Greg Dupree
Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 14

Churros require a relatively stiff batter to help them hold their ridged shape, leaving plenty of nooks for cinnamon-sugar. To prevent blowouts while piping the batter, be sure to double-line the pastry bags, which will also give you more control.

How to Make It

Step 1    

Combine 2 1/4 cups water, butter, vanilla bean seeds, orange zest, salt, and 1/4 teaspoon cinnamon in a large saucepan over medium; bring to a simmer, stirring occasionally. As soon as the mixture begins to simmer, add flour all at once, and quickly stir with a heatproof spatula or wooden spoon until completely incorporated, about 20 seconds.

Step 2    

Immediately transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed 3 minutes. Add egg, and beat on medium speed until completely incorporated, about 20 seconds. Transfer batter to a double-lined pastry bag (place 1 bag inside another) fitted with a 1/3-inch open star tip.

Step 3    

Pipe 14 (15-inch-long) straight ropes of batter onto 2 parchment paper–lined baking sheets. Let dry until a skin forms and batter is no longer sticky around top and sides of rope, about 30 minutes. Bring ends of 1 rope together to form a teardrop shape, lightly pressing ends together to secure. Repeat with remaining ropes. Chill teardrop shapes at least 30 minutes or up to 2 hours. (Alternatively, freeze on baking sheets until hardened. Transfer to a large ziplock plastic freezer bag, and freeze up to 1 month.)

Step 4    

Stir together sugar and remaining 1 tablespoon cinnamon in a large bowl; set aside. Pour oil to a depth of 2 1/2 inches in a large Dutch oven. Heat over medium-high to 375°F. Working in batches, fry chilled or frozen churros, turning occasionally, until light golden brown with a crispy outside and custardy center, 2 minutes and 30 seconds to 3 minutes and 30 seconds. Toss hot churros in cinnamon-sugar, and serve immediately with cajeta or sweetened condensed milk for dipping.

Make Ahead

Piped churros can be chilled, uncovered, up to 2 hours or frozen on a sheet tray, transferred to a large ziplock plastic freezer bag, and frozen up to 1 month. Fry straight from the refrigerator or frozen (cook time is the same from frozen).

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