| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup water
- 1 stick (8 tablespoons) unsalted butter
- 4 tablespoons sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- Zest of 1 navel orange
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the water, butter, 2 tablespoons of the sugar, cardamom, salt and orange zest in a medium saucepan over medium heat. Bring to a simmer and cook until the butter melts, 2 minutes. Add the flour and whisk until the lumps are gone and the dough forms a ball. Turn the heat to low and cook, stirring with a wooden spoon, for 1 minute.
- Whisk the vanilla and eggs in a small bowl until combined. Stir the egg mixture into the flour mixture in 3 additions, making sure each addition is fully incorporated before adding the next.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch-long churros onto the prepared baking sheet, spaced 2 inches apart (see Cook’s Note). Bake until golden brown, 22 to 25 minutes. Turn off the oven and leave the churros for another 10 minutes.
- Combine the cinnamon and remaining 2 tablespoons sugar in a large plastic bag and shake to mix. Add the still-warm churros to the bag and shake gently to coat. Remove the churros and shake off any excess sugar. Best if served warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 220 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 100 mg |
| Sodium | 89 mg |
Reviews
Tried this recipe… but I believe that there may be a mistake because my dough ended up really runny and I had to add more flour to thicken it. Other than that, these had a very good flavor 🙂