+

Churros

Ingredients (11)

  • 2 1/4 cups water
  • 1 cinnamon stick
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups all-purpose flour, sifted
  • 1 large egg
  • 2 to 3 quarts vegetable oil, for frying
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Mexican hot chocolate, for serving
Try Amazon Fresh
Nutritional Information
  • Calories124
  • Fat6.06g
  • Saturated fat1.96g
  • Trans fat0.13g
  • Carbs16.09g
  • Fiber0.37g
  • Sugar7.73g
  • Protein1.39g
  • Cholesterol14.2mg
  • Sodium40.93mg
  • Nutritional Analysis per serving (26 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Churros

For this classic Mexican churros recipe, you pipe an enriched, buttery dough directly into hot fry oil, then toss the churros in plenty of cinnamon sugar. Plan to make a batch of Mexican Hot Chocolate for dunking.

Special equipment: You’ll need a 6-quart Dutch oven or other heavy pot (cast iron, enameled or not, is ideal) and a deep-fry thermometer. A 6- or 7-inch spider is also handy.

Tips for Eggs

Instructions

  1. 1Add the water, cinnamon stick, vanilla, butter, and salt to a large saucepan and bring to a boil over medium heat. As soon as the mixture boils, remove from the heat and discard the cinnamon stick.
  2. 2Add the flour to the saucepan all at once, stirring with a wooden spoon until it forms a shaggy ball of dough. Transfer the dough to a stand mixer fitted with the paddle attachment. Turn the mixer on at medium speed and add the egg, mixing until it’s thoroughly incorporated and the dough is smooth and sticky. Use a spatula to scrape the dough into a pastry bag fitted with a large star tip.
  3. 3Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the sides of the pan). Heat over medium-high heat until a deep-frying thermometer registers 360°F.
  4. 4While the oil is heating, add the sugar and ground cinnamon to a medium bowl. Stir with a whisk until thoroughly combined. Set aside.
  5. 5Working in batches, pipe 2 to 3 approximately 4-inch-long churros into the oil (use a table knife to cut off the batter at the tip). With a spider or the tip of a long-handled slotted metal spoon, fully submerge the churros in the oil.
  6. 6Fry until golden brown, carefully flipping and re-submerging the churros under the hot oil, about 2 minutes. Remove with a spider or slotted spoon and drain on a wire rack over a paper towel. Cool slightly before tossing in the cinnamon sugar. Repeat with the remaining churro batter. Be sure to keep the oil temperature consistent while frying.
  7. 7Serve warm, with Mexican hot chocolate.
Load Comments

Recommended from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...