Homemade churros are a delicious treat that you can easily make at home. These fried dough sticks, often coated in cinnamon sugar, are a favorite at fairs and festivals. Here’s a step-by-step guide to making homemade churros:
Ingredients:
For the Churro Dough:
- 1 cup water
- 2 1/2 tablespoons white sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
For Frying:
- Vegetable oil, for frying
For Coating:
- 1/4 cup white sugar
- 1/2 to 1 teaspoon ground cinnamon (adjust to your preference)
Instructions:
- Prepare for Frying:
- Fill a deep, heavy-bottomed saucepan or frying pan with about 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
- Make the Churro Dough:
- In a separate saucepan, combine water, sugar, salt, and 2 tablespoons of vegetable oil. Bring this mixture to a boil.
- Add Flour:
- Once the water mixture is boiling, remove it from the heat and quickly stir in the cup of all-purpose flour. Stir vigorously until the mixture forms a dough and pulls away from the sides of the saucepan. This should happen almost immediately.
- Cool the Dough:
- Allow the dough to cool for a few minutes in the saucepan. You want it to cool down enough that it won’t scramble the eggs when you add them in the next step.
- Add Eggs:
- Beat in the eggs, one at a time, until the dough is smooth and well combined. This may require some effort, but keep stirring until each egg is fully incorporated before adding the next one.
- Fill the Pastry Bag:
- Transfer the churro dough to a pastry bag fitted with a star tip. A large open star tip (such as a 1M or 2D) is commonly used for churros.
- Pipe and Cut:
- Carefully pipe strips of dough into the hot oil. Use a knife or scissors to cut the dough at the tip. You can make them as long or as short as you like.
- Fry the Churros:
- Fry the churros in batches, being careful not to overcrowd the pan. Fry them until they turn golden brown, which should take about 2-4 minutes per batch. Use a slotted spoon to turn them for even cooking.
- Drain and Coat:
- Remove the fried churros from the oil and drain them on paper towels briefly to remove excess oil.
- Coat in Cinnamon Sugar:
- While the churros are still warm, roll them in a mixture of white sugar and ground cinnamon. You can adjust the amount of cinnamon to your liking.
- Serve Immediately:
- Homemade churros are best enjoyed when they’re still warm and freshly coated in cinnamon sugar. Serve them with a chocolate dipping sauce if desired.
Homemade churros are a delightful treat that can be enjoyed on their own or with a variety of dipping sauces like chocolate, caramel, or even dulce de leche. Be cautious when working with hot oil, and always supervise if you’re cooking with children. Enjoy your homemade churros!