Mexican · Free recipe
Churros
Crisp golden fried dough with ridges, rolled in cinnamon sugar while hot and made for dunking in warm chocolate. A crunchy, sweet treat loved across Mexico.
Step 1
In a medium saucepan, combine the water, the 2 tablespoons sugar, butter, and salt. Heat over medium heat until the butter melts and the mixture comes to a gentle boil.
Step 2
Turn off the heat and immediately dump in all the flour at once. Stir hard with a wooden spoon until it forms a smooth ball of dough that pulls away from the sides, about 1 minute.
Step 3
Let the dough cool for 5 minutes so it does not cook the egg when added.
Step 4
Stir in the egg and vanilla. It will look slippery and separated at first; keep stirring firmly until it comes back together into a smooth, thick, glossy dough.
Step 5
Spoon the dough into a piping bag fitted with a large star tip. The star tip gives churros their signature ridges, which make them extra crisp.
Step 6
In a deep heavy pot, heat the 4 cups oil over medium heat to 350 F. If you do not have a thermometer, a small piece of dough should sizzle and rise right away.
Step 7
Mix the 1/2 cup sugar and cinnamon together on a plate and set it near the stove.
Step 8
Carefully pipe 4 to 6 inch strips of dough directly into the hot oil, cutting them off with scissors. Work in small batches so the pot is not crowded.
Step 9
Fry the churros for 2 to 3 minutes per side, turning with tongs, until deep golden brown and crisp all over.
Step 10
Lift the churros out with tongs and let them drain on a paper-towel-lined plate for a few seconds.
Step 11
While still hot, roll each churro in the cinnamon sugar until fully coated.
Step 12
Serve warm, with a cup of warm chocolate or dulce de leche for dipping if you like.
Tips from the test kitchen
- Keep the oil around 350 F; too cool makes greasy churros, too hot burns the outside.
- Roll them in cinnamon sugar while hot so it sticks.
