I thought that learning to make my own churros was going to be a huge undertaking. I was up for it, but I did not think it was going to be easy. Turns out, I was totally wrong, they’re much easier than donuts!
All you have to do is make a simple dough, place that dough in a piping bag, (or really a gallon bag with a hole snipped in the corner will do), and pipe the dough into hot oil. They cook up in a minute or two and you fish them out with a little strainer and that’s it!
Amazing, right? I thought so. 😉
The dough is similar to a choux pastry, in that you make it on the stovetop. Easy peasy!
2/3 cup all purpose flour
2 tablespoons unsalted butter
1 cup water
2 teaspoons sugar
enough oil to fry in
1. Boil the butter, water, pinch of salt and the sugar in a medium size sauce pan.
2. With the heat on low, add the flour and mix. Like, really mix this up well.
3. Remove it from the heat and let the dough cool down a bit. You want it to be warm but not hot to the touch so you can mix in the egg. If the dough is too hot when you mix in your egg, it’ll cook and the dough will not come together. So, wait till it cools down a bit and then mix in the egg.
4. Now heat your oil and fill a pastry bag (or a gallon bag) with the dough.
5. When you pipe the dough into the oil, I found it worked best to use kitchen scissors to actually cut the dough where I wanted to stop, instead of pinching it off like I might with another type of dough.
6. They cook fast, so watch them! Once you’ve taken them out of the oil, arrange them on a tray and either dust them with cinnamon sugar, roll them in cinnamon sugar or dust with powdered sugar.
I served these to the kids with powdered sugar and Nutella, but you can use whatever dips you like!