Ingredients
Scale
- For the Churros:
- Vegetable oil, canola oil, or corn oil (for frying)
- 1 cup water
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 ½ tablespoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 large egg, preferably at room temperature
- For the Topping:
- 1 cup granulated sugar
- 2 teaspoons cinnamon (optional but recommended for that classic churro flavor)
Instructions
Step 1: Heat the Oil
- Fill a large pan with about 2 inches of vegetable oil.
- Heat the oil over medium heat until it reaches 360°F-365°F. Use a kitchen thermometer to monitor the temperature accurately.
Step 2: Prepare the Dough
- In a separate saucepan, combine water, butter, sugar, and salt. Heat over medium heat, stirring frequently, until the butter melts and the mixture begins to boil.
- Reduce the heat to low and carefully stir in the vanilla extract.
- Add the all-purpose flour in one go, stirring vigorously. A thick dough will form and pull away from the sides of the pan, creating a ball.
- Remove the saucepan from heat and let the dough cool for about 4-5 minutes. This step prevents the egg from cooking when added.
Step 3: Incorporate the Egg
- Once the dough has cooled slightly, add the egg.
- Mix thoroughly using a wooden spoon or a sturdy spatula. The dough will be thick and may seem resistant at first, but keep mixing until it’s smooth and resembles the texture of thick mashed potatoes.
Step 4: Pipe the Churros
- Transfer the dough to a piping bag fitted with a large star tip (Wilton #8 works well).
- Ensure the bag is sturdy, as the dough is thick and requires firm pressure to pipe.
Step 5: Fry the Churros
- When the oil reaches the desired temperature, hold the piping bag over the oil and pipe a 3-4 inch line of dough directly into the oil. Use kitchen shears or a knife to cut the dough from the piping tip.
- Fry only 2-3 churros at a time to prevent overcrowding.
- Cook each churro for about 90 seconds on one side, then use tongs to flip and cook the other side for an additional 90 seconds. The churros should be golden brown and crispy.
- Remove the churros from the oil using a slotted spoon or tongs, and place them on a paper towel-lined plate to drain excess oil.
Step 6: Coat the Churros
- In a shallow bowl, mix the granulated sugar and cinnamon.
- Roll the warm churros in the mixture until evenly coated.
Step 7: Serve and Enjoy!
Serve your churros warm with your favorite dipping sauce, such as chocolate, caramel, or dulce de leche.
Notes
1. Oil Temperature Matters
- Maintaining the oil temperature between 360°F and 365°F is crucial. Too hot, and the churros will brown too quickly on the outside while remaining raw inside. Too cold, and they’ll absorb excess oil, becoming greasy.
2. Mixing the Dough
- The dough is thick, so use a sturdy spoon or spatula. If it feels too challenging, consider mixing in the egg in smaller portions.
3. Piping Bag Technique
- Use steady, even pressure when piping the dough into the oil. Keep the piping tip close to the oil’s surface to prevent splashing.
4. Frying in Batches
- Overcrowding the pan lowers the oil temperature and results in unevenly cooked churros. Fry in small batches and allow the oil to return to the correct temperature between batches.
5. Flavor Variations
- While cinnamon and sugar are the classic churro coating, you can get creative! Try rolling churros in powdered sugar or drizzling them with melted chocolate for a modern twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes