A churro is a long, skinny donut from Spanish, Mexican and Portuguese cuisines. I love them for their crispy, crunchy texture on the outside and chewy, dense texture on the inside. They are typically covered in cinnamon-sugar, but this version gets a coating of strawberry sugar so that they’re pink and fruity.
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 55 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 quarts neutral oil
- 2/3 cup (147 grams) granulated sugar
- One 1-ounce/28-gram bag freeze-dried sliced strawberries
- 1 vanilla bean, split and seeded (bean reserved)
- 3 tablespoons fine hot pink sanding sugar
- 2 tablespoons (29 grams) unsalted butter, at room temperature
- 2 tablespoons (30 grams) unrefined coconut oil, at room temperature
- 1/2 teaspoon kosher salt
- 1 cup (142 grams) all-purpose flour
- 1 large egg, at room temperature
Instructions
- Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
- In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
- In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
- Add the dough to a pastry bag fitted with a large closed-star tip.
- Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 2151 |
| Total Fat | 225 g |
| Saturated Fat | 21 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 128 mg |
| Serving Size | 1 of 8 servings |
| Calories | 2151 |
| Total Fat | 225 g |
| Saturated Fat | 21 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 128 mg |
Reviews
This recipe used as a churro base was easy and fantastic! We substituted the strawberry sugar with cinnamon sugar and orange zest and then rolled the fried churros in cinnamon sugar. So delicious and we will be trying these again with the strawberries. Thank you Molly!
A fun take an old classic