Why stand in line at your local food booth? There’s nothing more satisfying than fresh homemade churros–my daughter’s favorite treats! Golden brown and crispy on the outside with a soft and tender inside, they are always a crowd favorite in my familia.
Level: | Intermediate |
Total: | 1 hr 15 min |
Active: | 1 hr |
Yield: | about 32 churros |
Ingredients
- 6 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
Instructions
- For the churros: In a large, heavy-bottomed saucepan, bring 1 cup water to a boil over medium-high heat. Add the butter, sugar and salt to the water and stir until the butter is melted, the sugar is dissolved and the mixture is returned to a rolling boil. Meanwhile, whisk together the flour and cinnamon in a medium bowl until combined.
- Turn off the heat. Using a heatsafe rubber spatula or wooden spoon, stir in the flour mixture until it’s evenly saturated and coming together in a smooth ball. Transfer the mixture to a large bowl and let rest for 5 minutes.
- Use the spatula to break up the dough into small pieces in the bowl and add the eggs and vanilla. Using a hand mixer on medium speed, work your way around the bowl incorporating the chunks of dough, egg and vanilla. The mixture will be lumpy at first. After 5 minutes of mixing, it should be evenly hydrated and smooth.
- Transfer the mixture to a large pastry bag fitted with a 1/2-inch star tip. Note: A quart container or large cup is very useful to have standing by, since you will be picking up and putting down your pastry bag quite a bit.
- For the coating: In a baking dish or large bowl, add the sugar, cinnamon and salt. This will be used to coat the churros, so make sure the vessel is large enough that a churro can lay flat in the sugar mixture.
- To a large heavy-bottomed pot, add 1 1/2 to 2 inches of vegetable oil. Set over medium-high heat until a deep-frying thermometer registers 350 degrees F.
- Reduce the heat to medium and using your pastry bag, pipe four 5-inch-long churros directly into the oil. Use kitchen shears or a paring knife to cut off the dough from the piping bag so that it will fall into the hot oil. (The churros should not feel crowded; the number you can cook at a time will vary depending on your pot size.) Cook until the outsides are dark golden brown and the insides are cooked through, 3 to 5 minutes on each side. The churros should be a dark golden color before you flip them. Periodically check your thermometer and increase or decrease the heat as needed to keep your oil at 350 degrees F.
- When the churros are dark golden on both sides, lift them out with tongs and place on a rack to cool slightly and drain excess oil. While they are still warm, toss them in the cinnamon-sugar mixture so they have a nice even coating. Repeat with the remaining dough. Serve warm or at room temperature.
Nutrition Facts
Serving Size | 1 of 32 servings |
Calories | 67 |
Total Fat | 4 g |
Saturated Fat | 2 g |
Carbohydrates | 7 g |
Dietary Fiber | 0 g |
Sugar | 4 g |
Protein | 1 g |
Cholesterol | 17 mg |
Sodium | 35 mg |
Reviews
Easy and super delicious. My family loved them!
Everything Maricela makes /does is magic.