How to Make Churros
Piped dough is fried until golden, then coated with cinnamon sugar.
Ingredients
For the Churro Batter:
- - 3/4 cup all-purpose flour
- - 3/4 cup water
- - 6 tablespoons unsalted butter cut into pieces
- - 1 teaspoon granulated sugar
- - 1 teaspoon pure vanilla extract
- - 1/4 teaspoon salt
- - 2 to 3 large eggs room temperature
- - Vegetable or canola oil for frying
For the Cinnamon Sugar Coating:
- - 1/2 cup granulated sugar
- - 1 teaspoon ground cinnamon
Instructions
- Heat about 2 inches of frying oil to 375°F in a deep, heavy pan, leaving ample space above the oil.
- Bring the water, butter, vanilla, sugar and salt to a boil. Take the pan off the heat and beat in all the flour.
- Stir over the heat for 1–2 minutes until the dough gathers together. Transfer it to a mixing bowl and let it cool for 5 minutes.
- Beat the eggs into the dough individually, adding the next only after the previous egg is incorporated.
- Mix the coating sugar with cinnamon. Put the dough in a sturdy piping bag with the specified star tip.
- Pipe 6-inch strips carefully into the oil, cutting the ends with scissors. Fry in small batches for about 4 minutes on each side, checking that the centers cook through.
- Drain the churros briefly, toss them in the cinnamon mixture while warm, and serve.
Notes
Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.