Mexican
Churros
Ridged Mexican churros fried crisp outside and tender within, rolled warm in aromatic cinnamon sugar.
6 servings · 30 minutes prep · 30 minutes cook
Ingredients
Main
- 1 cup water
- 4 tbsp unsalted butter
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- Avocado oil, for frying
- 1/2 cup sugar, for coating
- 1 1/2 tsp ground Mexican cinnamon
Directions
Method
- Bring the water, unsalted butter, 1 tablespoon sugar, and kosher salt to a boil in a saucepan.
- Add the all-purpose flour all at once and stir vigorously over medium heat until the dough pulls from the pan and leaves a thin film, 1-2 minutes.
- Cool for 7 minutes. Beat in the eggs one at a time, then the vanilla extract, until the dough is smooth, glossy, and pipeable.
- Rest the dough for 8 minutes. Heat 2 inches avocado oil to 350F.
- Pipe 5-inch lengths through a large star tip into the oil, cutting with scissors. Fry until deeply golden, hollow-sounding, and crisp, 2-3 minutes per side.
- Drain for 30 seconds, then roll while hot in the coating made from the remaining sugar and ground Mexican cinnamon.
