Churros
Recipe
-
Prep Time: 10 min
- 1 cup water
- 7 tbsp unsalted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup sugar
- 1–2 tsp ground cinnamon
Fry Time: 30 min total
Yields: 16-18 churros
What you need
Churros
Coating
What to do
1. Put water, sugar, salt and butter in a medium saucepan. Over medium heat let that mixture come to a boil. Remove from heat, then dump flour into the saucepan. Stir vigorously until the dough pulls itself into a ball. Put the dough in a mixing bowl to cool for 5-10 minutes. (see note below)
2. Using a wooden spoon add eggs and vanilla and mix well. The mixture will look curdled at first but then will come together. It will be thick but pliable. Transfer the dough to a piping bag (ziplock bag also works) fitted with a star tip.
3.Using a dutch oven, heat about 2 inches of vegetable oil (oil should be about 350-375 degrees F) While the oil warming, cut about 16-18 strips of parchment paper (each strip can be about 6 inches long, 4 inches wide).
4. Pipe a 5 inch strip on each piece of parchment paper. Fry in batches, 2-3 churros at a time. Fry each side 2-3 minutes (see notes below about frying).
5. Drain the churros on a paper towel. In a shallow bowl, mix the cinnamon and sugar together. Then toss and coat the drained and cooled churros. Enjoy immediately with caramel and or chocolate sauce. Store at room temperature for up to 2 days. (see note below about reheating)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Using a wooden spoon add eggs and vanilla and mix well. The mixture will look curdled at first but then will come together. It will be thick but pliable. Transfer the dough to a piping bag (ziplock bag also works) fitted with a star tip.
3.Using a dutch oven, heat about 2 inches of vegetable oil (oil should be about 350-375 degrees F) While the oil warming, cut about 16-18 strips of parchment paper (each strip can be about 6 inches long, 4 inches wide).
4. Pipe a 5 inch strip on each piece of parchment paper. Fry in batches, 2-3 churros at a time. Fry each side 2-3 minutes (see notes below about frying).
5. Drain the churros on a paper towel. In a shallow bowl, mix the cinnamon and sugar together. Then toss and coat the drained and cooled churros. Enjoy immediately with caramel and or chocolate sauce. Store at room temperature for up to 2 days. (see note below about reheating)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- After dumping the flour into the saucepan of water, butter and sugar, be sure the heat is turned off and to mix the dough longer enough for it to come into a ball. At this point, the dough needs to cool. If the dough is hot when the eggs are added, they will scramble. Slightly warm dough is ok.
- When frying the churros, I drop the parchment paper in with the churro and then (using kitchen tongs) I remove it after the churro has fried for 2 minutes on one side.
- To reheat churros, place in an air fryer or conventional oven at 375 for about 10 minutes.
