Churros Recipe
Servings: 8 people
Ingredients:
- 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, cold
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- Vegetable oil or canola oil, for frying
Instructions:
- Prepare the Dough:
- In a medium saucepan, combine water, milk, butter, sugar, and salt.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Remove from heat and immediately stir in the flour all at once with a wooden spoon.
- Return to the heat and stir constantly for another 2 minutes to release extra moisture and partially cook the flour. The dough should form a smooth ball and a thin film will develop on the bottom of the pan.
- Transfer the dough to a large mixing bowl. Use an electric mixer to beat on medium speed for 2 minutes to cool the mixture slightly.
- Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat until the dough is smooth and forms a thick ribbon when lifted.
- Heat the Oil:
- Pour vegetable oil into a pot to a depth of 2 inches.
- Heat the oil to 370°F, using a clip-on thermometer to monitor the temperature. Keep the oil between 350-370°F while frying.
- Pipe and Fry the Churros:
- Transfer the dough to a pastry bag fitted with a large open star tip (such as Wilton 1M).
- Pipe 6-inch lengths of dough into the hot oil, cutting each length with scissors.
- Fry the churros for about 1 1/2 minutes per side, or until golden brown. Flip with tongs and fry the other side for another 1 1/2 minutes.
- Fry in batches, about 5-6 churros at a time.
- Transfer fried churros to a paper towel-lined plate to drain excess oil.
- Coat the Churros:
- In a small bowl, combine the granulated sugar and cinnamon.
- Roll the warm churros in the cinnamon sugar mixture to coat evenly.
- Serve:
- Serve the churros warm and enjoy!