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Freshly fried ridged churros dusted with cinnamon sugar on a wooden counter

Churros

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 415
Ingredients Method

Ingredients
  

  • 1 cup water
  • 4 tbsp butter
  • 1 cup flour
  • 2 each eggs
  • 1 cup oil for frying
  • 0.5 cup sugar for the coating
  • 1 tbsp ground cinnamon
  • 0.5 tsp salt

Method
 

  1. Mix the sugar and cinnamon in a wide dish and set it beside the stove.
  2. Bring the water, butter and salt to a full boil in a saucepan, so the butter is completely melted.
  3. Tip in all the flour at once and stir hard with a wooden spoon. It will look lumpy, then come together into a smooth ball that pulls away from the sides. Keep stirring over the heat for 1 minute more to cook the flour.
  4. Take the pan off the heat and spread the dough up the sides to cool it for 5 minutes. It should be warm, not hot, or the eggs will scramble.
  5. Beat in the eggs one at a time, working each one in completely. The dough will look slippery and split at first, then come back together into a thick, glossy paste.
  6. Spoon it into a piping bag fitted with a large closed star tip. The ridges are not decoration, they are what lets steam escape.
  7. Heat the oil to 350F to 360F in a deep, narrow pan, about an inch deep and no more than a third full.
  8. Pipe 5 inch lengths directly over the oil, cutting them off with scissors, 3 or 4 at a time. Fry 2 to 3 minutes, turn with tongs, and fry 2 minutes more, until deep golden and firm all round.
  9. Lift onto a rack for 30 seconds, then roll each one in the cinnamon sugar while it is still hot and slightly oily, which is what makes the coating stick.