Do you know what is so fantastic about churros? Eating them while they’re hot. These taste pretty much identical to the churros cereal, except these are fresh out of hot oil. Trust me, it makes a difference. I didn’t even make a sauce to dip these cute little fried strips in. They were heavenly without a dipping sauce.. and they wouldn’t have made it to the finishing of the dipping sauce. I had to beat off the boys and myself to get these pictures. Thank goodness Wesley came home for lunch as I was finishing the frying. I was almost afraid he wouldn’t get any. I know, I’m bad.
Sometimes it’s good to bad though.
The outside of the churros are crunchy and covered with a cinnamon sugar. The inside of these churros is a light, fluffy dough. The inside dough is just a touch sweet. So, when you roll the cinnamon sugar coating all over that crispy piece of dough it’s not overwhelming.
I used the wilton tip 6B for my churros. All the grooves that this tip put into the churros really picked up and held the cinnamon and sugar. I think any tip that has some indents in it will do the job. I’m not even sure what the traditional tip is that you would use.
- 1 cup water
- 2 T. granulated sugar
- 2 T. vegetable oil
- ½ tsp. salt
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp. cinnamon
- 2 cups vegetable oil, to fry with
- In a medium saucepan, add in your vegetable oil. Let it get up to 375 degrees over medium heat using a thermometer. I didn't want to waste all my oil on a huge pan of frying oil, so I just used two cups in a small saucepan and fried 2 to 3 churros at a time.
- Cover a large plate with paper towels so the grease can drain off the churros after they're fried.
- Stir together the cinnamon and sugar in a shallow bowl that will fit your churros.
- In another medium saucepan, add in the water, 2 T. vegetable oil, sugar, and salt. Let it come to a boil over medium heat.
- Once it comes to a boil, remove from heat and whisk in the flour. Once a ball of dough forms, let it cool for a minute or two.
- Using a canvas pastry bag or any heavy duty one fitted with a large tip, place the dough in the bag. The dough will still be warm so be careful not to burn yourself piping it out. Also, make sure you have a good sturdy bag otherwise the dough will burst out of it.
- Pipe 2-4 inch dough strips over top of the saucepan with the hot oil. Using a butter knife, cut the ends off so it can drop into the oil.
- Let the dough fry for about 2 minutes until it becomes golden brown.
- Scoop the churros out and plate them on the paper towel lined plate for a minute.
- Roll the hot churros into the cinnamon and sugar mixture.
- These are the best hot, so eat up!