Back to top
about 30 churros
Every cuisine seems to have its own version of fried dough, and the churro hails originally from Spain and Portugal. It’s light, airy, crunchy, and tossed in cinnamon sugar and can be dipped in chocolate or caramel sauce for the fully authentic churro experience.
- 1 batch Pâte à Choux dough
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Oil, for frying
- Chocolate sauce (or caramel sauce), for dipping
- Mix sugar and cinnamon in a shallow dish. Set aside. Place oil in a deep, heavy-bottom sauce pan to about 3 inches deep; heat oil to 370℉.
- While oil is heating, place choux dough into a piping bag fitted with a star pastry tip and pipe 4- to 6-inch lengths of dough, using scissors to cut the end from the tip.
- Place dough lengths into hot oil and fry until golden brown, about 3 to 4 minutes.
- Remove churros from pan with a slotted spoon and place on paper towels, then dredge each churro in cinnamon sugar, turning to coat all surfaces.
- Serve warm with chocolate and/or caramel sauce for dipping.