Churros

Info

Simple eggless churros made from water, flour, oil, sugar, and salt. The dough is thick, piped into hot oil, fried until golden, and coated in cinnamon sugar while still warm.

Steps

1. Add water, sugar for the dough, salt, and vegetable oil for the dough to a pot. Bring to a boil.
2. Remove the pot from the heat and add plain flour all at once.
3. Stir until a smooth, thick dough forms without lumps.
4. Let the dough cool for 5 to 10 minutes. It should no longer be very hot, but still soft enough to pipe.
5. Transfer the dough into a piping bag with a star-shaped nozzle (plastic bag whith the corner cut off also works).
6. Heat oil for frying to about 180 to 190 °C.
7. Pipe strips of dough directly into the hot oil, good churros should be thin.
8. Fry the churros until golden, about 2 to 4 minutes total, turning them halfway through.
9. Let the oil drain on paper towels for a while.
10. Mix sugar for coating with cinnamon.
11. While the churros are still warm, coat them in the cinnamon sugar mixture.

The dough should be very thick, not runny. If it is too thin, the churros will not hold their shape. For a crispier result, let the mixed dough rest for about 10 minutes and fry it in properly heated oil.