Churros

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.

Churros

Author: Miranda Couse

4 from 3 votes

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Prep Time 15 mins

Cook Time 3 mins

Total Time 18 mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 14 churros

Calories 90 kcal

Ingredients

  

1x2x3x

Churros

• 1 cup water
• 2 T. granulated sugar
• 2 T. vegetable oil
• ½ tsp. salt
• 1 cup all-purpose flour

Cinnamon Sugar

• ½ cup granulated sugar
• 2 tsp. ground cinnamon
• 2 cups vegetable oil to fry with

Instructions

• 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!

Notes

The recipe was adapted from Just a taste.

Nutrition

Calories: 90kcalCarbohydrates: 14gFat: 3gSaturated Fat: 2gSodium: 69mgPotassium: 12mgSugar: 7gCalcium: 8mgIron: 0.5mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Keyword Churros, fried churros

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Enjoy!