My son Jonah loves these light and crispy Mexican crullers. They are delicious and addictive. We serve them for desserts, breakfast and during Hanukkah. The dough is easy and can be made a couple of hours ahead of using.
*IMPORTANT NOTE: YOU MUST USE A STAR TIP TO PIPE OUT THE CHURRO DOUGH TO ENSURE EVEN COOKING SO THAT THE HEAT DOESN’T BUILD UP INSIDE THE HARD SHELL OF THE CHURRO AND EXPLODE.
Churros
Servings
24 Servings
Ingredients
- 1 cup water
- 2 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 cup white flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- Oil to fry the churros in – I use olive oil
Instructions
- Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
- Bring the water, brown sugar, salt, and butter (or oil) to a boil. Remove from the heat and add the flour. Place the mixture into the bowl for a stand mixer and mix it in until well blended.
- Add the eggs one at a time with the machine running, being sure to incorporate each addition before adding the next. Add the vanilla.
- Fill your pastry bag with the churro recipe dough and attach the largest star tip* you have.
- Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
- Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
- Cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two until they are a golden brown color.
- Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
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