Churros
Churros are fried dough sticks made from a simple paste of water, flour, salt, and sometimes a touch of sugar. The dough is piped through a star-shaped tip, which creates ridges along the length - these ridges increase the surface area exposed to hot oil, producing maximum crunch across every inch while the interior stays soft and pillowy. Straight from the fryer, they are rolled in cinnamon sugar, which clings to the warm, oily surface and creates a sweet, spiced crust. The traditional pairing is thick Spanish hot chocolate - closer to a warm ganache than a drink - into which the churros are dipped. The bitterness of the chocolate and the sweetness of the cinnamon sugar play off each other, and the contrast between the crisp dough and the dense liquid makes each dip satisfying. Churros wait for no one: they are at their best within ten minutes of frying, after which the crispness fades as residual oil migrates inward.
Adjust Servings
Instructions
- 1
Bring water, butter, and salt to a boil.
- 2
Reduce heat and stir in flour until a smooth dough forms.
- 3
Cool slightly, then mix in eggs one at a time until glossy.
- 4
Pipe dough through a star tip into hot oil and fry until golden.
- 5
Drain well and coat in cinnamon sugar.
- 6
Serve warm with chocolate sauce if desired.
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