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Homemade cinnamon churros: quick and easy
Crispy on the outside and fluffy on the inside. This Mexican treat is everything you want a dessert to be.
Tools
Ingredients
240 ml whole milk
240 ml water
180 g butter
2 tbsp caster sugar
1/2 tsp salt
250 g all-purpose flour
6 eggs
100 g cinnamon sugar
Step by step
Mix 1 teaspoon of cinnamon with 100 g of caster sugar. Use this cinnamon sugar to sprinkle over the fried churros.
Transfer the milk, water, butter, sugar and salt to a saucepan. Put over medium heat until the butter has melted.
Lower the heat and add the flour to a saucepan. Stir vigorously with a wooden spoon until the dough is smooth.
Transfer the dough to the bowl of the stand mixer fitted with Paddle Attachment.
Start mixing on speed 1 and add the eggs one by one.
Transfer the dough to a piping bag fitted with a star nozzle.
Heat a large pot of frying oil until the oil reaches 175°C.
Hold the piping bag over the oil and squeeze out churros of approximately 8 cm. Cut the ends of the churros with scissors to make the piping easier.
Fry the churros for 4 minutes until golden brown.
Sprinkle the churros with cinnamon sugar as soon as they come out of the oil.