I found this recipe for churros in a cookbook and decided to give it a try out. I’ve always loved the taste and texture of churros, so I was super excited to dive into this Spanish treat. Also for anyone on the fence about making these, making churros is very easy. The dough is easier to make than muffin batter. The only real difficulty is frying them, but if you keep the oil at 375°F it shouldn’t be a problem.
Also if you don’t have a piping bag, turn the dough into a different shape. You can shape them into balls, cut them into squares, or even use a waffle iron to press them into a waffle shape. The taste will be the same regardless.
Have you ever wondered why we fry things with oil? Why not water, milk, juice, or alcohol? This might seem like a simple question, but other than tradition what reason is there for frying with oil? The reason for oil is twofold. The first reason is that the boiling point of water and alcohol are much lower than the boiling point of oils. This is because the sum of the intermolecular attractive forces between oils are stronger than those of water and alcohols. It would take significantly longer to cook food with water and alcohol.
The second reason is that water based liquids will make the object being cooked soggy. A simple observation you might say. My response will be: Why does water cause food to become soggy, but oil creates a crisp texture? The answer to this question is polarity. I’ll go further into detail in a doughnut post perhaps, but put simply fats are hydrophobic (not attracted to water). The primary components in most foods are proteins, starches, and water. These components are all hydrophilic (attracted to water). Hydrophobic and hydrophilic molecules are like cops and robbers. They don’t get along too well. Thus with proper frying technique, the end product will not be greasy and oily because the oil will not want to associate with the food being fried.
Makes 24 churros
1 cup of water
2 ½ tablespoon of sugar
½ tsp of salt
2 tbs of unsalted butter
1 cup of AP flour
1 quart of peanut oil
Cinnamon Sugar= ¼ cup sugar+ ½ tbs cinnamon
- Combine the water, sugar, salt, and butter in small saucepan over medium heat. Bring to a boil.
- Remove from heat and stir in the flour until a ball forms
- Pour the oil in an electric fryer or deep saucepan and heat to 375 F (try to maintain this heat. Adding dough to the oil does lower the temperature of the oil, so be careful of overcrowding)
- Place the mixture in a star tipped pastry bag and pipe strips into hot oil (cut the end with scissors dipped in hot oil)— if you do not have a pastry bag use desired shape (sphere, waffle, etc)
- Fry until golden, about 2 minutes, then drain on paper to towels.
- Add desired amount of cinnamon sugar. To completely coat, place cooling churros in a plastic bag and shake with cinnamon sugar.