Churros
Golden, crispy churros coated in cinnamon sugar, perfect for summer gatherings or a sweet treat.
Ingredients
For the churros
- 1 cup water
- 2.5 tbsp granulated sugar For the dough
- 0.5 tsp salt
- 2 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 large egg
- 0.5 tsp vanilla extract
- 0.5 cup granulated sugar For coating
- 1 tsp ground cinnamon
Optional for dipping
- 0.5 cup melted chocolate or caramel sauce
Instructions
Preparation
- In a medium saucepan, combine water, sugar, salt, and butter. Bring to a gentle boil over medium heat.
- Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides (about 1–2 minutes).
- Let the dough rest for 5 minutes, then mix in the egg and vanilla until smooth and glossy.
- Transfer the dough to a piping bag fitted with a star tip.
- In a deep pan, heat about 2 inches of vegetable oil to 350°F (175°C).
Frying
- Pipe 5–6-inch strips of dough directly into the hot oil, cutting each with scissors. Fry 2–3 at a time for 2–3 minutes per side, until golden brown.
- Remove churros with a slotted spoon, drain on paper towels, then roll in the cinnamon-sugar mix while still warm.
- Enjoy immediately with melted chocolate or caramel dipping sauce.
Notes
Best enjoyed fresh, but you can store cooled churros in an airtight container for up to 2 days. Reheat in an oven at 350°F for 5 minutes. Keep the oil at a steady 350°F for even frying; too hot will burn them quickly. Pipe dough onto parchment and freeze; fry straight from frozen when ready. Pair with vanilla ice cream or drizzle with honey for a summer twist.