Churros
User Reviews
5
Churros
Description
The churro dough begins by boiling water, butter, sugar, and salt, then adding flour all at once and cooking the mixture briefly to form a dough. Eggs and vanilla are beaten in gradually to create a thick, glossy dough. Using a pastry bag with a large star tip, the dough is piped into hot vegetable oil heated to 370°F and fried until golden and crisp.
After frying, the churros are rolled in cinnamon sugar while still hot so the coating adheres well. The recipe also includes a chocolate dipping sauce made by melting chocolate chips with heavy cream and cinnamon, providing a rich complement to the sweet fried pastries. Maintaining the oil temperature is emphasized to avoid oily or undercooked churros.
Careful attention during frying ensures the churros develop crisp edges while remaining tender inside. Draining excess oil on paper towels immediately after frying helps keep the pastries from becoming greasy. The cinnamon sugar coating adds a warm spice note, balanced by the creamy chocolate sauce.
This recipe's detailed dough preparation and frying steps yield classic churros with a satisfying texture and flavor. Close monitoring during frying is important due to their short cooking time.
Ingredients
- 1 cup water (240ml)
- 6 tbsp butter 85g, unsalted
- 1 Tbsp granulated sugar (13g)
- 1/2 tsp salt
- 1 cup all-purpose flour (120g)
- 3 egg large
- 1 tsp vanilla extract
- vegetable oil for frying
Cinnamon sugar
- 3/4 cup sugar
- 2 tsp cinnamon
Chocolate dipping sauce
- 2/3 cup chocolate chips
- 2/3 cup heavy cream
- 2 tsp cinnamon
Instructions
- In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
- Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
- Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
- Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time, as well as the vanilla. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Heat oil to 370F
- Using a pastry bag fitted with a large star tip.
- Pipe 6 inch pieces using an 869 or large closed star tip. It's best to fry about three at a time.
- Fry on either side for 90 seconds to 2 minutes or until golden brown.
- Remove with tongs and allow to drain on a paper towel for about thirty seconds before placing in the cinnamon sugar. Spoon sugar over, remove excess and serve.
To make the chocolate dipping sauce
- Put the chocolate chips, cinnamon and heavy cream in a bowl above a pot of barely simmering water and stir occasionally until melted and thoroughly combined.
Notes
- Use a candy thermometer to maintain the oil temperature at 370°F to avoid raw or overly greasy churros.
- Never leave hot oil unattended while frying for safety.
- Fry churros close to the oil's surface and watch them carefully as they cook quickly.
- Drain churros briefly on kitchen paper after frying to remove excess oil.
- Coat churros in cinnamon sugar immediately while still hot to ensure the sugar sticks well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18- 20 churros
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1churro | |
| Calories | 171kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 84mg | 4% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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