Description
Indulge in classic Spanish churro magic that brings sweet street fair excitement straight to kitchen counters. Crispy golden exterior and delicate center promise delightful bites you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup water
- 1 cup all-purpose flour
- 2 large eggs
Frying and Base Ingredients:
- 2 tablespoons unsalted butter
- 2 ½ tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil, for deep frying
Coating and Sauce Ingredients:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup heavy cream
- 4 ounces semisweet chocolate chips
Instructions
- Initiate the foundational mixture by combining water, granulated sugar, salt, and butter in a medium saucepan. Bring the liquid concoction to a vigorous boil over medium heat, then immediately remove from thermal source.
- Integrate flour into the hot liquid, stirring consistently until a cohesive, smooth dough materializes. Allow the mixture to rest and cool for approximately 5 minutes, enabling proper texture development.
- Infuse the dough with vanilla essence, then methodically incorporate eggs one at a time. Blend thoroughly after each addition, ensuring a uniform, thick, and slightly sticky consistency.
- Prepare a deep cooking vessel with oil, heating to precise 350°F (175°C). Verify temperature using a culinary thermometer for optimal frying conditions.
- Transfer the prepared dough into a piping apparatus equipped with a prominent star-shaped nozzle. Carefully extrude 4-6 inch elongated segments directly into the shimmering oil, utilizing kitchen scissors to create clean cuts.
- Fry the churro segments in small batches, typically 2-3 pieces simultaneously, to prevent overcrowding and maintain consistent oil temperature. Cook each side until achieving a rich, golden-brown coloration, approximately 2-3 minutes per side.
- Extract the fried churros using a perforated utensil, allowing excess oil to drain onto absorbent paper towels. Immediately coat the warm pastries in a mixture of ground cinnamon and granulated sugar.
- Optional: Craft an accompanying chocolate sauce by gently heating cream until it reaches a soft simmer. Pour the warm cream over premium chocolate chips, allowing a brief resting period before stirring until achieving a glossy, smooth consistency.
Notes
- Ensure water, sugar, salt, and butter are fully combined before adding flour to create a smooth base for the churro dough.
- Mix eggs thoroughly into the dough to prevent lumps and achieve a consistent, glossy texture that will fry evenly.
- Use a candy thermometer to maintain precise oil temperature, preventing churros from becoming greasy or undercooked.
- Don’t overcrowd the frying pot, as this drops the oil temperature and leads to soggy, oil-soaked churros.
- For gluten-free options, substitute all-purpose flour with a blend of rice and almond flour, which provides similar texture and stability.
- Create flavor variations by adding orange zest to the dough or incorporating ground cardamom into the cinnamon sugar coating.
- Make chocolate sauce more indulgent by using a mix of dark and milk chocolate for a complex, rich dipping experience.
- Store leftover churros in an airtight container and reheat in the oven at 350F for 5 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg