Classic Fried Churros

Classic Fried Churros

Ingredients

• • Water: 1 and 1/4 cup (300 ml)

• • Vanilla sugar: 8 g (about 1 tablespoon)
  • Granulated sugar: 1 tablespoon (15 g)
  • Salt: A pinch

• • Butter: 3 and 1/2 tablespoons (50 g)
  • All-purpose flour: 2 and 1/4 cups (280 g)
  • Vegetable oil: For frying (about 2-3 cups, depending on the size of your frying pan)

Optional for Serving:

• • Cinnamon sugar: 1/2 cup of sugar mixed with 1 teaspoon of ground cinnamon
  • Chocolate sauce: For dipping

Instructions (Step-by-Step)

Step 1: Prepare the Dough

1. 1. Boil the water: In a medium saucepan, bring 1 and 1/4 cup of water to a boil over medium heat. Add 8 g of vanilla sugar, 1 tablespoon of granulated sugar, and a pinch of salt. Stir until the sugar dissolves.
   2. Add butter: Once the water reaches a boil, add 3 and 1/2 tablespoons (50 g) of butter. Stir until the butter is completely melted and combined with the water.
   3. Add the flour: Remove the saucepan from the heat and immediately add 2 and 1/4 cups (280 g) of all-purpose flour in one go. Stir vigorously with a wooden spoon or spatula until the mixture comes together into a smooth dough. Continue stirring until the dough pulls away from the sides of the saucepan and forms a cohesive ball.

1. Cool the dough: Let the dough cool for about 10-15 minutes to make it easier to handle. This also prevents the dough from breaking when piping it into the hot oil.

Step 2: Prepare for Frying

1. 1. Heat the oil: Pour vegetable oil into a deep frying pan or pot, making sure the oil is about 2-3 inches deep. Heat the oil to 170-180°C (340-360°F). You can use a thermometer to monitor the temperature, or test the oil by dropping a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is ready.
   2. Pipe the dough: Transfer the cooled dough into a piping bag fitted with a large star-shaped nozzle (the classic churro shape). If you don’t have a piping bag, you can use a plastic ziplock bag with one corner cut off, but a star nozzle gives churros their signature ridged edges.

Step 3: Fry the Churros

1. Pipe the churros into the oil: Carefully pipe 4-6 inch lengths of dough into the hot oil, using scissors or a knife to cut the dough from the piping bag. Be cautious of the hot oil, and don’t overcrowd the pan—fry the churros in batches to ensure they cook evenly.
2. Fry until golden: Fry the churros for about 3-4 minutes, turning them occasionally with tongs, until they are golden brown and crispy on all sides. Once cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Serve

1. 1. Coat with sugar: While the churros are still warm, roll them in a mixture of cinnamon and sugar for added sweetness and flavor. You can also serve them plain if preferred.

1. Serve with dipping sauce: Churros are delicious when paired with a rich dipping sauce. Melted chocolate is a traditional choice, but caramel or dulce de leche also work wonderfully.
2. Enjoy: Serve the churros warm for the best texture and flavor. They are perfect for an afternoon snack, dessert, or even a fun treat for a party.

Cooking Tips

• • Consistent frying temperature: Keep an eye on the oil temperature throughout the frying process. If the oil gets too hot, the churros will brown too quickly on the outside while staying raw in the middle. If it’s too cool, the churros will absorb too much oil and become greasy.

• Piping the dough: For even and well-shaped churros, apply consistent pressure when piping the dough into the oil. This ensures the churros are uniform in size and cook evenly.
• Alternative flavors: While cinnamon sugar is the traditional coating, you can experiment with other flavorings like nutmeg, cardamom, or even cocoa powder for a different twist.

Storage

• • Refrigeration: Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat in a preheated oven at 180°C (350°F) for about 5-7 minutes to restore their crispiness.

• Freezing: You can freeze uncooked churro dough. Pipe the dough onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough to a freezer-safe container or bag and store for up to 3 months. Fry directly from frozen, adding a couple of extra minutes to the frying time.

Nutritional Facts (Per Serving, Based on 12 Churros)

• • Calories: 170 kcal
  • Protein: 3 g

• • Carbohydrates: 22 g
  • Fat: 8 g
  • Fiber: 1 g

• • Sugar: 3 g
  • Sodium: 40 mg
  • Iron: 5% DV

• Calcium: 2% DV