Churros—those crispy, golden spirals of joy—are like a warm hug on a chilly day or a delightful companion during a Netflix binge. I remember making them on a whim one late night, the kitchen filled with the sweet scent of cinnamon sugar, and it was like a mini-festival in my mouth. With this easy recipe, you can whip up a batch whenever the craving strikes, no need to wait for the carnival to roll into town.
Steps
- Mix sugar and cinnamon in a shallow bowl to prepare the coating and set it aside for later use.
- In a separate bowl, combine flour, baking powder, and salt. Add oil and boiling water, stirring until the mixture forms a thick, gummy batter.
- Transfer the batter into a piping bag fitted with a 1/3″ star tip nozzle, and let it rest while you heat the oil.
- Pour about 2 inches of oil into a pot and heat it to 340°F, ensuring a small bread cube turns golden in about 20 seconds.
- Pipe 6-inch lengths of dough into the hot oil, using scissors to snip them close to the oil surface to minimize splashing; fry 3 to 4 churros per batch.
- Cook the churros for 2-3 minutes until they are golden and crisp, turning them occasionally for even cooking.
- Remove the churros from the oil, drain them on a paper towel-lined plate, and then roll them in the cinnamon sugar mixture.
- For the chocolate sauce, melt chocolate and cream in a microwave-safe bowl, stirring every 30 seconds until smooth, and let it cool slightly before serving with the churros.
Ingredients
- 1/4 cup caster or superfine sugar
- 2 teaspoons ground cinnamon
- 1 cup plain or all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon vegetable, canola, or olive oil (not extra virgin)
- 1 cup boiling water
- 2 cups or more of vegetable or canola oil for frying
- 1/2 cup dark or semi-sweet chocolate chips
- 1/2 cup thickened or heavy cream
FAQ
- Are churros originally from Mexico?
- No, churros are not native to Mexico; they originate from Spain. Despite their Spanish origin, churros are quite popular in touristy areas of Mexico.
- What are the essential ingredients for making churros?
- To make churros, you need flour, baking powder, oil, and boiling water for the batter, along with cinnamon and sugar for coating.
- What is the best way to serve churros?
- Churros are traditionally served as a street snack. You can enjoy them by purchasing a long churro or a cup with shorter pieces. At home, pile them on a platter with dipping sauce on the side for a delicious treat.
- How can churros be reheated effectively?
- Churros are best when freshly made but can be reheated to regain their crispness. Store them without the sugar coating, reheat in an oven, and then roll them in cinnamon sugar before serving.
- What does the churros batter’s unique texture contribute to the final product?
- The thick, gummy texture of the churros batter helps the churros maintain their shape when piped and cooked, resulting in the signature crispy ridges and fluffy interior.
Tips
- Use Boiling Water: Incorporate boiling water into the batter to achieve a unique “gummy” texture, essential for maintaining the churros’ signature ridges when fried.
- Piping and Snipping Technique: For safe and easy frying, pipe the thick batter into the oil and use scissors to snip the dough close to the oil surface. This minimizes splashing and ensures even cooking.
- Reheating for Freshness: For make-ahead churros, avoid rolling them in sugar before storing. Reheat them in the oven until crisp, then coat with cinnamon sugar right before serving to maintain their freshly cooked taste.
- Chocolate Choice for Sauce: When making the chocolate dipping sauce, use cooking chocolate rather than eating chocolate to ensure it melts smoothly and achieves the desired consistency.
Equipment
- Piping Bag with Star Tip Nozzle: Essential for creating the signature churros shape with ridges.
- Deep Fry Thermometer: Useful for accurately measuring the oil temperature to ensure proper frying.
- Heatproof Bowl: Needed for melting chocolate in the microwave safely.
