Description
Churros are as delicious as easy to make! With this churros recipe you can enjoy them in 30 minutes!
Ingredients
For coating
Instructions
In a saucepan add the water, butter, and sugar. Bring to a boil, and reduce the heat.
Add the flour and stir constantly until fully combined.
Transfer the mixture into a mixing bowl. Let it cool for 2-3 minutes.
Add the vanilla and egg and start mixing with an electric mixer until smooth. The batter will separate at first, but keep mixing it will come together.
Now is time to pipe the churros. Using a piping bag or a cake decorating syringe with a star tip pipe out the churros on a parchment paper cutting the end with scissors. If you want you can pipe them directly in your heated oil but that can be a bit dangerous.
Heat up oil in a large pot over medium-high heat. Carefully transfer the churros in the oil. Let them cook for 1-2 minutes on each side or until golden. Remember not to crowd the pot while frying them.
Dry on a paper towel then roll in the cinnamon sugar mix.
Serve warm with your favorite toppings!
Equipment
Tips
- Place an extra piping bag on top of the one you're using. Sometimes the batter might clog the piping tip and your bag might burst from the pressure, so better be safe.
- Make sure the oil is hot enough before frying the churros. The oil should be between 375 and 390 degrees Fahrenheit. If the oil is not hot enough, the churros will absorb too much oil and will be soggy.
- Don't overcrowd the pan when frying the churros. This will lower the temperature of the oil and will make the churros soggy.
- Fry the churros for 2-3 minutes per side, or until golden brown. Don't overcook the churros, or they will become dry and hard.
- Drain the churros on paper towels immediately after frying. This will help to remove any excess oil.
- Serve the churros warm and roll them in cinnamon sugar. This is the traditional way to serve churros.
- The amount of water you use will affect the consistency of the dough. Too much water will make the dough too sticky, and too little water will make the dough too dry.
- The frying temperature is important to get right. If the oil is not hot enough, the churros will absorb too much oil and will be soggy. If the oil is too hot, the churros will burn on the outside and be undercooked on the inside.
User Reviews