Churros are fried-dough snacks, originated in Spain and Portugal. They made their way to Mexico and gained a huge popularity there.
The only difference between Spanish and Mexican churros is that Mexican churros are coated in a cinnamon sugar mixture and served with chocolate, caramel, or whipped cream or eaten plain, while Spanish churros are coated in sugar and served with a thick dipping chocolate.
– 1 tbsp ground cinnamon
– 1 cup sugar
– 1 tsp vanilla
– 1/2 cup milk
– 6 tbsp unsalted butter
– 1 tsp salt
– 1 cup all-purpose flour
– 3 large eggs
– vegetable oil (for frying)
1. Whisk cinnamon and sugar in a medium bowl; set aside.
2. Simmer milk with vanilla, butter, salt, 1 tbsp sugar, and 1/2 cup water in a medium saucepan over medium-high heat.
3. Add flour and vigorously mix until dough comes together.
4. Transfer to a mixer bowl.
5. Add eggs, one at a time.
6. Beat until dough is smooth, glossy, and somewhat stretchy.
7. Spoon dough into pastry bag.
8. Pour oil into a large pot to come halfway up the sides.
9. Squeeze out dough, moving the bag as you squeeze so dough is piped in a 6″ length into oil.
10. Using a paring knife, cut off dough at the tip to release into oil.
11. Fry churros, turning once and adjusting heat as needed, until golden brown on all sides, 2–3 minutes per side.
12. Transfer to a paper towel-lined baking sheet.
13. Toss warm churros in reserved cinnamon-sugar mixture.
14. Serve with warm chocolate sauce and hot chocolate, if desired.