Churros
Servings: 6
Equipment
- 1 large pot for frying
- 1 mixer with paddle attachment
- 1 pastry bag fitted with star tip for piping churros
Ingredients
- 6 cups oil, canola or vegetable for frying
- 1 cup water
- 1 stick butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup sugar for coating
- 1/4 tsp ground cinnamon for coating
Instructions
- Using a large saucepan, bring the water, butter and salt to a boil.
- Lower the heat and add the flour all at once.
- Using a wooden spoon, stir the flour vigorously until you can see a “skin” form on the bottom of the pan. This will happen quickly so keep an eye out for it.
- Remove from heat. Place the mixture into your mixer fitted with the paddle attachment.
- Mix the mixture on low speed for a few minutes so that the heat (the steam) can escape a little before adding eggs.
- Add eggs one at a time and mix until you have a smooth dough.
- Place mixture into a pastry bag fitted with a large star tip.
- On a cookie sheet lined with parchment, pipe out 4” strips. Freeze the strips while you heat your oil.
- Heat the oil in a deep pan. Using a thermometer, keep the temperature of the oil around 375℉.
- When the oil is hot, take about 3-4 strips and fry until golden brown, turning once. This should take about 2 minutes per side.
- Remove from pan and place onto a paper towel to remove excess oil.
- For the coating, mix the sugar and cinnamon together and place into a shallow pan. Place your fried churros into the pan and coat carefully with the mixture.
- Repeat the process until all churros are fried and coated.