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Recipe Card
ingredients
- Nutella®, for dipping
- 1 1/4 cup all-purpose flour
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoons salt
- 1/2 cup plus 3 tablespoons sugar, divided
- 2 eggs, cold
- Vegetable or canola oil, for frying
- 1 teaspoon ground cinnamon
Method
Step 1
Combine butter, water, sugar and salt in a saucepan. Bring a boil.
Step 2
Once the butter has melted, remove from the heat and add the flour all at once. Mix with a rubber spatula vigorously until all the flour is combined and it forms a dough. Place the dough ball in a separate mixing bowl and let it rest for at least 5-10 minutes.
Step 3
Heat about 2-3 inches deep of oil in a medium skillet or saucepan until the it reaches 350°F. Keep the oil between 350°F to 370°F.
Step 4
While the oil is pre-heating, use an electric mixer to beat in one egg at a time. The dough should still be slightly warm. When the egg is full mixed, add the second one. Mix until combined. Spoon half the dough into a piping bag with a Wilton 1M open star tip. If the batter is too runny, whisk in a spoonful of flour.
Step 5
Once hot, carefully pipe 4 inch long strips of dough directly into the frying pan and cut the end with scissors. Don’t fry more than 5-6 strips at once. It will lower the temperature and the churros won’t have room to puff up. Fry for about 2 minutes on each side until both sides of the churro are golden brown. Remove with a mesh strainer. Repeat until you have no more dough to fry.
Step 6
Transfer the churros to a paper towel to soak up excess oil and immediately toss into the cinnamon sugar mix. Transfer to a serving tray along side Nutella for dipping.