Churros
These eggless churros are perfectly fluffy on the inside and crispy on the outside!
- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- oil for frying (canola or vegetable)
- 1 cup water
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp canola or vegetable oil
- 1/2 tsp salt
- 1/2 tsp vanilla extract (optional)
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 cup heavy whipping cream
- 1 packet Maxim Mocha Gold Instant Coffee
- 2 oz dark chocolate
- pinch of salt
Instructions
- 1
Fill a pot with enough oil to fry the churros (about 3 inches high) and pre heat it to 360 degrees Fahrenheit. I use a Taylor Precision candy thermometer for this.
- 2
In a small saucepan: mix together water, oil, sugar, and salt. Bring to a boil then turn off the heat when the sugar is fully dissolved. Let it cool for 1 minute.
- 3
Add the vanilla extract and mix.
- 4
Add the flour and mix until just combined- no more than 20 seconds. Do not over mix! It's okay if you can still see some dry spots of flour.
- 5
Let the dough cool for 3-4 minutes. This step is important for the right consistency. It will be much easier to pipe out of the bag. Place the 1M Wilton star tip into a heavy duty piping bag (do NOT use disposable or Ziploc bags!), then stuff with the dough. You should be able to squeeze the dough out using a little pressure with one hand.
- 6
When the oil reaches 360 degrees fahrenheit, pipe in 4 to 5 churros at a time, cutting them with scissors at about 5 inches in length. Do not overcrowd the pot or the oil will drop in temperature too much. You want it to stay between 350-360 degrees. From this point on, the following steps will need to be done in batches.
- 7
Flip the churros over after a minute for even browning. Keep an eye on the thermometer and make any adjustments to the heat source if needed. The churros should be done after about 3-4 minutes. If you like them extra crunchy, let them fry a little longer until they are a deep golden brown.
- 8
Shake off excess oil (be careful) and let the churros rest on a cooling rack for 1 minute. Do not roll in sugar right away- this will cause the sugar to clump too much and won't stick well to the rest of the churros.
- 9
Roll the churros in the sugar/cinnamon mixture until well coated. Repeat the frying process until all the churros are done.
- 10
Heat the heavy cream, instant coffee packet, and pinch of salt in a small sauce pan on low until dissolved. Do not hard boil- this should just be a simmer.
- 11
Turn off the heat and add the dark chocolate. Mix until fully dissolved and keep on low heat until serving (the dip will harden when cooled- it is meant to be served warm and eaten right away).