My daughter loves her churros. Whenever we visit Universal Studios Singapore, it is a must-have snack for her. They must be at least 12 inches long? I have fond memory of us queuing at the churros counter, waiting patiently for the staff to fry up those floury babies and rolling them around in a deep tray of sugar-cinnamon mixture. Daughter and I would huddle together and devour the stick of churros efficiently. Ahh…sinfully good memories.
Churros is basically fried dough, originated from Spain and not Mexico, contrary to what many people believed. They are normally eaten at breakfast, dipped in hot chocolate sauce. We like them as a mid-day snack. Since I don’t foresee us going to USS anytime soon, I think it’s time we make some ourselves, right? 
That’s all you’ll need.
Ingredients:
½ cup (70 g) plain flour
½ cup (125 ml) water
3 tbsp (40 g) unsalted butter
2 tsp sugar (white or brown, doesn’t matter)
1/8 tsp of salt
1 egg, beaten with few drops of vanilla extract
4 cups vegetable oil (I’m using sunflower)
Coating:
¼ cup caster sugar
1 tsp ground cinnamon
Chocolate Sauce:
125 g dark chocolate (60 – 66% is fine)
75 ml heavy whipping cream
Makes 10 sticks (approx. 4 inch each)
Recipe source: Hilah Cooking
In a medium pot, add in water, sugar, salt and butter and bring to boil.
Turn off heat and add in flour immediately, using a wooden spoon to stir. It should form into a dough ball.
Please excuse the steamy photo.
Transfer the dough into a large mixing bowl as you will need to mix the dough vigorously. Let it cool for about 5 minutes.
Ta-da!
Beat the eggs with vanilla extract in a small bowl and add in half of the egg mixture. Use the wooden spoon and mix. You should feel a strong resistance when mixing but just keep working that arm muscle!
Keep mixing…
Add in the remaining eggs and mix thoroughly.
…and mixing till you get a smooth consistency. Looks like mashed potato, right? Haha!
Fit a 12 mm star tube into a piping bag. Actually, I’m using a medium-sized zip lock bag to double up as a piping bag. I ran out of disposable piping bags 
. If you are “bag-less” like me, you could use this method but seal the edge between the opening of the bag and star tube with scotch tape to prevent the dough from spilling out. Fill the bag with the dough. Set aside.
Snip off about 1/2 inch at the corner of the bag, put the star tube inside and push it through the hole so it fits snugly.
My homemade piping bag. Remember to seal the edges between the star tube and the opening of the bag with scotch tape to prevent leakage of the dough. Best to use a proper piping bag if you have.
In a large dutch oven or pot, heat up the oil to approximately 190°C / 350°F. We want a medium heat. If your oil is too hot, chances are the churros will turn brown quickly but raw inside. Yucky.
When the oil is hot, squeeze about 4 inches of the dough (use your eyes to gauge) into the hot oil and use a pair of scissors to cut it off. Try to avoid cutting it too high from the oil level as it will probably splatter during the drop.
Do not overcrowd the pot with too many churros. If you feel they are browning too fast, turn down the heat to medium low. Move them around with a pair of tongs or strainer, making sure they are evenly browned. The whole cooking process should take about 2 to 3 minutes.
Getting there…
While they are frying, take a shallow plate and pour in the sugar and cinnamon. Mix them around with a fork.
When the churros are done, drop them into the sugar-cinnamon mixture and roll them around to coat. Eat them straight or dip them into chocolate / vanilla sauce.
Chocolate sauce:
Bring the whipping cream to gentle boil and turn off heat.
Pour over the dark chocolate and let it sit for 1 min.
Stir well and your chocolate sauce is done.
It is best to roll them in the cinnamon sugar mixture while they are still warm.
Good on its own.
But even better with a rich dark chocolate sauce!
Enjoy!
- ½ cup (70 g) plain flour
- ½ cup (125 ml) water
- 3 tbsp (40 g) unsalted butter
- 2 tsp sugar (white or brown, doesn’t matter)
- ⅛ tsp of salt
- 1 egg, beaten with few drops of vanilla extract
- 4 cups vegetable oil (I’m using sunflower)
- Coating:
- ¼ cup caster sugar
- 1 tsp ground cinnamon
- Chocolate Sauce:
- 125 g dark chocolate (60 - 66% is fine)
- 75 ml heavy whipping cream
- In a medium pot, add in water, sugar, salt and butter and bring to boil. Turn off heat and add in flour immediately, using a wooden spoon to stir. It should form into a dough ball.
- Transfer the dough into a large mixing bowl as you will need to mix the dough vigorously. Let it cool for about 5 minutes. Beat the eggs with vanilla extract in a small bowl and add in half of the egg mixture. Use the wooden spoon and mix. You should feel a strong resistance when mixing but just keep working those arm muscle! Add in the remaining eggs and mix thoroughly.
- Fit a star tube into a piping bag. Actually, I’m using a medium-sized zip lock bag to double up as a piping bag. I ran out of disposable piping bags . If you are “bag-less” like me, you could use this method but seal the edge between the opening of the bag and star tube with scotch tape to prevent the dough from spilling out. Fill the bag with the dough. Set aside.
- In a large dutch oven or pot, heat up the oil to approximately 190°C / 350°F. We want a medium heat. If your oil is too hot, chances are the churros will turn brown quickly but raw inside. Yucky.
- When the oil is hot, squeeze about 4 inches of the dough (use your eyes to gauge) into the hot oil and use a pair of scissors to cut it off. Try to avoid cutting it too high from the oil level as it will probably splatter during the drop. Do not overcrowd the pot with too many churros. If you feel they are browning too fast, turn down the heat to medium low.
- Move them around with a pair of tongs or strainer, making sure they are evenly brown. The whole cooking process should take about 2 to 3 minutes.
- While they are frying, take a shallow plate and pour in the sugar and cinnamon. Mix them around with a fork. When the churros are done, drop them into the sugar-cinnamon mixture and roll them around to coat. Eat them straight or dip them into chocolate / vanilla sauce.
- Bring the whipping cream to gentle boil and turn off heat.
- Pour over the dark chocolate and let it sit for 1 min.
- Stir well and your chocolate sauce is done.
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