Churros Recipe
The exact origin of churros is debated. Some say Spanish shepherds invented them as a substitute for fresh bread, while others suggest they originated from Chinese pastries brought to Europe by Portuguese sailors. Regardless of their origin, churros have become a beloved treat in many cultures, often associated with street food and festivals.
Equipment
- Medium saucepan
- Mixing bowl
- Wooden spoon
- Large frying pan or deep fryer
- Slotted spoon
- Paper towels
- Piping bag with a star-shaped nozzle
Ingredients
- 1 cup water
- 2 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts vegetable oil for frying
- 1/2 cup sugar, or to taste
- 1 teaspoon ground cinnamon
Instructions
- Prepare the DoughIn a medium saucepan, combine 1 cup of water, 2 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring to a boil over medium heat.
- Once boiling, remove from heat and stir in 1 cup of all-purpose flour until the mixture forms a ball. Let the dough rest for a few minutes.
- Heat the OilIn a large frying pan or deep fryer, heat 2 quarts of vegetable oil to 375°F (190°C).
- Shape the ChurrosTransfer the dough to a piping bag fitted with a star-shaped nozzle.
- Carefully pipe 4-6 inch strips of dough into the hot oil. Use scissors or a knife to cut the dough from the piping bag.
- Fry the ChurrosFry the churros until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Coat with Sugar and CinnamonIn a mixing bowl, combine 1/2 cup of sugar and 1 teaspoon of ground cinnamon. Roll the warm churros in the sugar-cinnamon mixture until evenly coated.
- Serve and EnjoyServe the churros warm with your favorite dipping sauce, such as hot chocolate, caramel, or dulce de leche.