Churros

Once you’ve made churros, you’ll never go back to doughnuts. Crispy on the outside, churros are delicate, sweet, and light as air inside. They are shaped as little tubes instead of rounds, and you can dust them with cinnamon sugar or icing sugar as soon as they come out of the oil. Then dunk them in chocolate sauce—it’s worth every calorie. And always makes more than you need.

Serves 4, and makes 1 1/2 cups (375 mL) chocolate sauce

Ingredients

Cinnamon sugar

• 1 teaspoon (5 mL) ground cinnamon
• 2 tablespoons (30 mL) granulated sugar

Churros

• 1 cup (250 mL) water
• 2 1/2 tablespoons (37.5 mL) granulated sugar
• 1/2 teaspoon (2.5 mL) kosher salt
• 2 tablespoons (30 mL) vegetable oil
• 1 cup (250 mL) all-purpose flour
• Vegetable oil for deep-frying, about 4 cups (1 L)
• Piping bag with a medium star-shaped tip
• Kitchen scissors

Directions

Cinammon Sugar

1. In a small bowl, mix the sugar and cinnamon just to combine. Set aside.

Churros

1. In a small saucepan over medium heat, combine the water, sugar, salt, and vegetable oil. Bring to a boil, then remove the pan from the heat. Using a wooden spoon, beat in the flour until thick paste forms. Return the pan to the heat, and cook for another minute.
2. Heat the oil in a heavy-bottomed pot or wok over medium-high heat to 375°F (191°C). Line a baking sheet with paper towels.
3. Place the dough into the piping bag. Pipe dough about 2 1/2 inches (6 cm) in length into the oil, use scissors to cut the dough. Do 3 or 4 at a time so as not to overcrowd the pot. Deep-fry until golden brown and crispy, about 4 minutes. Remove using a slotted spoon or spider and let drain on the paper towel–lined baking sheet. Immediately toss with the cinnamon sugar to ensure the coating will stick. Repeat with the remaining batter.
4. Serve warm or at room temperature with the chocolate sauce.