Churros

I haven't had churros in probably over a decade. So when I bit into one after testing this recipe for the first time, I was in love. Like yes, actually in love. Is it possible to be in love with a food? I guess so. The crunch of the outside, the warm and fluffy center, coupled with the dusting of cinnamon sugar and drizzled chocolate... *chefs kiss*

I don't know why but I have always thought making churros were so complicated, and boy, was I wrong. Had I known they were so easy, I would have been making churros for YEARS. They only require SEVEN ingredients and can be whipped up in probably a half hour. You only need butter, water, sugar, salt, flour, eggs, and cinnamon, and that' it! Can you believe it?!

How to make Churros

Making the dough

Okay so let's talk about how we make churros. First, we're going to combine the butter, water and sugar in a medium-sized sauce pan over medium heat. Stir all of these ingredients together until the butter is melted and sugar is dissolved. Bring the mixture to a boil, and once boiling, add all of the flour and salt all at once. Remove from the heat, and continue to mix all of the ingredients together until a dough forms. Transfer to a separate bowl and let cool for 10 minutes. Once cool, we're going to add the eggs, one at a time, beating between each addition. The dough will come together after about a minute or so of beating.

Frying the churros

Now, we will need about 2-3 cups of oil (I like veggie oil for frying) to go in our pan. We need to get this oil up to a temperature of about 360 degrees Fahrenheit. This is the PERFECT frying temperature! It allows us to get a crispy outside but a warm and fluffy inside. If the oil is too hot, the outsides will burn and the insides will be undercooked. If the oil is too cool, the churros will be very soggy and oily because it will take a longer time for them to cook. So 360 degrees Fahrenheit is a perfect happy medium!

While you are heating up the oil, transfer the dough to a piping bag with a star tip - this will give the churros that perfect ridge. If you do not have a star tip, a regular tip will do! Or even just a ziplock bag with the tip cut off. It won't look like your traditional churro, but it will still taste delicious. Don't judge a book by its cover 😉

Once the oil is ready, pipe a 4-6 inch long strip into the oil, cutting the end with a scissor. Fry for 2-3 minutes on each side until golden brown, place on a paper towel to get rid of excess oil and then toss in cinnamon sugar. Then boom! You're done.

I love how easy and yummy this recipe is. I hope you do too!