Crispy Cinnamon Sugar Churros

Ingredients

• 1 cup whole milk
• 6 tablespoons unsalted butter
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 6 cups neutral vegetable oil
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 cups hot chocolate

Instructions

1. 1

   Combine 1 cup of whole milk and 6 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir occasionally until the butter melts completely and the milk is steaming hot but not boiling, about 3-4 minutes.

2. 2

   Remove the pan from heat. Whisk in 1 cup of all-purpose flour and 0.25 teaspoon of kosher salt until a smooth, thick dough forms. The mixture should look like thick cookie dough — if it feels too loose, it won't hold its shape when piped.

3. 3

   Let the dough cool for 5 minutes until it's cool enough to handle but still warm — this makes it pliable for piping. While it cools, combine 0.5 cup of granulated sugar and 2 teaspoons of ground cinnamon in a small bowl and set aside for coating.

4. 4

   Pour 6 cups of neutral vegetable oil into a heavy-bottomed Dutch oven or large pot — the oil should be at least 2 inches deep. Attach a deep-fry thermometer to the side of the pot and heat the oil to 375°F over medium-high heat. This takes about 8-10 minutes. The temperature must be accurate: too cool and the churros will be greasy; too hot and they'll burn before cooking through.

5. 5

   Transfer the warm dough to a churrera (churro maker) or a large pastry bag fitted with a large star tip — a 0.5-inch opening works best. Have a pair of kitchen scissors or a sharp knife ready nearby for cutting.

6. 6

   Once the oil reaches 375°F, carefully pipe a 6-inch length of dough directly into the hot oil by gently squeezing the pastry bag. Use your knife or scissors to cut the dough right at the tip of the piping bag, letting it fall into the oil. Fry 3-4 churros at a time — do not crowd the pot or the temperature will drop and they'll absorb too much oil.

7. 7

   Fry each batch for 90 seconds per side — they should turn a deep golden brown, almost mahogany in color. Use a slotted spoon to carefully flip them halfway through, and listen for a steady, gentle sizzle. If the sizzle becomes aggressive or the churros brown too quickly, lower the heat slightly and let the oil temperature recover before the next batch.

8. 8

   Transfer each finished churro to a paper towel-lined plate to drain for 30 seconds. While still warm, immediately roll each churro in the cinnamon-sugar mixture, coating all sides evenly — the heat will help the sugar adhere.

9. 9

   Arrange the warm churros on a serving platter and serve immediately with 2 cups of hot chocolate for dipping. Churros are best enjoyed fresh and warm — the exterior will crisp up and the interior will remain tender for about 10-15 minutes after frying.

Tools you’ll need

• medium saucepan
• whisk
• small mixing bowl
• heavy-bottomed Dutch oven or large pot
• deep-fry thermometer
• churrera (churro maker) or large pastry bag with large star tip
• kitchen scissors or sharp knife
• slotted spoon
• paper towels
• serving platter

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min