- 1/4 Cup Sugar
- 1/4 teaspoon Cinnamon
- 1 Cup All Purpose Flour
- 1 Cup Water
- 1/2 teaspoon Table Salt
- 2 Tablespoons Vegetable Oil neurtal tasting
- 3 Tablespoons Sugar
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Mix ¼ cup sugar and cinnamon and place to the side, this is the sugar mixture to roll the churros in after they have been baked or fried.
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Over medium heat, combine the flour, water, salt and 2 Tablespoons vegetable oil in pan. Bring to a boil and then immediately remove from the stove. With a wooden spoon stir in the flour, stirring constantly. The mixture will begin to thicken and eventually form almost like a ball in the center of the saucepan. Let cool a few minutes and then transfer to a pastry bag fitted with a star tip or use a regular gallon size resealable plastic bag. Cut a small ½” – ¾” hole in the bottom corner and you now have a makeshift pastry bag.
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While making the dough, heat oil about 1” to 2" high in pan to 375 degrees. If you don’t have an oil thermometer then sprinkle some water over the oil and wait until it sizzles, an even better way to tell if the oil is ready is to put a small piece of bread in the oil and see if it browns in about 20 seconds, then it’s 375 degrees. It’s easier to heat up the oil then to make a mistake and have to bring the temperature down.
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Once the oil is ready squeeze a 1” – 2” ball directly into the oil, pinching the dough as it comes out of the bag to release it, or use scissors if necessary. Fry for 2 minutes on each side until golden brown and cooked all the way through. don't overcrowd your pan, you want the churro bites to not be touching each other.
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Use a small sieve or slotted spoon to remove the churro bites to a paper towel lined plate. When cool enough to handle roll in the cinnamon sugar mix.
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While making the dough, preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and pipe the churro bites directly onto the paper, about 1” – 2” balls. They won’t spread during baking so you can place up to 40 on a tray. Bake for 10 minutes or until golden brown and cooked through. They won’t be as brown as the fried donuts, see picture.
When cool enough to handle roll in cinnamon sugar mix.
Cooked churros can be frozen on a parchment lined baking tray for about 30 minutes. Then wrapped airtight or in a resealable plastic bag and frozen for up to a month; thaw, uncovered, at room temperature; then reheat for about 10 minutes in a 350°F oven.
The dough can easily be frozen. Use our flash freeze method of piping the dough onto a parchment lined baking sheet, freeze the churro dough bites for about 30 minutes. Place frozen churro dough bites in a labeled resealable plastic bag and freeze for up to 3 months. When the mood strikes, pull out as many churro bites as you would like and fry for 2 ½ minutes each side or bake for 15 minutes. Then enjoy!