Mini Churros
Mini Churros
Ingredients
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 egg
- as needed oil, for frying
- as needed cinnamon sugar, for coating
Instructions
- 1
In a medium pan, combine 1 cup of water, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 2 tablespoons of butter.
⏱️ 2 min
- 2
Bring the mixture in the pan to a rolling boil over medium-high heat.
⏱️ 3 min
- 3
Once boiling, remove the pan from the heat and immediately add 1 cup of all-purpose flour to the pan.
⏱️ 1 min
- 4
Stir the mixture vigorously with a wooden spoon or spatula until a cohesive dough forms and pulls away from the sides of the pan.
⏱️ 3 min
- 5
Transfer the freshly made dough into a bowl. Allow it to cool slightly for a few minutes.
⏱️ 3 min
- 6
Add 1 egg to the dough in the bowl.
⏱️ 1 min
- 7
Mix the egg into the dough very well, either with a spoon or an electric mixer, until fully combined and the dough is smooth and glossy.
⏱️ 5 min
- 8
Transfer the churro dough into a piping bag fitted with a large star tip. If you don't have a piping bag, you can use a sturdy plastic bag with a corner snipped off, though the star shape won't be as defined.
⏱️ 2 min
- 9
Heat oil for frying in a deep pot or Dutch oven to 170°C (340°F). Use a candy thermometer to monitor the temperature. Carefully pipe 2-3 inch long churros directly into the hot oil, cutting them with kitchen shears or a knife. Do not overcrowd the pot.
⏱️ 3 min•🌡️ 170
- 10
Fry the churros for 2-4 minutes per batch, turning occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 8 min•🌡️ 170
- 11
While the churros are still warm, transfer them to a shallow dish filled with cinnamon sugar. Toss gently to coat them generously on all sides.
⏱️ 2 min
- 12
Serve the mini churros immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Churros
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 egg
- as needed oil, for frying
- as needed cinnamon sugar, for coating
Instructions
- 1
In a medium pan, combine 1 cup of water, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 2 tablespoons of butter.
⏱️ 2 min - 2
Bring the mixture in the pan to a rolling boil over medium-high heat.
⏱️ 3 min - 3
Once boiling, remove the pan from the heat and immediately add 1 cup of all-purpose flour to the pan.
⏱️ 1 min - 4
Stir the mixture vigorously with a wooden spoon or spatula until a cohesive dough forms and pulls away from the sides of the pan.
⏱️ 3 min - 5
Transfer the freshly made dough into a bowl. Allow it to cool slightly for a few minutes.
⏱️ 3 min - 6
Add 1 egg to the dough in the bowl.
⏱️ 1 min - 7
Mix the egg into the dough very well, either with a spoon or an electric mixer, until fully combined and the dough is smooth and glossy.
⏱️ 5 min - 8
Transfer the churro dough into a piping bag fitted with a large star tip. If you don't have a piping bag, you can use a sturdy plastic bag with a corner snipped off, though the star shape won't be as defined.
⏱️ 2 min - 9
Heat oil for frying in a deep pot or Dutch oven to 170°C (340°F). Use a candy thermometer to monitor the temperature. Carefully pipe 2-3 inch long churros directly into the hot oil, cutting them with kitchen shears or a knife. Do not overcrowd the pot.
⏱️ 3 min•🌡️ 170 - 10
Fry the churros for 2-4 minutes per batch, turning occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 8 min•🌡️ 170 - 11
While the churros are still warm, transfer them to a shallow dish filled with cinnamon sugar. Toss gently to coat them generously on all sides.
⏱️ 2 min - 12
Serve the mini churros immediately and enjoy!
⏱️ 1 min