These churros are based on the traditional Spanish style, which are made without eggs (versus Mexican-style churros, which are made with a dough similar to the one used for French Crullers) and have a crunchy crust with a creamy center. It’s best to make them on the small side, using a smaller piping tip, to ensure the center cooks through.
INGREDIENTS
MAKES 12 TO 15 CHURROS | ACTIVE TIME: 15 MINUTES | READY IN: 30 MINUTES
- 1 cup (120 grams) all-purpose flour, sifted
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1½ cups boiling water, divided
- Vegetable oil for greasing and frying
- 2 tablespoons superfine sugar
- 1 tablespoon ground cinnamon
- Chocolate Sauce (recipe follows) or Homemade Dulce de Leche
DIRECTIONS
• In a large bowl, combine the flour and salt. Pour the olive oil and 1 cup of the boiling water on top. Stir the dough with a wooden spoon
until the mixture is well combined and resembles mashed potatoes, 1 to 2 minutes. If the dough seems too stiff to pipe, add a bit more
water. Cover the bowl with a towel and let rest for 10 minutes.
• In a small bowl, mix the sugar and cinnamon.
• Spoon the dough into a pastry bag fitted with a ¼-inch star tip.
Squeeze the dough down to remove any pockets.
• Heat at least 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees F. Cut out 3 (8-by-3-
inch) pieces of parchment paper and lightly grease them. Pipe a 4- inch strip of dough onto each parchment piece. When the oil is hot,
put the strips in the oil one at a time, parchment side up. Remove the parchment with tongs. Fry on each side until the oil starts to bubble
frantically and the churros are golden brown, 2 to 3 minutes total, flipping each one once or twice. Remove with tongs and drain on a
wire rack set over a paper towel for about 30 seconds. Sprinkle with the cinnamon-sugar mixture. Repeat with the remaining dough (you
can reuse the parchment strips).
• Serve the churros warm with the chocolate sauce or warmed dulce de leche.
