Churro is a popular street food in Spanish/ Mexican that is made from a flour dough and by deep frying it. The dough itself is using a choux pastry dough and only takes you less than 15 mins to make it. Churros are usually coated with cinnamon sugar and served along with a chocolate dip. Pastry can be premade in advance and fry as when you feel like having it!
Nozzle Tip, Star tip
- 250 ml Water
- 60 g Butter / Oil for Veggo
- 140 g Flour
- 1 tbsp Sugar
- Pinch Salt
- 1 tsp Vanilla
- 1 qty egg
- 1 pot Oil for Frying
- 1/4 cup Sugar
- 1/2 tsp Cinnamon
In a large saucepan, add the water, butter or vegetable oil, sugar, vanilla and salt, bring to a boil.
Turn the heat down to medim and add the flour, stirring hard constantly until the mixture turns into a ball. Cook this mixture for about 1 minute. (Remember to constantly stir)
Remove from heat and continue to fold the pastry until smooth and incorporated. Do not over knead it. Let rest to warm.
Spoon the dough into a piping bag fitted with a large star tip. Pipe out appropriate sized churros onto a cold baking sheet.
Heat vegetable oil in a large, heavy-bottomed pot for deep frying.
Deep fry them for a few minutes until deeply golden brown. Drain the churros of excess oil, then roll into prepared cinnamon sugar.
- Do not keep dough in fridge for more than 18 hours, else dough will oxidise
Serving: 2sticksCalories: 410kcal