Easy Churros Recipe
Have you searched How to make easy Churros but you got daisy with all those longe recipes? So this is your last time doing so, our easy churros recipes will fullfil the purpose.
Churros are one of my FAVORITE desserts! Warm, fried, crispy dough with a light melt-in-your-mouth inside rolled in cinnamon sugar and served with a super easy chocolate dipping sauce.
Made with simple pantry ingredients and impossible to resist!
don’t think anyone can resist freshly made churros, still warm straight from the fryer. They’re just the ultimate sweet treat and so much fun to both make and eat, I mean, who can say no to hot cinnamon doughnuts with chocolate sauce?
Ingredients
- 1 cup water
- 1/4 cup unsalted butter diced into small pieces
- 2 tablespoons white granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg cold
- 1 teaspoon vanilla extract
- Vegetable oil for frying
Cinnamon Sugar:
- 1/2 cup white granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
Cinnamon Sugar:
in a shallow dish, whisk together sugar and cinnamon, and set aside.
Make the Batter:
Place water, unsalted butter, sugar, cinnamon, nutmeg, and salt into a large saucepan and bring to a boil over medium-high heat.
Next, reduce heat to medium-low and stir in the flour with a rubber spatula or wooden spoon. Stir constantly until the mixture comes together and is shiny and smooth, with no lumps (a few tiny lumps are ok).
Transfer the mixture to a large mixing bowl, and let it cool for 5 minutes.
Using a hand electric mixer, whisk in vanilla extract and the egg into the flour mixture until fully combined and smooth. The mixture may start to separate, keep mixing until its combined.
Transfer the mixture to a piping bag fitted with 1/2 inch star tip, WiltonM1 works great.
Fry the Churros:
Heat about 1 1/2-2 inches of vegetable oil in a large pot or deep cast-iron skillet over medium-high. The oil should reach 360 degrees Fahrenheit, use a candy thermometer to check the temperature.
Carefully pipe the mixture into the preheated oil, pressing about 6-inch lengths of churros and cutting the end with clean kitchen scissors. Do not overcrowd the pan.
Fry until golden brown, about 2 minutes per side.
Use a slotted spoon to transfer the fried churros to paper towels for about 2-3 minutes, after that toss them immediately into the cinnamon-sugar mixture.
Repeat with the remaining dough.
Serve warm with chocolate or caramel sauce for dipping.
