Churros
Classic Spanish fried dough pastries
Crispy golden churros with a soft, airy interior, rolled in sweet cinnamon sugar.
Equipment
Ingredients
Dough
all-purpose flour (sifted)
250 g
water (boiling)
250 ml
butter (cubed)
60 g
granulated sugar (dissolved)
15 g
salt
3 g
egg (room temperature)
2 piece
vanilla extract
5 ml
Coating
granulated sugar
100 g
ground cinnamon
5 g
Frying
sunflower oil
1000 ml
Instructions
Prepare the dough base
Combine water, butter, sugar and salt in a saucepan and bring to a boil.
Add flour to form dough
Remove from heat and add all the flour at once, stirring vigorously until a smooth ball forms.
Cool and add eggs
Let the dough cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.
Heat oil for frying
Heat oil in a deep pot to 180°C for frying.
Pipe and fry churros
Pipe strips of dough into hot oil using a piping bag with star tip and fry until golden brown.
Coat in cinnamon sugar
While still warm, roll churros in the cinnamon-sugar mixture to coat evenly.
Original recipe
Storage
Best enjoyed fresh, but can be reheated to restore crispiness
Notes
• Churros are best served immediately while hot and crispy
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