Churros
User Reviews
5
Churros
Description
The dough for churros begins with heating water, butter, sugar, and salt until the butter melts and the mixture boils. Flour and vanilla extract are added and stirred until a ball forms, then an egg is mixed in once the dough cools slightly, yielding a thick dough suitable for piping through a star tip. This dough consistency ensures churros hold their ridged shape when fried.
Frying occurs in oil heated to 360-365°F, where the dough is piped in lines of 3 to 4 inches and fried in batches. The hot oil cooks the churros to a golden brown with a crisp outer shell and soft doughy interior. Flipping midway ensures even color and texture. After frying, the churros are rolled in cinnamon sugar, which adds sweetness and a characteristic spicy note.
Maintaining oil temperature between batches is important for consistent results. Churros are best enjoyed shortly after frying while still warm and crunchy. Using a sturdy pastry bag with a large star tip facilitates the classic shape and texture.
Ingredients
- vegetable oil or canola oil or corn oil, for frying
- 1 cup water
- 3 tablespoons butter cut into 3 pieces, unsalted
- 1 ½ tablespoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 large egg room temperature preferred
Topping
- 1 cup granulated sugar
- 2 teaspoons cinnamon optional
Instructions
- Fill a large pan with 2-inches of oil. Heat over medium heat to 360-365°F.
- Meanwhile, in a separate saucepan, combine water, butter, sugar, and salt. Heat over medium heat, stirring frequently until the butter is melted and the mixture comes to a boil.
- Carefully add the vanilla extract and flour and reduce the heat to low. Stir until mixture a ball forms. Remove from heat and allow to cool for 4 to 5 minutes.
- Once slightly cooled, mix in the egg. The mixture will be slightly thicker than mashed potatoes.
- Transfer dough to a sturdy piping bag fitted with a large star tip (such as Wilton 8).
- Once oil has reached 360-365°F, carefully pipe a 3 to 4-inch line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
- Fry 2-3 churros at a time for about 90 seconds. Use tongs to flip them over and cook for an additional 90 seconds until golden brown and cooked through. Transfer to a paper towel-lined plate once cooked and cool for one minute.
- Combine sugar and cinnamon for topping in a shallow bowl. Roll the warm churro in the sugar mixture. Enjoy warm.
Notes
- Use a sturdy pastry bag with a large star tip to pipe churros with defined ridges.
- Maintain oil temperature between 360-365°F before and during frying for even cooking.
- The dough will be very thick when adding the egg; a wooden spoon is best for mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Churros
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1churro | |
| Calories | 98 | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 73mg | 3% |
| Potassium | 11mg | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 75IU | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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