A recipe for churros: easy to make, dangerously easy to eat
- Serve this satisfyingly crunchy fried dessert with hot chocolate or a similarly sweet dipping sauce
- The dough can be kept in the fridge so simply fry as many churros as you can consume immediately
If the only churros you’ve eaten are the stick-straight frozen type, you’re in for a treat when you taste the home-made version. Churros are easy to make, and dangerously easy to eat. What I love about them is that there’s a lot of surface area, which means more crunch.
After they’re fried and drained briefly on paper towels, dredge the still-hot churros in plain granulated sugar, or mix in some ground cinnamon. They can be served with hot chocolate, or dipped in chocolate sauce or caramel sauce.
Churros
I made these recently for a Hanukkah dinner. Unlike traditional Hanukkah sufganiyot (jelly doughnuts), churros are made with a dough that is similar to pâte à choux (which is usually used for cream puffs and eclairs) and does not contain yeast, so you don’t have to worry about it overproofing.
This means there’s no need to fry all the dough at once: you can keep it in the piping bag in the fridge, and whenever you’re in the mood, just fry as many churros as you can consume immediately. Like so many other fried foods, churros are best when eaten fresh.
100 grams unsalted butter
1/8 tsp fine salt
