Golden brown deep fried rich churros topped with cinnamon spiced sugar.
FEATURED STANDOUTS
Cake Flour
A finely milled wheat flour with a lower protein content than all-purpose flour, resulting in a more tender and delicate texture in baked goods. It is often used in cakes, pastries, and cookies to achieve a light and fluffy crumb.
Eggs
A rich ingredient that provides structure, richness, and moisture to churros. The proteins in eggs coagulate during frying, creating a network that holds the cake together.
Vanilla
Vanilla is a warm and comforting spice that is derived from the dried seed pods of the Vanilla planifolia orchid. It has a sweet, creamy flavor with hints of caramel, toffee, and chocolate.
White Sugar
White sugar is a refined sugar that is made from sugar cane or sugar beets. It has a sweet, mild flavor that makes it a versatile ingredient in many types of food and beverages. White sugar is often used in baking, as it helps to create a light and fluffy texture.
Cinnamon
Cinnamon is a spice that is made from the dried bark of the cinnamon tree. It has a warm, spicy flavor with hints of sweetness and woodiness.
TIPS & TRICKS FOR THE BEST CINNAMON SUGAR CHURROS
If you don’t have cake flour
You don’t need cake flour to make this recipe. It is used mainly to keep the churros incredibly light. You can follow the recipe exactly with the substitute of all purpose, 1:1 gluten free or wheat.
Making Churro Batter Light
Beat the eggs thoroughly before adding them to the batter. This will help to incorporate air into the batter, making it light and fluffy.
Use cold water when making the batter. This will help to prevent the batter from becoming tough.
Don’t over mix the batter. Over mixing will develop the gluten in the flour, making the batter tough.
Let the batter rest for at least 30 minutes before frying. This will help the batter to develop its flavor and texture. If you store and refrigerate the churros make sure they are room temperature before frying.
Frying Churros Crispy
Heat the oil to the correct temperature before frying the churros. The oil should be between 350 and 375 degrees Fahrenheit. Fry the churros in small batches so that they don’t overcrowd the pan. This will help them to cook evenly. Turn the churros frequently while frying so that they cook evenly on all sides. Fry the churros until they are golden brown and crispy.
Draining and Tossing with Cinnamon Sugar
Drain the churros on paper towels to remove excess oil. While the churros are still hot, toss them in a mixture of cinnamon sugar. This will help the cinnamon sugar to adhere to the churros.
How to Make Sure the Egg Doesn’t Cook When Adding It to the Dough
Make sure the egg is at room temperature before adding it to the dough. This will help to prevent the egg from cooking when it comes into contact with the hot dough. Add the egg to the dough gradually, while stirring constantly. This will help to distribute the egg evenly throughout the dough and prevent it from cooking.
Do You Need Eggs When Making Churro Dough
Eggs are not essential for making churro dough, but they do help to add flavor and richness. If you are allergic to eggs, you can omit them from the recipe. However, your churros may not be as flavorful or rich.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Pot for frying
Thermometer
Mixing Bowls
Measuring cups and spoons
Spider or slotted spoon
Paper towels
SIMILAR INGREDIENTS TO
Dark Chocolate Pistachio Pretzel Clusters: The Ultimate No-Bake Treat
Tres Leches Mini Pancake Parfait
Pan au Chocolat Bread Pudding
ENJOY THIS RECIPE WITH
Vanilla Blueberry Jam Cupcakes
Walnut Chocolate Chip Cookies
Buttermilk Cheesecake Brownie Bars
Golden brown deep fried rich churros topped with white sugar and spiced cinnamon.
INGREDIENTS
- 2Qt Cooking oil, for frying
- BATTER
- 2c Cake flour
- 2c Water
- 4Tb White Sugar
- 1 tsp Salt
- 4Tb Canola Oil
- 2 Eggs
- 1Tb Vanilla
- DUSTING
- 1/2c White Sugar
- 1Tb Cinnamon
INSTRUCTIONS
- To make the cinnamon sugar dusting, mix cinnamon and sugar. Set aside until ready to use.
- In a small saucepan, combine water, sugar, and 4 tablespoons of oil. Bring to a boil.
- Once the sugar dissolves, let the mixture cool for five minutes.
- Add flour and stir until a ball forms.
- Transfer the mixture to a large mixing bowl or stand mixer. Mix on low speed until you no longer see steam. Add vanilla and one egg at a time until combined. Transfer the batter to a piping bag and set aside at room temperature.
- Heat cooking oil on the stove. Once hot, snip the end of the piping bag and pipe five swirls into the pan, three at a time. Cook for 2 minutes. Once golden brown, remove the churros from the oil and immediately toss them in the cinnamon sugar mixture.
LET’S STAY CONNECTED
[ss_social_follow networks=”Pinterest”]
One response to “Cinnamon Sugar Churros”
YUMMY!