Star shaped churros

Updated at: Thu, 17 Aug 2023 10:31:15 GMT

Step 1

Note: please prepare everything listed below before you make the churro dough / fry.

Step 2

Print out a 7 1/2” star template. Cut it out.

Step 3

Cut 10 pieces of square parchment paper. 8x8” each.

Step 4

Line 2 baking sheets with paper towels. This is where the churros will drain.

Step 5

Prepare the cinnamon sugar: in a large bowl or plate, combine the granulated sugar with the ground cinnamon.

Step 6

Prepare the piping bag: you’ll need a large piping bag that’s fitted with a 1M open star tip. Place it in a cup that’s big enough to hold it.

Step 7

Note: the type of piping tip does matter. You can find it on Amazon.

Step 8

Sift the flour. This will prevent any lumps in your dough.

Step 9

In a medium sauce pan over medium-high heat, bring the water, unsalted butter, granulated sugar, salt, and vanilla to a boil.

Step 10

Once it boils, take it off the heat and dump in all of the flour.

Step 11

Using a non stick spatula, stir hard until a dough forms. Make sure to stir as soon as the flour is added!

Step 12

Once a dough ball forms, return to the heat. Continue mixing on low heat until smooth. It should pull away from the pan once ready.

Step 13

Transfer to a separate bowl and flatten it out. Allow to cool down for no longer than 5 mins.

Step 14

Dump in both of the eggs. Fold until a sticky dough forms. It’ll start off as clumpy then slowly come together!

Step 15

Note: you’ll need 2 (large) eggs. Each egg is 52g. Smaller eggs weigh less, so please keep that in mind!

Step 16

Transfer the dough into the prepared piping bag. Fill it up half way. (Do not over fill)

Step 17

Place the prepared parchment paper on top of the cut out star template. I highly recommend taping it to your work surface so it doesn’t move around while you pipe.

Step 18

Note: I told you to prepare everything before hand because you need to work fast. The dough is a lot easier to pipe while it’s still slightly warm.

Step 19

Pipe the stars then use a chopstick to connect the ends. This will prevent them from separating while frying.

Step 20

In a medium sauce pan, heat 2” of vegetable oil to 360-370F

Step 21

Note: the temperature of the oil is important. If it’s too hot, they’ll cook on the outside but remain raw on the inside. But if the oil is too cool, they’ll take longer to fry which will result in a soggy churro. Monitor the oil!

Step 22

Fry on each side until golden brown. I don’t time it, I just flip using chopsticks once it reaches this colour. Use the picture above as reference :)

Step 23

Place the churros on the prepared baking sheets. Allow to drain for a few seconds.

Step 24

Dip the churros into the prepared sugar.

Step 25

Tip: dip each one after a few seconds of draining. Don’t let them sit for too long. When they’re still slightly oily, they hold the sugar better.

Step 26

Serve with condensed milk, melted chocolate, Nutella, dulce de leche, or anything you like.

Step 27

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Easy

Special occasion

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Makes leftovers

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