon in a shallow dish. Set aside.

2

Heat about 1½ inches of vegetable oil in a large pot or deep skillet over medium-high heat to 360°F or 180°C. While the oil heats, prepare the batter.

3

Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

churros

4

Add flour and reduce heat to medium-low. Cook and stir with a rubber spatula until the mixture comes together and is smooth (a few lumps in it are fine).

churros

5

Transfer the mixture to a large mixing bowl and let it cool for 5 minutes.

6

Add vanilla and egg to the flour mixture. Blend immediately using an electric or stand mixer until the mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

churros

7

Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than ½-inch).

8

Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

churros

9

Fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon-sugar mixture and roll to coat.

churros

10

Take the remaining dough and repeat the process, frying no more than 5 at a time. Serve warm with chocolate ganache or caramel sauce for dipping if desired.

churros

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