Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1 cup Flour
- 1 tsp. Baking powder
- ½ tsp. Salt
- 1 cup plus 2 tbsps. Boiling water
- Vegetable oil – for frying the Churros
- 4 tbps. Sugar & 1/2 tsp. Cinnamon – for sprinkling
Directions
- Preheat oil until you reach 350˚F. Place flour, baking powder and salt into a large bowl and whisk together.
- Add boiling water to the bowl and mix with a wooden spoon. Mix thoroughly until fully combined (you dont want to see any dry, white spots of flour). Pour vegetable oil into a large pot (about 1/3 to 1/2 of the pot).
- While waiting for the oil to heat, mix the sugar and cinnamon in a small bowl and set aside. Also, place 4-5 paper towel sheets onto a large sheet pan and set aside.
- Put mixture into a piping bag fitted with a star tip. Once oil is at 350, pipe three to four (4-6 inch) churros directly into the hot oil. Have a knife ready to snip the dough off before piping the next one. Move the churros around while frying and cook for 3-4 minutes or until golden brown.
- When fully cooked, remove & drain excess oil. Transfer churros to the paper towel lined sheet pan. Repeat until all churros are cooked. Sprinkle with a generous amount of the sugar/cinnamon mix.
- Transfer churros onto a platter and serve. But, to guild the lilly and make them even better, serve with Chef Crusco’s Chocolate Ganache sauce. Enjoy!
