Churros
Crispy fried choux-style dough sticks rolled in cinnamon sugar and served hot. A classic Mexican street-food dessert that is crunchy on the outside and tender inside.
Ingredients
- 1 cup water
- 4 tbsp unsalted butter, cut into pieces
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon
Instructions
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1
Stir together 1/2 cup granulated sugar (for coating) and 1 tsp ground cinnamon in a wide shallow dish; set aside.
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2
In a medium saucepan, combine 1 cup water, 4 tbsp cut into pieces unsalted butter, 2 tsp granulated sugar, 1/2 tsp salt, and 1/2 tsp vanilla extract. Bring to a boil, stirring until butter melts.
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3
Remove from heat. Add 1 cup all-purpose flour all at once and stir vigorously until the dough forms a smooth ball. Cool 5 minutes.
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4
Beat in 2 large eggs one at a time until the dough is smooth and glossy. Transfer to a piping bag fitted with a large star tip.
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5
Heat 4 cups for frying vegetable oil in a deep pot to 375°F. Pipe 6-inch churros into the oil, cutting with shears. Fry in batches 3-4 minutes until deep golden.
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6
Drain briefly then roll immediately in cinnamon sugar. Serve hot.