- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- ⅔ cup All-Purpose Flour (110g)
- ¼ stick Unsalted Butter
- 1 cup Water (250ml)
- pinch of Salt
- 2 tsp Sugar
- 1 Egg
- Oil, for frying
- Place water, butter, sugar & a pinch of salt into a medium-size saucepan. Bring to the boil. Add the flour and mix vigorously until well blended.
- Remove from the stove and let it cool a bit. Once it is not too hot, add the egg and work the egg into the dough. Try to do it as fast as possible.
- At the beginning it might look like the churro dough doesn’t wanna bind but take your time it will.
- Pour the oil into a large frying pan and heat it up.
- Fill a piping bag fitted with star piping tip with half of the dough.
- Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.
- Pipe the dough directly into the hot oil and cut with a fork. Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get a nice golden color and that is a sign they are ready.
- They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature.
- Take them out and place them on a paper kitchen towel to get rid of the excess oil.
- When they are still warm, roll each of them in a sugar mixed with ground cinnamon.
- Serve warm with thick hot chocolate or chocolate pudding.
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