Churros with Cinnamon and Sugar

Churros with Cinnamon and Sugar

September 22, 2015

A common street food, Churros with Cinnamon and Sugar must be eaten warm and crunchy with a side of chocolate sauce. The centre will always be a little doughy. If street food isn’t possible where you live, make Churros in your own kitchen for your kids’ birthday parties or on a Sunday afternoon. Your family will clamour for Churros with Cinnamon and Sugar any day of the week. You can never make too many. Tell me how it goes in the comment section below.

I want to thank Delicious Spanish Recipes for this Churro recipe. You can find the original recipe. Be sure to browse through the site, as there is lots of well-written posts.

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Ingredients

Make 24 churros

Cookie Dough Ingredients

  • 2 cups 250 grams 8.8 ounces bleached all purpose flour
  • pinch of salt
  • 3.5 tablespoons 50 grams 1.75 ounces unsalted butter
  • 1 cup 113 grams 8 ounces water
  • 2-4 cups 396 grams - 792 grams 14 ounces to 32 ounces sunflower oil or another light, flavourless oil

Cinnamon and Sugar Ingredients

  • 1/3 cups 75 grams 2.6 ounces sugar
  • 1 tablespoon 1 tablespoon 1 tablespoon ground cinnamon powder

Chocolate Sauce Ingredients (Optional)

  • 3/4 cup 150 grams 5.25 ounces dark or milk chocolate
  • 1 1/4 cup 290 grams 10 fluid ounces heavy cream
  • 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon vanilla extract
  • 3-4 fresh 3-4 fresh 3-4 fresh whole cardamom pods

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

  • Mix the flour and salt in a bowl.
  • Measure the butter and water in a small saucepan.
  • Set up the pastry bag with a star tip, or set up the Churrera.
  • Measure the frying oil in a wide mouth pot, and set up the digital thermometer.
  • Lay paper towels onto a tray, and set aside.

MISE EN PLACE FOR THE CHOCOLATE SAUCE

  • Measure the cream into a saucepan and add the cinnamon stick, cardamom pods and vanilla extract.
  • Coarsely chop the chocolate.

ASSEMBLING THE COOKIE DOUGH

  • Melt the butter and water in a saucepan and bring to a boil.
Melting the butter in the water and bringing it to a boil.
Melting the butter in the water and bringing it to a boil.
  • Pour the hot butter and water into the flour and salt.
Add hot liquids into the dry ingredients.
Add hot liquids into the dry ingredients.
  • Stir rapidly with a wooden spoon or a dough whisk until well mixed.
Mixing churro batter.
Mixing churro batter.
  • The dough should be smooth and putty-like, but just too sticky to handle. If it is dry, add small amounts of hot water until the dough feels sticky. See NOTE 1 below.
Making sure to have sticky dough.
Making sure to have sticky dough.
  • Spoon the warm dough into a piping bag fitted with a star-shaped nozzle.
Filling the piping bag with churro batter
Filling the piping bag with churro batter
  • Let it rest in the fridge for about 30 minutes.
The piping bag with the star tip filled with churro batter.
The piping bag with the star tip filled with churro batter.
  • In another bowl mix the sugar and ground cinnamon
  • Prepare the Chocolate Sauce if you’re using it.

METHOD FOR THE CHOCOLATE SAUCE

  • Warm the cream and spices gently for about 5 minutes to infuse the flavours, but do not let the cream come to a boil, or it will be too hot and separate the chocolate. Take the steamy cream off the heat and add the chocolate, stirring continuously until the chocolate has melted, and the mixture is smooth. Remove the cinnamon and cardamom pods.
  • Warm the oil to 180 °C for deep frying. See NOTE 2 below.
  • Pipe the dough to the desired length directly into the oil, cutting each Churro with scissors.
Press out the churro batter and cut the dough to the desired length.
Press out the churro batter and cut the dough to the desired length.
  • Cook for about 4 minutes until golden and cooked all the way through. The centre will remain a little doughy and won’t develop a crumb.
The churros sizzling to golden brown.
The churros sizzling to golden brown.
  • Once the churros are golden brown, remove them to a tray lined with paper towels.
The hot churros just out of the hot oil.
The hot churros just out of the hot oil.
  • While still warm, toss them in the sugar and cinnamon mix.
The churros in the cinnamon and sugar.
The churros in the cinnamon and sugar.
Tossing them in the cinnamon and sugar.
Tossing them in the cinnamon and sugar.
A warm churro.
A warm churro.
  • If desired, serve the chocolate sauce in a dipping bowl , and serve with the churros.
Churros with Cinnamon and Sugar: The Finer Cookie.
Churros with Cinnamon and Sugar: The Finer Cookie.

NOTE 1

The texture of the dough is important at this point because if the dough is sticky enough, the finished Churro won’t be dry.

NOTE 2

It is crucial to have the oil hot enough so that the Churros won’t absorb too much oil and be greasy. If you do not have a thermometer then try cooking a small ball of the dough first to test. It should take about 4 minutes to become golden brown and cooked through. Adjust the temperature accordingly to achieve this.

 

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