Don’t forget to go through the baking tips first, CHECK IT NOW!
You put a plate of churros..and there could be 50 of them, and they will disappear in minutes. They are such a light, crunchy and doughy dessert..and oh that cinnamon sugar coating. We enjoy having them when they’re still a little warm.
Prep time: 15 mins – Cook time: 20 mins – Total time: 35 mins
Ingredients:
- 1 cup water
- 1/4 cup unsalted butter, cubed
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup flour
- 1 egg
- 1/2 tsp vanilla extract
For coating
- 1/2 cup sugar
- 3 tsp ground cinnamon
Equipment:
| Large saucepan |
| Large bowl |
| Electric mixer |
| Piping bag with a rounded star tip |
| Big sieve |
| Scissor |
How to…..
Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
Add flour reduce heat to medium-low and cook and stir constantly until mixture comes together and is smooth (a few lumps in it are fine).
Transfer mixture to a large mixing bowl, let it cool for a few minutes.
Add the vanilla and egg to flour mixture then blend immediately with an electric mixer until the mixture is smooth (it will separate at first but keep mixing it will come together).
Transfer to a piping bag fitted with a rounded star tip.
Pipe the mixture into preheated oil. You can use a scissor to cut each churros as you’re piping it onto the oil. Each churro should be about 3-4 inches.
Let them fry until golden brown. Transfer to a big sieve over a plate to dry briefly.
For the coating, mix the sugar and cinnamon. Roll the warm churros in them.