These must be one of the most delicious things I’ve ever had the pleasure of making for my family. They’re fried and golden, sweet and crunchy, tick all the boxes of a yummy treat and are always ALWAYS gone in the 10 minutes that follow me shouting out that they’re finished and ready to eat.
This is also a very easy dough to work with and fries beautifully. You don’t have to put all of it in the piping bag at once and can fill it up as you fry and use it, and any chocolate works for them. You can make a chocolate dip my melting 50g of chocolate with 150 mils of cream to make a rich creamy satisfyingly chocolaty dip. Of course, the cream is optional if you don’t want to add any more calories than necessary.
½ cup milk
½ cup water
2 tbsp sugar
6 tbsp butter
1 cup all purpose flour
2 tsp vanilla extract
Frying and coating
½ medium pot filled with oil for the frying
Piping bag with star shaped nozzle (how big the churros are depending on the size of the nozzle so I’d suggest using a large enough one)
Cinnamon sugar (literally sugar with cinnamon mixed in)
Chocolate spread heated up or melted chocolate of your choice
How to make!
In a saucepan mix the milk, water, sugar, salt, and butter together and bring to a boil over a medium heat.
Once it starts to boil take it off the heat and stir in the flour, mixing gently until it forms a soft dough that pulls away from the sides of the pan.
Put this dough in a separate mixing bowl to cool for a few minutes.
Meanwhile, put your oil on to heat up. I generally let it be on a medium low heat since our churros are small and don’t take long to cook but I’d suggest testing a bit of your dough before frying to see if it’s the right heat.
Add the vanilla and egg to the dough and whisk it until its smooth and incorporated thoroughly.
Transfer your dough into a piping bag and prepare your cinnamon sugar and a plate with paper towel to drain excess oil from before sugaring, and another plate or bowl for the finished churros.
Once your oil is ready you can start frying! Squeeze out your dough to about 3-5 inches and with a pair of scissors cut it off at the end, letting it drop carefully into the oil.
Fry them for 2-3 minutes per side or until they look golden all around and then gently take them out of the oil and onto the paper towel for a moment before rolling them around in the cinnamon sugar.
I usually fry them in batches of 3-5 as too many in the oil can be difficult to manage and sugar the previous lot while they fry, and you might need to adjust the heat of the oil as you go so it doesn’t get too hot and they cook evenly.
Once they are all done enjoy them with warmed up chocolate spread or any chocolate sauce of your choice.