An Amazing Churros Recipe

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Churros share their preparation with cream puffs, eclairs, profiteroles and gougeres. They all belong to a type of dough called pate a choux or just choux for short. One of the nice things about choux is that once you master the dough for one you have the know-how to make all of them.

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Whatever their size, shape or flavor - savory or sweet - choux puffs are a delight to eat and seem to be high on everyone's list of favorite desserts. My personal favorite choux pastry has always been eclairs, though churros run a close second.

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Simply Delicious Churros Recipe With Dulce De Leche

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Ingredients for churros: butter, water, milk, flour, sugar, salt, and eggs.

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Combine the water, milk, butter, sugar, and salt in a 2-quart saucepan.

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When the water milk mixture comes to a boil dump all the flour in at once. Immediately stir rapidly until the dough pulls away from the sides of the pot and forms into a ball.

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Remove from heat and add the eggs one at a time stirring to incorporate each egg completely before adding the next one.

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Transfer the choux dough into a pastry bag fitted with a star tip. Pipe the dough into a preheated deep fryer cutting the dough off at your desired length.

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Fry approximately 2-minutes per side. Remove the churros and toss in cinnamon sugar.

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Arrange on a plate and serve with dulce de leche. (See Recipe)

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How To Make Churros

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• Yield: 4 to 6 servings
• Prep Time: 30 minutes
• Cook Time: 4 to 5 minutes per batch, 25 minutes total

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Equipment

• Deep Fryer
• Pastry Bag
• Star Tip

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Ingredients

For The Churros 

Recipe By Volume

• 1/2 cup milk
• 1/2 cup water
• 4 ounces butter
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 cup all purpose flour
• 3 large or 4 medium eggs
• Peanut oil, for deep-frying

For The Cinnamon Sugar

• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Recipe In Grams

• 130 grams milk
• 130 grams water
• 113 grams butter
• 1 gram salt
• 5 grams sugar
• 155 grams all purpose flour
• 3 large or 4 medium eggs
• Peanut oil, for deep-frying

For The Cinnamon Sugar

• 60 grams sugar
• 2 grams cinnamon

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Method

For The Churros

1. Add the oil to the deep fryer and set the temperature to 360 degrees F.
2. Combine the milk, water, butter, salt, and sugar in a saucepan and bring to a boil over high heat. 
3. Add all of the flour at once. Using a wooden spoon, stir in the flour. Reduce the heat to low and stir vigorously until the mixture forms a ball and begins pulling away from the sides of the pot, about one minute. 
4. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough one egg at a time. Make sure that each egg is fully incorporated into the dough before adding the next one.
5. Transfer the churro dough into a pastry bag fitted with a large tip. Squeeze a 3-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time.
   
6. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

For The Cinnamon Sugar

1. Combine the sugar and cinnamon together in a medium bowl and toss lightly to combine.
2. When the churros are just cool enough to handle, roll them in the cinnamon-sugar.
3. Serve with dulce de leche.

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Notes

1. The churro recipe works equally well using half milk and half water or using all water.

Tags: churros recipe, cinnamon churros, mexican churros, how to make churros

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