Churros taste like a big stick of cinnamony-sugary heaven. Brought to Mexico by the Spaniards, fresh churros are meant to be savored for breakfast, dipped into thick hot chocolate, or served with Café con Leche.
An authentic Spanish churro is thin and needs to be piped through a star-shaped funnel tip. That way, the ridges get crispier than the rest, and the full gamut between crunch and chew can be appreciated by the mindful. A churro is easier to eat than a donut, which may explain in part why they’re so popular as a walk-around treat at fairs and amusement parks.
How to Make Churros
- In a medium saucepan, combine 1 cup of water, butter, salt, and sugar; bring to a boil over medium-high heat.
- Reduce heat to low, and sift in the flour, stirring for 1 minute
- Add eggs, 1 at a time, beating until incorporated after each addition (you can use a mixer on low speed).
- Spoon the mixture into a pastry bag fitted with a large open star tip. A 1/4" star is typically included in a basic pastry set; this will yield churros about 3/4" in diameter.
- If you're looking for fatter, 1" churros, use a wider star tip.
- Heat 3 to 4 inches of oil in a large Dutch oven until it registers 325 degrees F on a deep-fry thermometer.
- Holding the pastry bag a few inches above the oil, carefully squeeze out the batter, snipping off 4-inch lengths with a knife or kitchen shears.
