I don’t know that I’ve met anyone who wasn’t a fan of churros. Sure, we’ve all had some less-than-delicious ones before, but if made correctly, they’re an amazing treat! Never fear, this one has been thoroughly tested and approved to be amazing! You’re welcome to use a piping bag for this, just make sure it’s a quality bag since this is a thick batter and can pop flimsy ones easily. (Just fair warning so you don’t get frustrated). However, you can also use a cookie press if you’ve got one. Anyway, this is what you’ll need for about 12, 6-inch churros or about 20 mini churros:
Photo byKelly
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Churros
- 1 cup flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable or canola oil
- 1 cup boiling water
- 2-3 cups vegetable, peanut, or canola oil, for frying
Chocolate Sauce
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Optional Equipemnt:
- Cookie Press
In a shallow bowl, combine the sugar and cinnamon and set aside.In another bowl, whisk together the flour, baking powder, and salt. Add the oil and water, stirring until just combined; the mixture should form a thick, sticky dough rather than a thin batter.Transfer the dough to a piping bag or cookie press fitted with a 1/3-inch star tip nozzle and set aside.In a small pot, wok, or deep skillet, heat 2 inches of oil over medium-high until it reaches 350°F, or until a small bread cube turns golden in about 20 seconds.Pipe 6-inch lengths of dough directly into the hot oil, snipping the dough near the surface to prevent splashing. Fry 3-4 pieces at a time, for a total of 10-12 churros.Cook each batch for 2-3 minutes, or until golden and crisp, turning them occasionally.Remove churros from the oil and drain on a paper towel-lined plate. Roll them in the cinnamon sugar mixture while still warm. Serve hot with chocolate sauce and enjoy!…