Churros
Spanish-style fried dough made from just flour, water, and salt - no eggs, no butter, no baking powder - piped through a star tip for the classic ridges and fried until crisp, then rolled in cinnamon sugar. Egg-enriched dough is a common shortcut, but it's what makes homemade churros taste more like a doughnut than the real, denser street-cart version.
⏱ 30 min🍽 6 servings
dessertvegetarian
Ingredients
- •1 cup water
- •2 tbsp vegetable oil
- •1/2 tsp salt
- •1 cup flour
- •4 cups vegetable oil, for frying
- •1/2 cup sugar
- •1 tbsp cinnamon
- •4 oz dark chocolate, chopped
- •1/2 cup heavy cream
Steps
- 1.Combine the water, 2 tbsp oil, and salt in a saucepan and bring to a boil.
- 2.Remove from heat and stir in the flour all at once, beating vigorously until it forms a smooth, thick dough that pulls away from the sides of the pan - this dough is deliberately plain, with no egg or butter, which is what gives real Spanish churros their dense, chewy bite instead of a lighter, doughnut-like crumb.
- 3.Let the dough cool for a few minutes, then transfer to a piping bag fitted with a large star tip - the star tip is what creates the ridges that make churros crisp up properly in the oil.
- 4.Heat the frying oil in a deep, heavy pot to 350°F. Pipe 4-5 inch lengths of dough directly into the hot oil, cutting with scissors or a knife, and fry for 2-3 minutes per side until deep golden and cooked through.
- 5.Drain on paper towels, then toss immediately in the combined sugar and cinnamon while still warm.
- 6.For the dipping sauce, heat the cream until just simmering, then pour over the chopped chocolate and let sit for 1 minute before stirring until smooth. Serve alongside the churros.