Imagine biting into a golden, crispy churro that shatters perfectly with a delicate crunch, revealing a soft, pillowy interior dusted with sweet cinnamon sugar. These San Diablo Artisan Churros are not just a dessert - they're a culinary experience that will transport you straight to the vibrant streets of Mexico, where every bite tells a story of tradition and flavor. Whether you're a dessert enthusiast or a curious home cook, this recipe will transform your kitchen into a churro paradise that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 churros
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar (for coating)
- 1 tablespoon cinnamon (for coating)
- Oil for frying
Instructions
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Heat over medium heat until the butter is completely melted and the mixture begins to boil.
- Once boiling, remove the saucepan from the heat. Quickly stir in 1 cup of all-purpose flour and 1/4 teaspoon of salt. Mix until the dough forms a ball and pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. This is important to prevent cooking the eggs in the next step.
- After the dough has cooled slightly, add 3 large eggs one at a time, mixing well after each addition. The dough should become smooth and glossy. Stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon to create the coating mixture. Set aside.
- Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Make sure there is enough oil for the churros to float while frying.
- While the oil is heating, transfer the churro dough into a piping bag fitted with a large star-shaped tip.
- Once the oil is hot, carefully pipe 4 to 6-inch long strips of churro dough directly into the hot oil, cutting the dough with scissors or a knife. Fry the churros in batches, being careful not to overcrowd the pan.
- Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
- While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated.
- Serve the churros warm, optionally with chocolate sauce or caramel for dipping.
Tips
- Temperature is key: Ensure your oil is precisely 350°F (175°C) for the perfect golden-brown churros. Use a digital thermometer for accuracy.
- Dough consistency matters: Mix the dough thoroughly and let it cool before adding eggs to prevent scrambling.
- Piping technique: Use a large star-shaped tip for that classic ridged churro texture, and keep your piping bag at a consistent angle while frying.
- Fry in small batches to maintain oil temperature and prevent overcrowding.
- Drain excess oil on paper towels to keep churros crisp, not greasy.
- Serve immediately for the best texture - churros are always best when fresh and warm!
- Get creative with dipping sauces like chocolate, caramel, or dulce de leche for an extra indulgent treat.
Nutrition Facts
Calories: 240kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
