Churros
These Churros are a cinnamon sugar-coated fried snack that is crunchy on the outside and has a chewy interior. Try them dunked in chocolate sauce or caramel! For more delicious desserts, try these Peanut Brittle Grahams.
Servings 15 6-inch churros
Baking Temp 350°F
Equipment
- Small bowl
- Medium-size saucepan
- Medium size mixing bowl
- Skillet
Ingredients
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 cup flour
- 1 egg
- 1 teaspoon vanilla
- Oil for frying
- Chocolate or caramel syrup, for dipping, optional
Instructions
For the Churros
- In a small bowl, combine ½ cup of sugar and cinnamon; set aside.
- Add the water, butter, sugar and salt to a medium-sized saucepan and bring to a boil.
- Reduce the heat to low, add the flour and stir until it’s well-combined.
- Spoon the mixture into a mixing bowl and let cool for 5-10 minutes.
- While it’s cooling, fill a skillet with 1-2 inches of oil. Turn the burner to medium heat (it’ll take awhile for it to reach 350°F).
- Add the egg and vanilla to the churro batter and mix with an electric mixer until combined.
- Scoop into a pastry bag with a star tip.
- Once the oil is at 350°F, it’s time to fry the churros.
- Squeeze some of the churro batter into the oil and cut with a scissors.
- Fry a few at a time for a couple minutes on each side, or until golden brown. (If you find that they’re cooking too quickly and are cooked on the outside but not the inside, turn the heat down)
- Remove from the oil (letting the excess oil drip off) and roll them in the cinnamon sugar mixture.
- Serve warm with chocolate and/or caramel sauce, if desired.