Churros
There is nothing like deep-fried dough! One of my favorite forms is churros. You can make them big or small. You can eat them simply coated in cinnamon and sugar, or you can dip them in chocolate, caramel, etc. They are delicious to eat and incredibly easy to make!
Churros
There is nothing like deep-fried dough! One of my favorite forms is churros. You can make them big or small. You can eat them simply coated in cinnamon and sugar, or you can dip them in chocolate, caramel, etc. They are delicious to eat and incredibly easy to make!
Ingredients
Churros
- Canola Oil (for frying)
- 1 cup water
- 3 tablespoons unsalted butter
- 1 ½ tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 large egg
- 1 cup sugar
- 2 teaspoons ground cinnamon optional
Instructions
- Fill a medium pot, 2″ deep with oil over medium heat. I like to use a candy thermometer to ensure the oil is 360-365°F. Combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl.
- Meanwhile, in a separate saucepan, combine water, butter, sugar, and salt over medium heat.
- Once the mixture is boiling, slowly add vanilla extract and flour. Reduce heat to low. Stir until mixture forms a ball. The mixture is ready once you notice a film coating the bottom of the pot. Do not try to scrape off that film. It’s just the dough trying to release some of its moisture, which is good! Remove from heat and allow to cool for several minutes.
- Using a mixer, mix mixture on medium-low speed to help with cooling. Add egg and stir well until combined. This will be difficult at first and the mixture won’t seem to come together. Keep mixing until it’s fully combined.
- Transfer dough to a sturdy piping bag (or food storage bag) fitted with a large star tip.
- Once oil has reached 360-365°F, carefully pipe a 3-4″ line of the dough into your oil. Use kitchen shears (or a knife) to cut each line. Be sure not to hold the piping bag up high in order to prevent the hot oil from splattering.
- Only fry about 2-3 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through. Drain churros on a paper towel for just a few seconds before tossing in the cinnamon-sugar mixture.
- Churros are best when served warm.
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