Churros can be found in Portugal, Spain, Mexico, and even right here in the United States. These strips of eggy dough are piped through a star tip into hot oil until crisp and golden. They are then rolled in sugar (or, even better, cinnamon sugar) and enjoyed as hot as possible. They make an easy midnight snack or a glorious breakfast, especially when dipped in cafe con leche (coffee with milk) or thick chocolate drink.
| Servings | Prep Time |
| 2 dozen | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
Churros can be found in Portugal, Spain, Mexico, and even right here in the United States. These strips of eggy dough are piped through a star tip into hot oil until crisp and golden. They are then rolled in sugar (or, even better, cinnamon sugar) and enjoyed as hot as possible. They make an easy midnight snack or a glorious breakfast, especially when dipped in cafe con leche (coffee with milk) or thick chocolate drink.
|
Ingredients
Batter:
- 8 Tbsp butter
- 1 Tbsp sugar
- 1 cup water
- 1 cup all-purpose flour
- 3 large eggs
- vegetable oil , for frying
Sugar coating:
- 1/2 cup sugar
- 1 Tbsp ground cinnamon
Servings: dozen
Units:
Instructions
- Add an inch or two of oil to large saucepan or pot. Preheat the oil to 350F. Next, mix the sugar and cinnamon together on a plate.
- Bring the butter, sugar, and water to a boil. Add flour all at once…and stir with a wooden spoon until a smooth mass forms. This will take about a minute. Remove from heat and beat in the eggs, one at a time.
- Add the mixture to a pastry bag fitted with a large star tip. Pipe into the hot oil and cook until golden (8 minutes or so) turning once halfway through. Drain & coat in cinnamon sugar coating. Enjoy!