Churros
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 20-24 1x
Ingredients
Scale
- 1 cup water
- 5 tablespoons butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups oil for frying (corn, peanut, canola, light olive)
- For coating, mix together in a shallow dish:
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Combine water, butter, sugar and salt in a medium pot and bring to boil over medium heat.
- Turn off heat and add flour all at once. Stir briskly until a ball forms.
- Turn into a large bowl or mixing bowl. Let cool 5 minutes.
- Beat eggs with vanilla in a small bowl.
- Mix in half the eggs either with a wooden spoon or electric mixer on medium speed until combined. Mix in remaining egg until smooth.
- Heat 2-3 inches of oil to 350ºF.
- Set up a piping bag with a 1/2 inch star tip (I used a Wilton 4B) and fill with half the dough or fill a churrera fitted with a star tip.
- Squeeze 3-4 inch lengths of dough into hot oil. Use your non-dominant hand to squeeze and your dominant hand to cut lengths off with scissors or a knife.
- Fry 4 churros at a time for 2-3 minutes on each side. Turn them with a slotted spoon.
- When golden brown, remove to paper-lined tray to drain.
- While still warm, gently coat with sugar/cinnamon mixture.
- Serve hot.
Notes
Dough may be made a day before and stored in an airtight container overnight. Fried and sugared churros may be kept warm in a low oven for up to an hour. Arrange on a rack over a baking sheet in a 200-250ºF oven.
Nutrition info is estimated
Nutrition
- Serving Size: 1
- Calories: 163
Find it online: https://hilahcooking.com/churros/