Bring the water, butter, sugar, and salt to a full boil in a saucepan. Once boiling, add the flour and cornstarch together all at once and stir aggressively with a wooden spoon or stiff rubber spatula until a smooth dough forms and pulls away from the sides of the pan.
Continue cooking and stirring for about 45-60 seconds to dry the dough slightly. You should see a thin film on the bottom of the pan.
Transfer the dough to a bowl and let it cool for about 10 minutes. Beat in the eggs and vanilla until the dough is smooth, glossy, and pipeable. It should hold its shape but still pipe easily.
Transfer the dough to a piping bag fitted with a large star tip (Ateco 829 works great). Pipe 4 to 6 inch churros onto parchment paper. Chill uncovered in the fridge for 20-30 minutes to firm up the ridges.
Heat oil to about 350°F. Gently peel the churros off the parchment and lower them into the oil in batches. Fry until deeply golden and crisp, flipping once, about 2 to 3 minutes per side. Do not overcrowd the pan.
Drain briefly, then immediately toss the hot churros in the cinnamon sugar mixture. Serve warm.
EquivalentBrain5479 on
Crispy outside soft inside and that sugar coating looks perfect these are dangerously close to fair level good. Drop the chocolate sauce and im not leaving the kitchen
2 Comments
Homemade Churros
Ingredients
1 cup water
8 TB butter
1 TB sugar
1/2 tsp salt
7/8 cup all-purpose flour
2 TB cornstarch
2 large eggs
1 tsp vanilla extract
Cinnamon Sugar
1/2 cup sugar
1 1/2 tsp cinnamon
Neutral oil for frying
Instructions
Bring the water, butter, sugar, and salt to a full boil in a saucepan. Once boiling, add the flour and cornstarch together all at once and stir aggressively with a wooden spoon or stiff rubber spatula until a smooth dough forms and pulls away from the sides of the pan.
Continue cooking and stirring for about 45-60 seconds to dry the dough slightly. You should see a thin film on the bottom of the pan.
Transfer the dough to a bowl and let it cool for about 10 minutes. Beat in the eggs and vanilla until the dough is smooth, glossy, and pipeable. It should hold its shape but still pipe easily.
Transfer the dough to a piping bag fitted with a large star tip (Ateco 829 works great). Pipe 4 to 6 inch churros onto parchment paper. Chill uncovered in the fridge for 20-30 minutes to firm up the ridges.
Heat oil to about 350°F. Gently peel the churros off the parchment and lower them into the oil in batches. Fry until deeply golden and crisp, flipping once, about 2 to 3 minutes per side. Do not overcrowd the pan.
Drain briefly, then immediately toss the hot churros in the cinnamon sugar mixture. Serve warm.
Crispy outside soft inside and that sugar coating looks perfect these are dangerously close to fair level good. Drop the chocolate sauce and im not leaving the kitchen