Churros
Crispy, sweet Spanish churros made at home. Fried until crunchy outside and soft inside, then coated in sugar and cinnamon.
Ingredients
Batter
- Cake flour100g
- Butter50 g
- Eggs2
- Milk3 tbsp
- Water3 tbsp
- Saltto taste
- Sugar1/2 tbsp
Frying & Coating
- Cooking oilas needed
- Sugaras needed
- Cinnamonas needed
Directions
- 1
In a saucepan, add water, milk, salt, butter, and sugar, and stir until the butter melts.
- 2
Once the butter has fully melted and the mixture begins to boil, remove it from the heat, then sift in the cake flour and mix.
- 3
Over low heat, cook the dough for 1–2 minutes until it comes together into a single mass. This cooking-out (gelatinization) step removes the raw flour smell.
- 4
Transfer the dough to a bowl, let it cool slightly, then add the eggs a little at a time while mixing on low speed. Adjust the amount of egg so the batter reaches a custard-like consistency.
- 5
Fit a piping bag with a star-shaped tip, fill it with the dough, and pipe 10 cm lengths onto parchment paper. If the dough doesn't break off easily, snip it with scissors.
- 6
Drop the dough into oil heated to 160°C along with the parchment paper. The parchment paper will detach on its own as it fries. Fry until golden on both sides.
- 7
Lightly shake off the excess oil from the fried churros and, while still hot, roll them in a mixture of sugar and cinnamon powder to coat evenly. Done!
Tips
Cook the dough over low heat until it forms a single ball to remove the raw flour smell. Add the eggs a little at a time rather than all at once, adjusting to a custard-like consistency.