Ingredients
Equipment
Method
Cooking Instructions
- In a medium saucepan, combine the water, whole milk, unsalted butter, granulated sugar, and salt. Bring this mixture to a gentle boil over medium heat, stirring occasionally to melt the butter.
- Once the mixture is boiling, remove it from the heat and quickly stir in the all-purpose flour. Mix vigorously until the dough comes together and forms a ball. This should take about 1-2 minutes.
- Allow the dough to cool for about 5 minutes. Then, add the cold eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- In a heavy-bottomed pot, pour in enough vegetable or canola oil to submerge the churros (about 2-3 inches deep). Heat the oil to 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, it’s ready.
- Transfer the churro dough to a piping bag fitted with a star tip. Once the oil is hot, carefully pipe strips of dough directly into the hot oil, cutting them to your desired length with kitchen scissors.
- Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pot; fry in batches if necessary.
- Using a slotted spoon, remove the churros from the oil and place them on a wire rack to drain. In a medium bowl, mix together the granulated sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until well coated.
Notes
- For extra flavor, try adding vanilla extract to the dough.
- Churros are best enjoyed fresh, but you can freeze them for later use.
- Experiment with different dipping sauces like caramel or berry sauce for variety.