Churros
The secret to a proper churro isn't the dough, but the pipe. You need a stiff star-tip nozzle to create the deep ridges; those ridges provide the texture that catches the sugar and creates the crunch.
Watch the temperature
If the oil is too cold, the dough absorbs the grease and goes soggy. Use a heavy pot to keep heat consistent.
- Heavy-bottomed pot or Dutch oven
- Piping bag with large star tip
- Thermometer
- Spider strainer
- Wire cooling rack
What goes in.
- 1 cupwater
- 2 tbspgranulated sugar
- 1/2 tspsalt
- 2 tbspneutral oil, plus more for frying
- 1 cupall-purpose flour
- 1/2 cupgranulated sugar mixed with 1 tsp cinnamon
Creating the ridges
The ridges are functional, not just aesthetic. They ensure even cooking and provide a massive surface area for the cinnamon sugar to cling to.
The method.
Heat the base
Combine water, 2 tbsp sugar, salt, and 2 tbsp oil in a pot over medium-high heat. Bring to a rolling boil.
Add the flour
Remove from heat. Dump in the flour all at once and stir vigorously with a wooden spoon until a ball of dough forms that pulls away from the sides of the pot.
Prepare the bag
Let the dough sit for 2 minutes so it isn't scorching hot. Transfer it into a sturdy piping bag fitted with a large star tip.
Fry
Heat 2 inches of oil to 375°F. Pipe 5-inch lengths of dough directly into the oil, using kitchen shears to snip the ends. Fry in small batches until deep golden brown, usually 3 to 4 minutes.
Coat
Lift the churros out with a spider strainer, let the excess oil drip off for a second, then immediately drop them into the cinnamon sugar bowl while they are still hot.
When it doesn't go to plan.
Test the oil temperature with a tiny bit of dough before committing the batch; if it doesn't bubble aggressively, wait.
Do not crowd the pot, or the oil temperature will drop and the churros will turn greasy.
Keep a damp cloth over your piping bag if you are working in batches to prevent the dough from forming a crust.
The ones that keep coming up.
Why did my churros explode?
Usually because of large air pockets trapped in the dough or piping bag. Push the dough down firmly into the bag to remove air before you start frying.
Can I store them?
Churros are best eaten within minutes of leaving the fryer. They do not hold their texture once cool.
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