Churro Recipe
These churros are a delightful treat! Crispy on the outside, soft on the inside, and perfect for any occasion!
Servings: 4 servings
Ingredients
- 1-2 cups vegetable oil for frying
- 1 cup water
- 1/2 cup unsalted butter cut into pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon ground cinnamon divided
Instructions
- In a medium saucepan, combine the water, unsalted butter, salt, and ground cinnamon. Bring to a rolling boil over medium heat, stirring occasionally.
- Once boiling, add the all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
- Remove from heat and allow to cool for a few minutes. Add the eggs one at a time, mixing well after each addition until smooth and glossy. Mix in the vanilla extract.
- Heat vegetable oil in a deep saucepan or fryer over medium-high heat until it reaches 360°F (182°C). Test readiness by dropping a small piece of dough into the oil.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe strips of dough into the hot oil, cutting to desired length with scissors. Fry in batches.
- Fry for 2-3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels.
- In a shallow bowl, combine sugar and remaining ground cinnamon. While churros are warm, roll in the cinnamon-sugar mixture until fully coated.
Equipment
- Large saucepan or deep fryer
- Mixing Bowl
- Whisk or spatula
- Piping bag with a star tip
- Slotted spoon
- Wire rack or paper towels
Notes
- For a festive twist, substitute pumpkin spice for cinnamon in the fall.
- Incorporate lemon zest for a refreshing flavor in spring.
- Freeze churro strips for quick frying later, no thawing needed!