Churros
Churros
Ingredients
For the Churro Dough
- 250 ml water
- 50 g granulated sugar
- 1/2 teaspoon salt
- 50 g butter
- 150 g all-purpose flour
- 2 eggs
For Frying and Coating
- as needed vegetable oil, for frying
- as needed granulated sugar, for coating
- as needed cinnamon, for coating
Instructions
- 1
In a saucepan, combine the water, 50 g of granulated sugar, salt, and butter. Heat the mixture over medium heat, stirring until the butter melts and the sugar dissolves. Bring the mixture to a boil. Once boiling, remove the saucepan from the heat.
⏱️ 5 min
- 2
Add the all-purpose flour to the mixture all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return the pan to low heat and cook for 1 to 2 minutes, stirring constantly, to dry out the dough. Transfer the dough to a large bowl.
⏱️ 5 min
- 3
Add the eggs to the dough, one at a time. Mix thoroughly after each egg until fully incorporated and the dough is smooth and glossy. An electric mixer with a paddle attachment can be used for this step.
⏱️ 5 min
- 4
Heat a generous amount of vegetable oil in a deep pan or pot to 180°C (350°F). Transfer the churro dough to a piping bag fitted with a star nozzle.
⏱️ 5 min•🌡️ 180
- 5
Carefully pipe strips of dough directly into the hot oil, using scissors to cut them to desired lengths. Fry the churros until golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried churros from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 6
In a separate shallow dish, combine granulated sugar and cinnamon. Roll the warm churros in the sugar-cinnamon mixture until evenly coated. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Churros
For the Churro Dough
- 250 ml water
- 50 g granulated sugar
- 1/2 teaspoon salt
- 50 g butter
- 150 g all-purpose flour
- 2 eggs
For Frying and Coating
- as needed vegetable oil, for frying
- as needed granulated sugar, for coating
- as needed cinnamon, for coating
Instructions
- 1
In a saucepan, combine the water, 50 g of granulated sugar, salt, and butter. Heat the mixture over medium heat, stirring until the butter melts and the sugar dissolves. Bring the mixture to a boil. Once boiling, remove the saucepan from the heat.
⏱️ 5 min - 2
Add the all-purpose flour to the mixture all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return the pan to low heat and cook for 1 to 2 minutes, stirring constantly, to dry out the dough. Transfer the dough to a large bowl.
⏱️ 5 min - 3
Add the eggs to the dough, one at a time. Mix thoroughly after each egg until fully incorporated and the dough is smooth and glossy. An electric mixer with a paddle attachment can be used for this step.
⏱️ 5 min - 4
Heat a generous amount of vegetable oil in a deep pan or pot to 180°C (350°F). Transfer the churro dough to a piping bag fitted with a star nozzle.
⏱️ 5 min•🌡️ 180 - 5
Carefully pipe strips of dough directly into the hot oil, using scissors to cut them to desired lengths. Fry the churros until golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried churros from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 6
In a separate shallow dish, combine granulated sugar and cinnamon. Roll the warm churros in the sugar-cinnamon mixture until evenly coated. Serve immediately.
⏱️ 5 min