Ingredients:
- 1 cup (250 ml) water
- 2 ½ tablespoons (35 g) granulated sugar
- ½ teaspoon salt
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (125 g) all-purpose flour
- 1 teaspoon ground cinnamon (for coating)
- ½ cup (100 g) granulated sugar (for coating)
- Vegetable oil, for frying
Instructions:
Prepare the Cinnamon-Sugar Coating:
In a shallow dish or plate, combine ½ cup (100 g) granulated sugar and 1 teaspoon ground cinnamon. Stir the mixture well until the cinnamon is fully incorporated into the sugar, ensuring an even distribution. Set this mixture aside; it will be used to coat the churros once they’re fried.
Make the Dough:
In a medium-sized saucepan, pour in 1 cup (250 ml) of water. Add 2 ½ tablespoons (35 g) granulated sugar, ½ teaspoon salt, and 2 tablespoons (30 ml) vegetable oil. Stir the mixture gently to combine the ingredients.
Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, ensuring that the sugar dissolves completely and the oil is well incorporated.
Once boiling, remove the saucepan from the heat source. Immediately add 1 cup (125 g) of all-purpose flour to the hot liquid.
Using a sturdy wooden spoon or silicone spatula, stir the mixture vigorously. The flour will absorb the liquid quickly, forming a thick dough. Continue stirring until the dough comes together in a smooth, cohesive ball, pulling away from the sides of the saucepan. This process ensures that the flour is fully hydrated and the dough is free from lumps.
Prepare for Frying:
Select a heavy-bottomed pot or deep skillet suitable for frying. Pour in enough vegetable oil to reach a depth of about 1 ½ inches (approximately 4 cm). This depth allows the churros to float and cook evenly without touching the bottom of the pot.
Attach a deep-fry thermometer to the side of the pot to monitor the oil temperature accurately. Warm the oil over medium-high heat, monitoring the temperature with a thermometer until it reaches 375°F (190°C). Maintaining this temperature is crucial; if the oil is too hot, the churros may brown too quickly on the outside while remaining undercooked inside. If too cool, they can become greasy and absorb excess oil.
Pipe the Churros:
While the oil is heating, prepare a piping bag fitted with a large star-shaped nozzle. The star tip is traditional for churros, as it creates the characteristic ridged surface that increases the surface area, resulting in a crispier texture.
Spoon the warm dough into the prepared piping bag, pressing it down to eliminate any air pockets. Ensure the bag is not overfilled to allow for easy handling.
Once the oil has reached the desired temperature, hold the piping bag over the pot. Carefully pipe the dough directly into the hot oil, creating strips approximately 4 inches (10 cm) in length. Use a pair of kitchen scissors or a knife to cut the dough at the nozzle, allowing it to drop gently into the oil. Take care not to overcrowd the pot; frying too many churros at once can lower the oil temperature, leading to uneven cooking.
Fry the Churros:
Fry the churros for about 2 to 3 minutes per side, turning them occasionally to ensure even browning. They should achieve a golden-brown color and a crisp exterior. The exact frying time may vary depending on the size of the churros and the consistency of the oil temperature.
Once cooked, use a slotted spoon or tongs to remove the churros from the oil, allowing any excess oil to drain back into the pot. Place the fried churros on a plate lined with paper towels to absorb any remaining oil.
Coat the Churros:
As soon as the churros are hot from the fryer, coat them generously in the cinnamon-sugar mixture while they’re still warm.
Serve Immediately:
Churros are best enjoyed fresh and warm. Serve them immediately after coating. They can be enjoyed on their own or complemented with a selection of dipping sauces for extra indulgence. Traditional accompaniments include thick hot chocolate, dulce de leche, or a simple vanilla sauce. The contrast between the warm, crispy churro and the rich, velvety sauce enhances the overall tasting experience.
Additional Tips:
Storage: While churros are best enjoyed fresh, if you have leftovers, store them in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes to restore some of their crispiness. Avoid microwaving, as it can make them soggy.
Flavor Variations: For a different flavor profile, consider adding a teaspoon of vanilla extract or a hint of citrus zest (such as lemon or orange) to the dough during preparation. These additions can impart a subtle yet delightful aroma to the churros.
Safety Precautions: When frying, always exercise caution. Hot oil can be dangerous. Use a deep pot to prevent oil from splattering, and never leave it unattended. It’s advisable to have a kitchen fire extinguisher nearby and to know how to handle oil fires—never use water to extinguish them.
Equipment: If you don’t have a piping bag, you can use a sturdy plastic bag with one corner snipped off. However, the traditional ridged appearance of churros comes from using a star-shaped nozzle. Investing in a proper piping bag and tips can enhance both the aesthetics and texture of your homemade churros.