Mini Churros with Cinnamon Sugar
Equipment
Ingredients
Dough
water
250 ml
butter
60 g
granulated sugar
30 g
all-purpose flour
150 g
egg
2 piece
vanilla extract
5 ml
salt
2 g
Cinnamon Sugar Coating
granulated sugar
100 g
ground cinnamon
10 g
Frying
sunflower oil
500 ml
Instructions
Prepare the dough base
Combine water, butter, sugar, and salt in a saucepan over medium heat.
Add flour to form dough
Remove from heat and quickly stir in all-purpose flour until a smooth dough forms.
Incorporate eggs
Let dough cool slightly, then beat in eggs one at a time until smooth and glossy.
Prepare piping bag
Transfer dough to piping bag fitted with a star tip.
Heat oil for frying
Heat sunflower oil in a deep pan to 180°C for frying.
Pipe and fry churros
Pipe 8-10 cm strips directly into hot oil. Fry until golden brown on all sides.
Coat in cinnamon sugar
Mix sugar and cinnamon. Roll hot churros in mixture while still warm.
Serve immediately
Arrange on serving plate and enjoy while warm and crispy.
Original recipe
Storage
Best served immediately. Reheat in oven to restore crispiness
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