Street Food Favorites
Charred Mexican Street Corn
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Street Food Favorites
Cinnamon Sugar Churros
Churros are simpler than they look — a choux-style dough piped straight into hot oil, fried until golden, then rolled in cinnamon sugar while it's still warm enough to stick. No special equipment beyond a piping bag or a sturdy zip-top bag with the corner snipped off.
15 minPrep Time
20 minCook Time
35 minTotal Time
6Servings
ModerateDifficulty
Ingredients
- 1 cup water
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- Oil, for frying
- 1/2 cup granulated sugar, for coating
- 1 tbsp ground cinnamon, for coating
Method
- Make the dough. Combine the water, 2 tablespoons of sugar, salt, and butter in a saucepan and bring to a boil. Remove from heat and add the flour all at once, stirring vigorously until it forms a smooth ball that pulls away from the sides of the pan.
- Add the eggs. Let the dough cool for 3 to 4 minutes, then beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Heat the oil. Heat about 2 inches of oil in a deep, heavy pot to 360°F.
- Pipe and fry. Transfer the dough to a piping bag fitted with a large star tip. Pipe 4 to 5 inch strips directly into the hot oil, cutting with scissors or a knife. Fry 3 to 4 at a time for 2 to 3 minutes per side, until deep golden brown.
- Coat and serve. While the churros drain briefly on paper towels, mix the remaining sugar and cinnamon in a shallow dish. Roll the warm churros in the cinnamon sugar until fully coated and serve immediately.
Note: Keep a close eye on the oil temperature with a thermometer — churros fried too hot will brown on the outside before the inside cooks through. If the dough is too soft to hold its shape when piped, let it cool for another minute or two.
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