Homemade Churros
Crispy golden churros made from choux pastry, fried until perfectly golden and rolled in cinnamon sugar - an authentic Spanish dessert best served with thick hot chocolate.
Equipment
Ingredients
Ingredients
all-purpose flour
110 g
unsalted butter
28 g
water
250 ml
salt
1 pinch
sugar
10 g
egg
1 piece
oil
500 ml
Instructions
Prepare the dough base
Place water, butter, sugar and a pinch of salt into a medium-size saucepan. Bring to the boil.
Add flour to form dough
Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).
Cool and add egg
Remove from the stove and let it cool a bit. Once it is not too hot, add the egg and work the egg into the dough. Try to do it as fast as possible. In the beginning, it might look like the churro dough doesn't wanna bind but take your time it will.
Heat the oil
Pour the oil into a large frying pan and heat it up.
Pipe the dough
Fill a piping bag fitted with a star piping tip with half of the dough (it is easier to handle).
Test oil temperature
Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.
Fry the churros
Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork. Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready.
Drain excess oil
Take them out and place them on a paper kitchen towel to get rid of the excess oil.
Coat with cinnamon sugar
When they are still warm, roll each of them in sugar mixed with ground cinnamon.
Serve
Serve warm with thick hot chocolate or chocolate pudding.
Storage
Best eaten fresh. Store in refrigerator if needed, reheat in oven to restore crispiness.
Notes
• Work the egg fast into the dough to prevent the egg from cooking
• Use smallest star piping tip for best shape and faster cooking
• Use large frying pan rather than deep pot to save oil
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