Churros Recipe

(2 votes, average: 5.00 out of 5)

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INGREDIENTS FOR CHURROS

• 250 ml water
• 50 g unsalted butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 150 g flour
• 2 large eggs
• Oil for frying

INGREDIENTS FOR COATING

• About 100 g powdered sugar
• 1 teaspoon ground cinnamon (optional)

PREPARATION STEPS

I : REPARE THE DOUGH

1. Heat the water and butter: In a medium-sized saucepan, add the water, butter, sugar, and salt. Heat the mixture over medium heat until it reaches a boil, ensuring the butter melts completely and combines with the other ingredients. Boiling is essential for making the dough firm.
2. Add the flour all at once: As soon as the mixture starts to boil, remove the pan from the heat and add the flour all at once. Stir quickly and vigorously with a wooden or silicone spoon until a thick, smooth dough forms and pulls away from the sides of the pan.
3. Let the dough cool slightly: Let the dough cool for about 5 minutes to reduce its temperature slightly before adding the eggs, preventing them from cooking immediately upon contact.
4. Add the eggs: Once the dough has cooled, add the eggs one at a time, stirring well after each addition until fully incorporated. The dough will become smooth, shiny, and slightly sticky. You’ll notice it becomes more elastic and glossy.
5. Place the dough in a piping bag: Transfer the dough to a piping bag fitted with a large star-shaped nozzle, which will help shape the churros beautifully and hold their texture during frying.

II : FRY THE CHURROS

1. Heat the oil: In a deep pan or frying pot, heat enough oil over medium heat until it reaches about 180°C (350°F). The oil should be hot but not smoking.
2. Pipe the churros into the oil: Press the piping bag to shape strips of dough around 10-15 cm (4-6 inches) directly into the hot oil. Use scissors to cut the dough to your desired length.
3. Fry the churros: Let the churros fry for 2-3 minutes on each side until they become golden and crispy on the outside. Be sure not to overcrowd the pan to keep the oil temperature steady.
4. Drain the churros: Once golden, use a slotted spoon to lift the churros from the oil, and place them on paper towels to absorb any excess oil.

III : COAT THE CHURROS

1. Mix the sugar and cinnamon: In a flat dish, combine the powdered sugar with cinnamon for a sweet, slightly spiced coating.
2. Coat the churros while warm: After draining the churros, let them sit for a few seconds to cool slightly, then roll them in the sugar and cinnamon mixture until fully coated. Ensure you do this step while the churros are still warm so the sugar sticks well.

SERVING

Arrange the churros on a serving plate or in a paper cone. Serve them with melted chocolate sauce in a small bowl for dipping. Sprinkle a little powdered sugar for an elegant touch, and place some fresh berries like strawberries or raspberries around the plate for added color contrast.