Churros
Crispy Spanish choux pastry ridges, deep-fried until golden brown and traditionally tossed in cinnamon sugar.
- 25 min
- 81 kcal / serving
- easy
- vegetarian
- Protein
- 1.1 g
- Fat
- 5.3 g
- Carbs
- 7.2 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
20 servings
- 250 ml water
- 50 g butter
- 1 tbsp sugar
- 150 g wheat flour
- 1 pc egg (medium)
- 300 ml vegetable oil (for frying)
- 2 tbsp sugar & 1 tsp cinnamon (for coating)
Method
- Bring the water, butter, and 1 tbsp of sugar to a boil in a pot. Remove from heat and dump all the flour in at once.
- Stir the dough vigorously with a wooden spoon until it forms a smooth ball and pulls away from the sides of the pot, then let it cool slightly.
- Beat the egg thoroughly into the cooled dough until it turns into a glossy, smooth paste.
- Transfer the choux pastry into a piping bag fitted with a large star nozzle.
- Heat the vegetable oil in a pot; pipe about 20 strips of dough (approx. 10 cm long) in batches directly into the hot oil, snipping them with scissors.
- Fry the churros for 3-4 minutes until golden and crisp, drain briefly on paper towels, and toss immediately in the cinnamon sugar.
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