Description
Enjoy the crispy, golden delight of homemade churros, coated in cinnamon sugar and perfect for snacking or dessert. These sweet treats are best served warm with a variety of delicious dipping sauces.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for coating)
- Vegetable oil (for frying)
Instructions
- In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/4 teaspoon of salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to help the butter melt.
- Once the mixture reaches a rolling boil, remove the saucepan from the heat. Immediately add 1 cup of all-purpose flour to the saucepan. Stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Allow the dough to cool for about 5 minutes. This will help prevent the eggs from cooking when added.
- After the dough has cooled slightly, add 3 large eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy. Finally, stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a deep frying pan or a heavy-bottomed pot, pour enough vegetable oil to fill it about 2-3 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C). You can use a candy thermometer to check the temperature.
- While the oil is heating, prepare a piping bag fitted with a large star tip. If you dont have a piping bag, you can use a resealable plastic bag with one corner snipped off.
- Transfer the churro dough into the piping bag. Make sure to fill it only halfway to allow for easy squeezing.
- Once the oil is hot, carefully pipe 4-6 inch long strips of dough directly into the hot oil. You can use scissors to cut the dough off the piping bag. Be cautious not to overcrowd the pan; fry in batches if necessary.
- Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking.
- Once cooked, remove the churros from the oil and place them on a plate lined with paper towels to drain excess oil.
- In a shallow dish, combine 1/4 cup of granulated sugar and 1/2 teaspoon of ground cinnamon. Mix well to ensure the cinnamon is evenly distributed.
- While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated. Make sure to coat all sides for maximum flavor.
- Serve the churros warm, ideally right after frying for the best texture. They can be enjoyed plain or with a dipping sauce.
- For a classic touch, serve with a side of melted chocolate or caramel sauce for dipping. You can also use a simple vanilla glaze or even whipped cream for a delightful twist.
- To make a chocolate dipping sauce, melt 1 cup of semi-sweet chocolate chips with 1/2 cup of heavy cream in a small saucepan over low heat, stirring until smooth. Allow it to cool slightly before serving.
- If you have leftover churros, store them in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated.
- To reheat, preheat your oven to 350°F (175°C). Place the churros on a baking sheet and heat for about 5-7 minutes.
Notes
- Ensure the oil is at the correct temperature for frying to achieve crispy churros.
- Experiment with different coatings or dipping sauces to customize your churros.
- Prep Time: 15 minutes
- Cook Time: 15 minutes