Equipment
Ingredients
Frying
- 1000 ml vegetable oil, liquid
Cinnamon-Sugar Coating
- 100 g sugar
- 5 g cinnamon, ground
Dough
- 240 ml water
- 113 g butter, unsalted
- 20 g sugar
- 1 g salt
- 120 g flour, all-purpose
- 3 egg, room temperature
Nutrition (per serving)
Method
Fill a large saucepan or deep skillet with at least 5 cm of neutral oil and heat to 177°C (350°F).
Mix 100g of sugar with the ground cinnamon on a large plate and set aside.
In a separate saucepan, combine 240ml water, 20g sugar, butter, and salt, then bring to a boil over high heat.
Lower the heat to low, add all the flour at once, and stir vigorously until the mixture forms a cohesive dough ball, roughly 30 seconds.
Take the pan off the heat and incorporate the eggs one at a time, beating thoroughly after each addition until the dough is smooth.
Place the dough into a pastry bag with a star tip and pipe 10 cm strips into the oil, frying in batches for 5 to 10 minutes until golden.
Transfer the cooked churros to paper towels to drain excess oil.
Roll the warm churros in the cinnamon-sugar mixture until evenly coated.
Chef's Notes
- Use a high-quality star tip to ensure the churros have deep ridges, which increases surface area for the sugar coating.
Storage
Refrigerator: 24 hours — Stored churros will lose their crisp texture.
Freezer: 1 month — Freeze piped raw dough strips on a tray before transferring to a bag.
Reheating: Reheat in an oven or air fryer at 175°C (350°F) until crisp.
