RCI-BR.007.0038.001
Churros
A very simple recipe for plain churros. Makes one plateful, suitable for about 4 people. It can easily be doubled or halved, but be warned that attempting to mix more than double this recipe at once is very hard work.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 2 quarts
- 1 cup
- ½ cup
- 1 cup
- ¼ teaspoon
- 3 unit
- ¼ cup
- ¼ teaspoon
Method
1
Heat the vegetable oil in a deep skillet or pot to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature carefully.
5 minutes
2
Combine water and margarine in a saucepan and bring to a boil over medium-high heat, stirring until the margarine is completely melted.
3
Remove the saucepan from heat and stir in the all-purpose flour and salt until a thick dough forms.
4
Transfer the dough to a churrera or pastry bag fitted with a large star tip. Allow the dough to cool slightly for 2-3 minutes until it's cool enough to handle safely.
5
Carefully pipe 4-6 inch lengths of dough directly into the hot oil, using scissors or a knife to cut the dough at the tip of the pastry bag. Fry in small batches to avoid crowding the pan.
2 minutes
6
Fry the churros until golden brown on both sides, turning halfway through cooking with tongs or a slotted spoon.
3 minutes
7
Transfer the fried churros to a paper towel-lined plate to drain excess oil.
2 minutes
8
Combine the white sugar and ground cinnamon in a shallow bowl, mixing well to distribute the cinnamon evenly.
1 minutes
9
Roll or lightly coat the warm churros in the cinnamon-sugar mixture until fully covered on all sides. Serve warm.