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This is what usually happens to me when I travel abroad with friends or family. We get there and we start exploring the city. However, our agenda is usually tight because we want to see as many places as possible so I quickly become hungry! If you need to know one thing about me, is that when I become hungry, I actually become hangry. I don’t know how others can go hours without snacks, but that’s not me! I love the street vendors and all that mouth-watering, inviting food.

Therefore, today’s article is dedicated to the scrumptious churros. Churro is basically fried-dough pastry. They originate from Spain and Portugal, but are winning people’s hearts and taste buds all around the globe. You can easily find them in the USA, France, Colombia… Churros are mostly sold by street vendors but can also be found in restaurants and cafés.

You can have them with coffee for breakfast or as a dessert anytime of the day – dipped in hot chocolate or any other flavor. I personally like them dipped in hot chocolate. Yum!

 

Useful tips you should know about churros

Portion of Churros

  • Always heat the oil to proper temperature (around 375 degrees F). You can use candy thermometer to be safe. You don’t want to have burnt churros on the outside but undercooked on the inside.
  • There is no exact amount of time for cooking churros, so be on the lookout. You are going for golden brown color. If the temperature is right, you will get churros crispy on the outside and tender on the inside.
  • To get more defined edges, just like classic churros, use closed star piping tip.
  • When you add the egg, stir very quickly in order not to get scrambled egg in your batter.
  • After frying, drain the churros on paper towel before you add them to the cinnamon sugar mixture which you can prepare ahead. Don’t drain too long because you want the sugar to stick to them.

 

Ingredients

  • 1 cup (250ml) water
  • ¼ cup (56g) unsalted butter
  • 1tbsp (13g) granulated sugar
  • ¼ tsp salt
  • 1 cup (140g) all-purpose flour
  • 1 large egg
  • ½ tsp vanilla extract
  • Oil for frying

 

For coating:

  • ½ cup (100g) granulated sugar
  • ¾ tsp ground cinnamon

 

How to make churros

Known as a crowd pleaser, churros are so easy to make, you will want to make them from scratch. You only need few simple ingredients – flour, water, salt, and sugar. They are best served freshly made. I bet people who don’t like churros have tried day-old churros.

The first step is to heat about 2 inches of oil in a large pot. The temperature should be about 375 degrees F. While the oil is heating, prepare the batter for the churros.

Add the water, butter, sugar, and salt into a large saucepan and bring them to a boil over medium heat. When the ingredients are mixed together, reduce the heat and add the flour. Stir constantly with a spatula until the mixture is smooth.

When your mixture is smooth you can add the egg. You must stir quickly or use an electric mixer because the heat can scramble the egg. The egg will make the batter nice and smooth. Now, you are ready to fill the batter in a piping bag.

When you make churros, the best size for a piping bag is 16 inches. Fit a round star tip, around half an inch big, and start piping. You can pipe the churros on a baking paper sheet or directly in the hot oil. If you do the latter, make sure you use clean scissors to cut the churros.

The usual length of the churros is around 6 inches but you can decide whatever works for you. Fry them until golden brown. My tip would be to put only 5-6 in the oil so they don’t stick to each other. Usually it takes around 2 minutes on each side.

After frying, drain them on a paper towel and then coat them in a cinnamon sugar mixture. When you have them all coated, the options are endless. You can decide what kind of dipping sauce you want. You can make hot chocolate, dulce de leche, white chocolate, or whatever comes to mind. Just make sure you eat them warm and don’t forget to send me an invitation. Bon appétit!

Churro Recipe

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