Though they trace their heritage back to Spain, golden-fried churros are stalwarts of Mexico’s cuisine. They can vary in size and shape, but most are straight batons served hot from the fryer, with a relatively smooth appearance, golden and crunchy with a touch of creaminess at the center. While warm, they’re rolled in crystalline sugar (and, for lots of churreros, cinnamon).
There are many home-style churro recipes floating around that direct you to make silky cream puff (pate a choux) dough and pipe it through a pastry bag. That’s not the traditional dough of street vendors and churrerías. Their dough is simpler (basically just water and flour), and it’s so stiff you have to put it through a churro press (or cookie gun). Their dough is the one that makes those incredibly delicious, classic churros that I love. Their dough is the one I’m giving you here, with one small twist. I like to add a touch whole wheat flour to give the dough a hint of nuttiness.
Most cookie guns come with a star tip that can be used for churros. Online, you can easily buy an inexpensive plastic churro press which works very well with this recipe, though the churros it presses out are a little larger and more deeply lobed than what I think is ideal. No one will quibble, however, once they take a bite.
INGREDIENTS
- 1/4 cup (50 grams) vegetable oil, plus more to a depth of about 1 ½ inches for frying
- 2 tablespoons (24 grams) sugar, plus 1 cup or so for coating the churros
- 1/2 teaspoon table salt
- 2 cups (280 grams) all-purpose flour
- 2/3 cup 70 grams) whole wheat flour (or use additional all-purpose flour)
- About 1 teaspoon (3 grams) ground cinnamon, preferably Mexican canela (optional)
- Chocolate sauce for dipping, optional
INSTRUCTIONS
Make the dough. In a medium-small (2-quart) saucepan, combine 2 cups (454 g) water with the oil, sugar and salt. Set over high heat and bring to a boil, stirring to dissolve the sugar and salt. Add the flour all at once and stir vigorously until the mixture forms a thick, smooth-textured ball. Remove from the heat and let cool.
Fry the churros. When you’re ready to serve the churros, heat the oil in a large pan (my preference for ease and consistency of temperature is a heavy pan or cast-iron skillet that’s about 9 inches across and 3 inches deep) over medium to medium-high until it reaches 375 F (the oil will shimmer on the surface and smell like hot oil).
Scoop the dough into a churrera or cookie gun fitted with a fluted/star opening. Press out an 8-inch length of dough, then pull it free from the press with your fingertips. Carefully lay the churro in the oil and cook, turning occasionally, until it is deep golden brown, about 3 minutes if the oil temperature is right. Remove it to drain on paper towels, let it cool a minute, then break it open to check for doneness—it should be just a little soft inside (but not doughy). Too low an oil temperature and the churros will take a long time to color, usually bursting apart before they’re brown; too high a temperature and they’ll brown quickly but not cook through.
Spread the 1 cup sugar over the bottom of a deep plate and mix in the optional cinnamon. Press out and fry the churros 2 or 3 at a time, draining each batch on paper towels. Working quickly, roll the churros luxuriously in the sugar mixture while they’re still warm. They’re ready to enjoy.
Working Ahead: The churro dough (Step 1) can be prepared up to several hours before frying; cover it and leave at room temperature. If you can’t fry the churros just before eating, warm them for 3 or 4 minutes in a 350 degree oven, but always serve them warm.
