Ingredients
Equipment
Method
For the dough:
- In a medium saucepan add the water with the butter, sugar and salt. Bring the pot to medium-high heat and cook until the mixture boils for 5 minutes, stirring frequently with a wooden or rubber spatula.
- Lower the heat to medium-low, add the flour and cook for 1 more minute until a smooth, homogeneous dough forms (if it has a few lumps, it's okay).
- Remove the pan from the heat, carefully transfer the dough to a large heatproof bowl and let it cool for 10 minutes or until it feels warm and not super hot.
- Once the dough has cooled, add one egg and beat quickly with the same spatula or an electric mixer until fully integrated (it will seem like it is not joining the rest of the mixture but keep beating). Add the second egg and repeat the process until a very smooth dough is formed.
For frying and finishing:
- Place the oil in a medium saucepan and bring it to medium heat. Approximately 5 cm high of oil is needed, so the amount will depend on the size of the pot. The oil should be at a temperature of 190°C at the time of frying the churros, so adjust the heat as needed.
- Transfer the dough into a large pastry bag with a star-shaped dough stick no larger than 2 cm. Once the oil is at the right temperature, to form the churros, press the pastry bag so that a portion of dough comes out directly into the oil and then cut with a scissors when the churro is about 12 cm long. You can form and fry 3 churros at a time, cooking them for 90 seconds to 2 minutes on each side, until golden brown.
- Separately, place the sugar with the cinnamon in a large flat dish. When the first batch of churros is ready, remove them from the oil and place them on a large plate with absorbent paper underneath to remove excess oil. Immediately after, dip them in the cinnamon-sugar mixture to soak them well. Repeat the same process to make the remaining churros and you are done.