Mini Churros
Crispy golden mini churros coated in sweet cinnamon sugar - the perfect bite-sized Spanish treat that's surprisingly easy to make at home.
Equipment
Ingredients
Dough
water
480 ml
unsalted butter
65 g
all-purpose flour
240 g
vanilla extract
5 ml
egg
1 piece
Coating
granulated sugar
200 g
ground cinnamon
10 g
For Frying
sunflower oil
500 ml
Instructions
Prepare dough base
Heat water and butter in a pot until butter melts completely.
Add flour
Remove from heat and quickly stir in flour until smooth dough forms.
Add vanilla and egg
Mix in vanilla extract, then beat in the egg until dough is smooth and glossy.
Heat oil
Heat oil in a deep pan or wok to 180°C for frying.
Pipe and fry churros
Pipe small strips of dough into hot oil using a piping bag or spoon, frying until golden brown.
Coat with cinnamon sugar
Mix sugar and cinnamon, then roll warm churros in the mixture to coat evenly.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness. Freeze uncooked dough portions for up to 1 month.
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