Spanish Churros

Ingredients

• •250 g All-purpose flour
• •250 ml Water
• •50 g Butter
• •50 g Sugar
• •0.25 tsp Salt
• •1 pcs Egg
• •1 tsp Cinnamon
• •500 ml Vegetable oil

Instructions

1. 1

   Combine 250ml water, 50g butter, 2g salt, and 25g sugar in a medium saucepan. Heat over medium-high heat until butter melts and mixture comes to a rolling boil.

   💡 The boiling point must be reached - this activates the flour gluten and creates the proper dough texture.

2. 2

   Remove pan from heat. Add 250g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides, about 1 minute. The dough should be warm but not scorching.

   💡 Working quickly incorporates flour evenly. The dough should form a ball that does not stick to the pan.

3. 3

   Transfer dough to a stand mixer fitted with paddle attachment. Beat on medium-low while adding 1 large egg, one at a time. Beat until each egg is fully incorporated and dough is smooth and pliable. The dough should be slightly looser than play-doh.

   💡 The eggs add richness and create the tender interior. Beat until completely smooth with no lumps.

4. 4

   Transfer dough to a piping bag fitted with a large star tip (1/2 inch). Heat 2 inches of vegetable oil in a deep pot to 350Ã'Į™Ã'¢ÃƒÆ’¢š¬ÃƒÆ’…¡ÃƒÆ’'ƒâ€šÃ'šÃ‚°F (175Ã'Į™Ã'¢ÃƒÆ’¢š¬ÃƒÆ’…¡ÃƒÆ’'ƒâ€šÃ'šÃ‚°C). Test with a small piece of dough - it should sizzle and brown in 30 seconds.

   💡 Temperature control is critical. Too hot = burned outside, raw inside. Too cool = greasy churros.

5. 5

   Pipe 4-6 inch strips of dough directly into the hot oil, cutting with kitchen shears. Fry 3-4 minutes per side until deep golden brown. Use tongs to turn halfway. Drain on a wire rack over a baking sheet.

   💡 Do not crowd the pot - each churro needs space. Crowding drops oil temperature and creates soggy results.

6. 6

   Mix 50g sugar with 1 tsp cinnamon in a shallow bowl. Roll hot churros in cinnamon-sugar immediately. Serve with warm chocolate sauce (melt 100g dark chocolate with 100ml heavy cream).

   💡 The sugar coating must be applied while churros are still warm - it sticks better and creates that signature crunch.