Churros
Updated Nov. 25, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- Corn, grapeseed, canola or other neutral oil for frying
- ½cup plus 1 tablespoon sugar
- 1teaspoon cinnamon
- ½cup or 1 stick butter
- ¼teaspoon salt
- 1cup all-purpose flour
- 3eggs
Preparation
- Step 1
Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix ½ cup sugar and the cinnamon together on a large plate.
- Step 2
Combine remaining sugar, butter, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition.
- Step 3
Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each.
- Step 4
Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm.
Private Notes
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Comments
Mexican churros are delicious with the sugar and cinnamon. You'll have to try them. I had the Spanish churros in Madrid and was disappointed, being used to the Mexican recipe. The recipe above does say "A fast bite of Mexico." Do try them.
This recipe is very dense and eggy. I would experiment with the amount of eggs in this recipe (possibly separating so there's less whites), or find another recipe that uses baking powder instead of eggs (which aligns more with the churro recipes you would see from Spain).
that's because it is a pate a choux. they're virtually always the same batter
The batter recipe looks just like pâte à choux. I'd add that mixture needs to be stirred enough so that very thin layers of dough dry and come away from the edges of the saucepan, a bit more than 30 seconds.
@Lisa I accidentally copied another comment and meant to make a private note, not a new comment. No way to edit or remove that I can find? Sorry!
So good and VERY easy to make. Nice crisp out side and a great crunch. Goes perfectly with nutella. You don't have to be a pro chef,10/10 would recommend.
You absolutely should not drop these by the spoonful. One of the worst things I've ever made, didn't know fried dough could be this bad. Too dense and eggy. Use a star-tip or don't make it at all. Sad to lose a stick of butter to this.