Cinnamon Sugar Churros
Churros are fried choux pastry piped directly into hot oil, then coated in sugar and cinnamon while still warm. The secret is a stiff dough that holds its shape in the oil and a high-heat fry that makes the exterior rigid and crisp while leaving the center soft and airy.
Watch the oil temperature.
If the oil is too cool, the churros will drink it and turn soggy. Use a heavy pot to keep the heat stable throughout the frying process.
- Heavy-bottomed pot
- Thermometer
- Piping bag with a large star tip
- Slotted spoon
- Wire cooling rack
What goes in.
- 1 cupwater
- 2 tbspgranulated sugar
- 1/2 tspfine sea salt
- 2 tbspunsalted butter
- 1 cupall-purpose flour
- 1 qtneutral oil for frying
- 1/2 cupgranulated sugar mixed with 1 tbsp ground cinnamon
Cooking the flour
You must cook the flour and water mixture in the pan until it forms a smooth ball that pulls away from the sides. This ensures the steam pushes the dough up correctly during frying.
The method.
Heat the base
Bring water, butter, 2 tablespoons sugar, and salt to a boil in a saucepan. Once the butter is melted, remove from heat and stir in the flour all at once.
Form the dough
Return the pot to low heat. Stir vigorously for 2 minutes until the dough becomes a cohesive, smooth mass. Transfer to a bowl and let it cool for 5 minutes so it doesn't melt your piping bag.
Prepare the oil
Heat the oil in a deep pot to 360°F. If you go higher, they will burn before the middle cooks.
Pipe and fry
Fill your piping bag with the dough. Pipe 6-inch lengths directly into the oil, cutting the end with scissors. Fry 3 or 4 at a time until they are deep golden brown.
Coat
Remove with a slotted spoon and drain briefly on a rack. While still hot, roll them in the cinnamon-sugar mix until fully coated.
Other turns to take.
Dark Chocolate Dip
Melt high-quality bittersweet chocolate with a splash of warm cream until thick and glossy.
When it doesn't go to plan.
Use a star tip with deep grooves to ensure the dough cooks evenly and doesn't burst.
Do not crowd the pot, as the oil temperature will drop and the churros will turn greasy.
The churros are ready to roll in sugar as soon as the oil stops aggressively bubbling off the surface.
The ones that keep coming up.
Why did my churros explode?
This happens if there is too much air in the piping bag or if you leave large air gaps while filling it. Squeeze the air out of the bag before you start piping.
Can I store these for later?
They lose their crisp texture quickly. Eat them within 30 minutes of frying for the intended result.
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