Crispy on the outside and tender within, these churros carry a bright vanilla aroma and a cinnamon-sugar coating — almost like at a Christmas market. We make a choux-style dough, let it cool and chill slightly, then fry it until golden and serve with warm Nutella.
Ingredients
- Water — 1 cup | 240 ml
- Butter — 2 tbsp | 30 g
- Sugar — 2 tsp | 2 tsp
- Salt — 1/2 tsp | 1/2 tsp
- Vanilla sugar (with Bourbon vanilla) — 1 packet | 1 packet
- All-purpose flour — 1 cup | 120 g
- Egg (size M) — 1 | 1
- Sugar for coating — 1/2 cup | 100 g
- Ground cinnamon — 1 tsp | 1 tsp
- Nutella, warmed — to taste | to taste
- Vegetable oil for deep-frying — for frying | for frying
Method
- In a saucepan, combine the water, butter, sugar, salt and vanilla sugar. Bring to a boil over medium heat, stirring until the butter has fully melted.
- Remove the pan from the heat and add all the flour at once. Stir vigorously with a spatula until the dough comes together into a smooth ball.
- Return to low heat and cook the dough for 1–2 minutes, until smooth and a thin film forms on the bottom of the pan.
- Transfer the dough to a bowl and let it cool for 7–10 minutes so the egg does not scramble.
- Beat in the egg until smooth. You should have a firm yet soft dough that stretches and holds its shape.
- Spoon the dough into a piping bag fitted with a large star tip (10–12 mm). Chill in the refrigerator for at least 30 minutes.
- Mix the sugar for coating with the ground cinnamon and prepare a plate lined with paper towels for draining.
- Pour the oil into a saucepan or deep skillet to a depth of 4–5 cm and heat to 347–356°F | 175–180°C. Pipe 10–12 cm strips of dough directly into the oil, cutting them with scissors or a knife.
- Fry in batches for 3–4 minutes until evenly golden, without overcrowding the oil. Transfer the cooked churros to paper towels.
- While the churros are still warm, toss them in the cinnamon-sugar mixture. Serve immediately with warm Nutella.
Nutritional Value (per serving)
| Item | Per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 6 g |
| Fat | 18 g |
| Carbohydrates | 45 g |
| Sugar | 16 g |
| Fiber | 2 g |
| Sodium | 250 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Churros also work without a star tip, but the signature ridges will be less pronounced. You can use a sturdy bag with a 1–1.2 cm cut at the corner.
- Watch the oil temperature carefully: if it is too low, the churros absorb oil; if it is too hot, they brown too quickly outside and stay raw inside.
- Serve with salted caramel, melted dark chocolate or thick sweetened condensed milk instead of Nutella.
- Adjust the cinnamon-sugar mix to taste: from 1/2 to 2 tsp cinnamon per 1/2 cup | 100 g sugar.
FAQ
Can I make churros without a piping bag?
Yes. Transfer the dough to a sturdy bag and snip off a 1–1.2 cm corner. The ridges will be less defined, but the texture and flavor will still be excellent.
How do I avoid excess oil in churros?
Keep the oil at 347–356°F | 175–180°C, fry in small batches, and drain the churros immediately on paper towels.
How should churros be stored and reheated?
They are best eaten right away. Store cooled churros in a container for up to 1 day and reheat in a 356°F | 180°C oven for 5–7 minutes. You can also freeze the piped raw strips and fry them straight from frozen.