Homemade Churros
Prep Time:20 mins
Cook Time:20 mins
Serves:24
- 100 Calories
- 4g Protein
- 4.5g Total Fat
- 10g Carbs
Sometimes a nostalgic, sweet treat is just what your day calls for. So, try your hand at this homemade churro recipe that tastes better than the ones at the fair. Why? Because with less grease and whole grain power flour, you’ll get the sweet, crunchy outside texture and warm, soft and chewy texture on the inside you crave without the guilt. This better-for-you option is just better all around.
Recipe provided by Moments of Wild
Ingredients
Churro Dough
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup butter
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1-3/4 cup Kodiak Power Flour
- 2 large eggs, at room temperature
Cinnamon Sugar Topping
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions
Cinnamon Sugar Topping
- In a wide bowl, mix together cinnamon and sugar until evenly combined. Set aside.
Churro Dough
- In a medium sauce pan, heat the milk, butter, sugar and salt to a simmer over medium heat, stirring occasionally with a wooden spoon. Add in vanilla and cinnamon and stir to combine. Add in the flour and stir with the wooden spoon for 2-3 minutes until a dough ball forms, and a bit of a film forms on the bottom of your saucepan.
- Remove pot from heat and allow your dough to cool for 10 minutes.
- While your dough is cooling, prepare your frying station.
- Fill a heavy bottomed saucepan with two inches of frying oil (canola is my favorite) and bring to 360 degrees F.
- Line a sheet pan with two layers of paper towel and set on the counter beside your pot of oil.
- Once dough has cooled, add one egg to the mixture and use an electric mixer to beat until smooth and incorporated. Add in the second egg and repeat the process until a smooth, shiny dough forms. A great way to tell that your dough is ready is to use a spatula or your beater to pull up on the dough - it is ready when a thick ribbon forms.
- Place a star tip into a pastry bag, and scoop the dough into the bag - filling about half way.
- Once your oil is heated to temperature, begin piping 3-6 inch lengths of dough into the oil, using scissors to cut the dough from the tip of your pastry bag each time. Adjust the sizing depending on how large you want your churros. Try not to over crowd your pot - frying 3-4 at a time depending on size.
- Fry each churro for 90 seconds per side until they are golden brown. Use a slotted spoon to remove from the oil, allowing any excess to drip off into the pot. Place onto a paper towel lined sheet pan and continue with remaining dough.
- While your churros are still warm, roll them into prepared cinnamon sugar, taking care to coat the entire churro.
- Serve warm with homemade or store-bought caramel sauce. Enjoy!
