Homemade Churros
Crispy, golden-brown Spanish doughnuts dusted in a fragrant cinnamon sugar coating, perfect for dipping in Nutella or Biscoff.
Ingredients
- 250ml water
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1 tsp vanilla extract
- 125g all-purpose flour
- Oil for frying
- 50g granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Procedure
In a saucepan, combine the water, oil, sugar, and vanilla extract and bring to a rolling boil.
Remove from the heat and immediately stir in the flour until a smooth, thick dough forms.
Transfer the warm dough to a piping bag fitted with a large star-shaped nozzle.
Heat oil in a shallow pan and pipe the dough into strips, cutting them with scissors as they drop into the oil.
Fry on both sides until the churros are deep golden brown and crisp.
Remove from the oil and lay them on a paper towel to drain any excess oil.
While still warm, toss the churros in a mixture of granulated sugar and cinnamon until well coated.
Serve immediately with a side of Nutella or Biscoff for dipping.
Recipe Notes
• Using a star tip is essential as the ridges create more surface area for a crunchier texture.
• Ensure the oil is hot enough before frying; if the oil is too cool, the churros will become greasy.
• Do not overcrowd the pan while frying to maintain a consistent oil temperature.
• For the best experience, coat the churros while they are hot so the cinnamon sugar adheres perfectly.
• Ensure the oil is hot enough before frying; if the oil is too cool, the churros will become greasy.
• Do not overcrowd the pan while frying to maintain a consistent oil temperature.
• For the best experience, coat the churros while they are hot so the cinnamon sugar adheres perfectly.