Description
Delicious homemade churros coated in cinnamon sugar.
Ingredients
Scale
- ¼ cup butter (sliced)
- 2 tablespoons granulated sugar
- 1 cup water
- 1 dash salt
- 1 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 large eggs
- vegetable oil (for frying)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a small bowl, add the 1 teaspoon ground cinnamon and 1/2 cup granulated sugar. Stir until combined. You will use this for coating the churros. Set aside.
- In a medium saucepan, add the 1 cup water, ¼ cup butter, 2 tablespoons granulated sugar, and 1 dash salt. Bring to a boil over low/medium heat.
- Remove from the heat and add in the 1 cup all-purpose flour. Stir constantly, with a rubber spatula, until the mixture comes together and is smooth with no lumps.
- Place on low/medium heat again and continue stirring until it forms a ball of dough. The dough will be very sticky and compact.
- Transfer to a mixing bowl and using a hand mixer on medium speed, beat until the dough is just barely warm and begins to tear into small pieces.
- Add in the 2 large eggs, one egg at a time, and continue mixing on medium speed until smooth.
- Add the ¼ teaspoon ground cinnamon. Stir until combined.
- Transfer the mixture to a disposable piping bag fitted with a closed star piping tip. I used an Ateco #849 tip.
- In a large saucepan, cast iron skillet, or Dutch oven, add 2 inches of vegetable oil. Heat on medium heat until the oil reaches 370 degrees F. I suggest using a thermometer because it’s important to maintain the oil at that temperature during the frying of the churros.
- Carefully pipe the churro mixture in the preheated oil, making each churro about 2 inches long and cutting the end with clean scissors.
- Repeat this for 4-5 churros, depending on how big your pot is. It is important not to overcrowd the pot so that they cook evenly.
- Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
- Repeat the process with the remaining dough. Serve warm with chocolate ganache if desired.
Notes
- Using a thermometer will ensure the oil is at the right temperature for frying.
- Do not overcrowd the pot to ensure even cooking.
- Serve warm for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3 churros
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg