Homemade Churros

Instructions

Form the Dough - Add water, butter, salt, 2 teaspoons sugar, ¼ teaspoon cinnamon, and vanilla into a medium saucepan. Bring to a boil and stir the mixture until the butter is fully melted. Turn off the heat and immediately add the flour. Vigorously stir with a spoon by hand until incorporated.
Turn the heat to medium, constantly stir and press the dough until it comes away from the sides of the pan and forms a ball, about 2 to 3 minutes. The dough should look relatively dry and begin leaving a film on the saucepan.
Cool the Dough - Transfer the dough to a bowl of a stand mixer fitted with a paddle. Slowly stir on low speed (setting 2) to cool to 100 to 130°F (37 to 54ºC), about 2 to 3 minutes. This prevents the eggs from curdling when added.
Incorporate the Eggs - Add eggs one at a time, mixing on medium-low speed (setting 4) until each egg is fully incorporated, about 45 to 60 seconds per egg. Scrape down the sides of the bowl with a spatula between each addition.
The final dough should pull away from the sides of the bowl in thick threads. It will not clear the bowl. It should be shiny but firm and not runny so that it’s easy to control when piped.
Prepare the Piping Bag - Add a large star tip (Ateco 824) to a piping bag. Lightly spray the inside with cooking spray to prevent sticking. Add the dough to the bag. Line a sheet pan with paper towels to drain the churros after frying.
Fry the Churros - Add enough oil to a medium cast iron skillet, dutch oven, or medium saucepan to reach 1 ½ to 2 inches in depth. Heat over medium heat until the temperature reaches 350 to 360ºF (177 to 182ºC). Check the temperature between each batch and adjust the heat as needed to maintain this range.
Carefully pipe a 6-inch strip of dough into the hot oil and use kitchen shears to cut it. Add up to 4 inside the pan at a time, making sure there's enough room for the churros to swim freely in the oil. Fry, turning a few times until each piece is golden brown, about 1 ½ to 2 minutes per side.
Let them Cool - Use metal tongs to transfer the churros to the paper towel-lined baking sheet to drain excess oil. Cool for 5 to 10 minutes before tossing in the coating.
Toss in Sugar - In a shallow bowl, whisk together ½ cup sugar and ½ teaspoon cinnamon. Toss the churros in the mixture until coated. Repeat with frying and coating process with the remaining churro dough. Serve immediately while still warm.

Ingredients

Churros

Coating

Special Equipment

Instructions

Notes

Nutrition