Introduction
Churros are a popular fried pastry originating from Spain, often enjoyed as a snack or dessert. They are made from simple choux pastry, fried until golden and crispy, then coated in cinnamon sugar. Traditionally served with thick hot chocolate for dipping, churros are perfect for any occasion and are loved for their combination of crisp exterior and soft, doughy center.
Ingredients
- 1 cup water
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
- Vegetable oil (for frying)
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 4 oz dark chocolate, chopped
- ½ cup heavy cream
- 1 tbsp sugar
- 1 tsp vanilla extract
Instructions
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Prepare the churro dough:
- In a medium saucepan, combine the water, sugar, salt, and butter over medium heat. Stir until the butter melts and the mixture comes to a boil. Remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until the dough comes together and forms a smooth ball. Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to remove excess moisture.
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Incorporate the egg and vanilla:
- Transfer the dough to a mixing bowl and let it cool slightly for 5 minutes. Add the egg and vanilla extract, then beat the mixture until smooth and well combined. The dough should be thick and sticky.
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Heat the oil for frying:
- In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Prepare a piping bag fitted with a large star tip for shaping the churros.
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Pipe and fry the churros:
- Fill the piping bag with the dough. Pipe 4-6 inch lengths of dough directly into the hot oil, using scissors to cut the dough as you pipe. Fry the churros in batches, avoiding overcrowding the pan. Fry each batch for 4-5 minutes, turning occasionally, until the churros are golden brown and crispy.
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Coat the churros:
- Remove the churros from the oil using a slotted spoon and drain on paper towels. While they are still warm, roll the churros in the cinnamon sugar mixture until fully coated.
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Make the chocolate dipping sauce (optional):
- In a small saucepan, heat the heavy cream and sugar over medium heat until just simmering. Remove from heat, add the chopped chocolate, and stir until melted and smooth. Stir in the vanilla extract. Serve warm alongside the churros.
Health Notes
- Churros are a fried pastry, so they are high in fat and sugar. While delicious, they should be enjoyed in moderation, particularly by those managing calorie or fat intake.
Serving Suggestions
- Serve churros warm, fresh out of the fryer, with a rich chocolate dipping sauce or your favorite dipping option, like dulce de leche or caramel. They are best eaten immediately for the crispiest texture.
Tips
- Fry at the right temperature: Maintain the oil at 350°F (175°C) for even cooking. If the oil is too hot, the churros will burn on the outside before cooking through; if too cold, they will absorb excess oil and become greasy.
- Prevent oil splatter: Dry the dough thoroughly when cooking in the pan to avoid splattering when frying.
- Perfect texture: Ensure the churros are fully cooked to achieve a crisp exterior and soft interior. Fry in batches to avoid overcrowding and ensure even frying.
