Churros
The smell of frying churros is one of those simple treats you can't forget. That's the kind of memory you keep from your childhood, walking through fêtes foraines. A churro is a type of fried dough pastry that originated in Spain and Portugal and is now popular throughout Latin America and beyond. Made from a simple eggless pâte-à-choux style dough, it is piped through a star-shaped nozzle and fried until crisp and golden brown on the outside while remaining soft and airy on the inside. Their distinctive ridged shape gives them plenty of surface area, creating that satisfying crunch in every bite.
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The first thing you notice at the fair
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Churros Batter
- In a saucepan, bring water, butter, sugar, vanilla sugar, and salt to a quick boil. Remove from the heat and stir in the flour. Once incorporated, cook for one minute on the stove. Transfer dough to a pastry bowl and let it cool off a bit. Pipe each churro onto a piece of greased parchment paper, so it will be easier to grab and slide into the oil when ready to fry.
Storage
- Now, the ready-to-fry churros can be made in advance and stored in the refrigerator for up to 48 hours. Churros can also be made ahead of time and kept frozen for up to 2 months. Frozen churros should be deep-fried while still frozen. Due to the condensation released during frying, make sure to fry them in a fryer with a lid or use a pan that offers enough room to handle the situation and avoid splashing oil.
Frying Churros
- In a sautoir or Dutch oven, heat frying oil 2"/5 cm deep to 375ºF. Grab the parchment and carefully immerse each churro in the oil, and fry until golden brown. Roll each churro in cinnamon sugar while still warm. Enjoy!
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