Choux pastry churros

Updated at: Thu, 17 Aug 2023 10:36:42 GMT

Step 1

In a medium sauce pan, combine half a cup of whole milk, half a cup of water, eight tablespoons of unsalted butter, one teaspoon of sugar, and a quarter teaspoon of salt.

Step 2

Bring that to a boil over medium heat, stirring frequently.

Step 3

Remove it from the heat and stir in one cup of flour.

Step 4

Once it's incorporated, put it back on the heat and continue stirring another two minutes to release any extra moisture and partially cook the flour.

Step 5

The dough should come together into a smooth ball and you'll see a thin film form on the bottom of the pan. That’s when you’ll know it’s done!

Step 6

Transfer the dough to a large mixing bowl, then use an electric mixer to beat the mixture on medium speed to cool it down slightly. Beat for a total of two minutes

Step 7

Add the eggs one at a time, allowing them to fully incorporate before adding the next one.

Step 8

Once all of the eggs are in, scrape down the bowl as needed and continue beating just until the dough is smooth and forms a thick ribbon when you pull up on the whisk. The dough should have a thick and smooth consistency.

Step 9

Fill any piping bag with your dough. Do not over fill the bag.

Step 10

In a deep pan pour 2 inches of vegetable or canola oil and heat that over medium heat to 370 degrees Fahrenheit.

Step 11

Cut 2/3 inch lengths of dough into the hot oil cutting off the ends with scissors. Keeping the oil between 350 and 370 degrees Fahrenheit, fry the churros for about one and a half minutes per side, turning with tongs.

Step 12

When they're done,they should be beautifully golden brown in color. Then transfer them to a paper towel lined plate.

Step 13

Take them while they're still warm (because that's when the cinnamon sugar sticks the best) put it into the cinnamon sugar mixture. Roll them around.

Step 14

FINALLY! Dip your sugar coated churros in the Nutella/ biscoff spread and enjoy!

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