Mini Churros
Ingredients
Dough
water
120 ml
butter
60 g
all-purpose flour
120 g
granulated sugar
15 g
salt
2 g
egg
1 piece
Coating
granulated sugar
50 g
ground cinnamon
5 g
sunflower oil
500 ml
Instructions
Prepare the dough
Combine water, butter, sugar, and salt in a saucepan and bring to a boil.
Add flour
Remove from heat and add all the flour at once. Stir vigorously until a smooth ball forms.
Incorporate the egg
Let the dough cool slightly, then add the egg and mix until smooth and glossy.
Heat the oil
Heat the oil in a deep pot or wok to 180°C for frying.
Pipe and fry the churros
Pipe small strips of dough directly into the hot oil using a piping bag or spoon. Fry until golden.
Coat with cinnamon sugar
Drain churros on paper towels, then roll in a mixture of sugar and cinnamon while still warm.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness. Do not store coated churros for long periods.
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