Churros
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Piped through a star tip, the dough comes out deeply ridged, which gives the oil more surface to work on and crisps the whole outside evenly.
Read more
The churros are rolled in cinnamon sugar straight from the fryer, sometimes with a quick sauce of dark chocolate melted with an equal amount of cream. After about ten minutes the oil seeps inward and the crunch fades fast.
Ingredients
Instructions
- 1
Combine 240ml water, 50g unsalted butter, and 1 tsp salt in a saucepan over medium heat.
Reduce to low heat once the butter is fully melted and the mixture comes to a boil.
- 2
Add 140g all-purpose flour all at once and stir rapidly with a wooden spoon until the dough forms a single ball that pulls cleanly from the pan base.
- 3
Transfer the dough to a bowl and cool for 5 minutes, then add 2 eggs one at a time and mix until smooth.
Fill a piping bag fitted with a star tip of 8 points or more.
- 4
Heat oil to 175°C and pipe 10-12cm lengths of churros directly into the oil.
Using scissors to cut them off is easier. Fry for 3-4 minutes until golden brown.
- 5
Remove the fried churros and drain on a paper towel.
Mix 80g sugar with 2 tsp cinnamon on a wide plate and roll the hot churros to coat evenly.
- 6
Serve with chocolate sauce if desired.
Melt dark chocolate and mix with an equal amount of heavy cream for a simple ganache dipping sauce.
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