Classic Churros with Cinnamon Sugar

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a shallow dish, combine the granulated sugar and ground cinnamon for the coating. Set it aside for later.

   Ca. 1 min.

   Kokkens note: Using a wide, shallow dish makes it easier to roll the churros evenly.

2. 2

   In a medium saucepan over medium-high heat, bring the water, cubed unsalted butter, and salt to a rolling boil.

   Ca. 3 min.

3. 3

   Remove the pan from the heat and immediately add all the all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides.

   Ca. 1 min.

   Kokkens note: Adding the flour all at once prevents lumps from forming.

4. 4

   Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly.

   Ca. 2 min.

5. 5

   Transfer the dough to a large mixing bowl and let it cool for 5 minutes, or until it's just warm to the touch.

   Ca. 5 min.

   Kokkens note: Cooling the dough prevents the eggs from scrambling when you add them.

6. 6

   Add the lightly beaten eggs to the dough a little at a time, beating well after each addition until the dough is smooth and glossy.

   Ca. 2 min.

   Kokkens note: The dough might look separated at first, but keep mixing and it will come together.

7. 7

   Spoon the warm dough into a piping bag fitted with a large, open-star tip.

   Ca. 1 min.

8. 8

   Pour the vegetable oil into a deep, heavy-bottomed pot to a depth of about 5-7 cm and heat it over medium-high heat to 180°C (350°F).

   Ca. 7 min.

   Kokkens note: Use a thermometer for accuracy. If the oil is too cool, churros will be greasy; if too hot, they'll burn before cooking through.

9. 9

   Carefully pipe 10-15 cm lengths of dough into the hot oil, snipping the end with clean scissors. Fry in small batches of 3-4 at a time.

   Ca. 2 min.

   Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and result in soggy churros.

10. 10

    Fry for about 2 minutes per side, turning them gently, until they are deep golden brown and crisp all over.

    Ca. 10 min.

11. 11

    Use a slotted spoon to transfer the cooked churros to a wire rack to drain for a moment.

    Ca. 2 min.

12. 12

    While the churros are still hot, toss them in the cinnamon-sugar mixture until they are evenly coated.

    Ca. 2 min.

    Kokkens note: The heat helps the sugar mixture stick to the churros.

13. 13

    Serve immediately for the best taste and texture.

    Kokkens note: Churros are delicious on their own or served with a chocolate or dulce de leche dipping sauce.