I tasted this Mexican dessert for the first time when we went for snowtubing in Poconos mountains. It was a very cold day and and after playing in snow for hours, it felt like freezing. So we went to the snack bar to get something to warm up. A friend suggested to try these warm crispy churros coated with cinnamon and sugar. They were so delicious that we couldn’t stop ordering more. While munching those, I knew that, I am going to make this at home.
Now this is one of the most demanded snack by our kids.. So I should share it here of course. Even if it is a fried dough recipe, it is worth trying at home for it is a very easy one and are very delicious.
Churros are made by frying the dough in hot oil and hot churros are rolled in a mix of powdered cinnamon and sugar. Making the dough is very easy and just need to fry it in the oil. They are very crispy on outside with a soft and tender inside and are served warm. The dough is filled in a piping bag and piped using an open star tip to make these shaped churros. Instead, you can use a zip lock bag to fill the dough and cut the tip to make a hole and pipe through it. If you are in a mood to be indulgent, pair it with caramel sauce or chocolate ganache. If you want to make a homemade caramel sauce, check this bread pudding recipe.
Do try these yummy churros. If you try it, let me know your comments. I would like to hear from you.
Recipe adapted from here
- All purpose flour 1 cup (140 gm.)
- Granulated sugar 1 tsp.
- Cold eggs 3
- Butter 8 tbsp.
- Salt 1/4 tsp. (Omit this if you are using salted butter)
- Milk 1/2 cup (125 ml.)
- Water 1/2 cup (125 ml.)
- Vanilla extract 1/2 tsp.
- Oil for frying
- Cinnamon 1 tsp.
- Granulated sugar 1/4 cup
- Whisk together granulated sugar and powdered cinnamon in a plate. Set it aside.
- Combine water, milk, butter, sugar and salt in a sauce pan and cook it on medium heat until everything is well combined and comes to a boil.
- Add flour and mix vigorously until it is combined well and stir constantly for about 1 to 2 minutes until dough forms a smooth ball, and leaves the bottom of the pan. Switch off flame.
- Transfer the dough in to mixing bowl and beat well with a hand mixer for a few minutes to slightly cool the dough mixture. Now add eggs one at a time and finally vanilla extract if adding and beat until well combined and a smooth dough is formed.
- Transfer the dough in to a piping bag fitted with large open star tip (wilton 1M).
- Heat oil in a frying pan. When oil is hot enough, pipe dough, about 6″ length directly in to oil. You can use a clean scissors to cut the dough strip in to oil.(Check Tips section for details). Fry about 2 minutes on each side until it is golden brown. Fry churros in batches without overcrowding them. Adjust the flame in between to avoid oil getting over hot. If that happens churros get browned too fast while inside is not well cooked.
- Transfer the fried churros to a paper towel to drain the excess oil and roll in the mixture of cinnamon and sugar.
- To make the piping process easier, if you are a right handed person, hold the dough bag in your left hand, apply pressure to squeeze the dough out and hold the scissors in your right hand to cut the dough (do vice versa if you are left handed).
- While frying churros, adjust flame to avoid oil getting over hot. This will result in churros getting too browned quickly while inside is not well cooked.
- Roll fried churros in cinnamon sugar mixture while they are still warm so it can absorb sugar.
- Instead of piping directly to oil, you can pipe the churros in to a baking sheet/pan lined with parchment paper, freeze it for a while to prevent sticking and fry them in hot oil.
- I used vegetable oil for frying. You can use any flavorless deep fryer oil.