by Jillian Walraven.

Who can resist crispy, fried, warm little crevasses with sweetness in every bite? Absolutely no one! Churros are a Spanish-style donut made from a choux pastry dough. Freezing the dough before frying ensures consistent shapes and even cooking. These versatile treats can be enjoyed with a variety of sugars or paired with sauces like dulce de leche or Mexican hot chocolate.

Cinnamon Sugar Churros

Ingredients
  

  • 1 cup water
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (or more) vegetable canola, or avocado oil (for a seed-free oil option)
  • Maldon sea salt
  • Cinnamon Sugar: 1cup granulated sugar and 1 tablespoon of cinnamon
  • Powdered sugar•
  • Pastry bag & large star tip

Instructions
 

  • In a saucepan, combine water, sugar, salt, and butter.
  • Bring the water to a boil over medium heat.
  • Once boiling, remove the pot from the heat and stir in the baking powder and flour until well combined. A sticky ball will form and should be golden yellow in color.
  • Allow the dough to cool for five minutes in a separate bowl, then fold in the eggs and vanilla extract until fully incorporated.
  • Transfer the dough to a piping bag fitted with a large star tip. Pipe strips of the dough onto a parchment-lined sheet tray into 5 to 6-inch strips. Once the dough is piped onto the tray, place the tray into the freezer for 20 minutes until the churros are hard to the touch. From here, the churros can be fried straight from the freezer or stored in a freezer-safe bag for later use.
  • In a deep frying pan or pot, heat about 2 to 3 inches of oil to 350°.
  • Fry churros until golden brown, about 2 to 3 minutes on each side. Make sure to fry the churros in batches, being careful not to overcrowd the pan.
  • Using tongs or a slotted spoon, remove the churros from the oil and immediately coat in a bowl of Cinnamon sugar, sea salt to taste, and a sprinkle of powdered sugar.

Notes

Jillian Walraven is a professional cook with a natural affinity for everything edible. She studied at the Culinary Institute of America and works as a private chef in Southeastern Massachusetts for curated dinner parties and events. Life is short—eat the churros! ChefJillianWalraven.com