Hello and happy Friday! Guys, its the best day of the week and it’s national doughnut day! So you know that is just an excuse to bake something up on this blog! So excited for the homemade churros. I mean, come on! Churros! It’s like being transported to a summer fair, or theme park…but right in your own kitchen! I was also super surprised at how easy these were to make! I mean, in no time at all you’ll be munching on sweet and savory crispy bits of dough coated in a sweet cinnamon sugar mixture. Hungry yet? I am! So lets get to it!
Now, this recipe is a little surprising, or at least it surprised me while doing research, in that it doesn’t contain yeast. I was blown away! I could have sworn that churros HAD to be a yeast bread, I mean it just make since right? Well nope. Not the case. This recipe is very basic and easy to follow and also easy to halve and make half as many churros! But, why would you want to do that?!
Also, you can make your churros in just about any shape you want. This is a drop style fried dough, so basically that means that you can pipe long thin churros into your hot oil and using a pair of scissors, snip off the end and let them fry up. Or, if you want you can make shapes, curly Q’s…whatever suits your fancy. I made pretty sizable churros, about 6 inches long, but you could also make them smaller. Skies the limit!
Another thing to keep in mind, as when frying anything, is to maintain your oil temperature and the best way to do that is with a fry thermometer like the one below! Cheap and good for frying, cooking, baking, candy making…basically it’s a multi purpose tool that is handy in your kitchen.
So now that you’ve fried up your golden churros, toss them (while still hot!) in the cinnamon sugar mixture to coat. You can do this multiple times, depending on how sugary you like your churros.
And there you have it! a great breakfast or dessert anytime, but especially on national doughnut day!
See ya next time!
- 4 cups All Purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 Cup sugar
- 2 cup water
- 1/4 Cup coconut oil
- 2 egg
- 8 cups frying oil
For the Sugar Topping:
- 1/2 cups sugar
- 2 Cups Brown Sugar
- 3 tablespoons cinnamon
- In a large bowl whisk together flour, baking powder, salt and sugar until well combined.
- Combine water and coconut oil in a small saucepan and bring to a boil over medium high heat.
- Once boiling, pour the wet mixture into the dry mixture and beat until thick dough forms.
- When the mixture has cooled slightly, add eggs, one at a time, and mix until the dough comes back together.
- Scoop dough into a decorating bag with a #2D or a #1M Tip. (May need to be done in batches)
- In a large bowl, mix sugar and cinnamon until well combined.
- Pour oil into a large pot and use a candy thermometer to bring it to 375ºF. Pipe churros into the oil.
- Fry for 3 to 5 minutes or until golden brown.
- Remove churros with tongs and place onto a paper towel lined sheet tray to dry and cool, about 2 minutes.
- Toss each churro in the cinnamon sugar topping to coat.
- Serve warm with a glass of milk! Enjoy!