Equipment
Ingredients
Frying Medium
- 1000 ml grapeseed oil, room temperature
Cinnamon-Sugar Veil
- 110 g granulated sugar
- 6 g ground ceylon cinnamon
Choux Dough
- 250 ml water
- 100 g unsalted butter, cubed
- 25 g granulated sugar
- 2 g fine sea salt
- 135 g all-purpose flour, sifted
- 3 egg, room temperature
- 5 ml mexican vanilla bean paste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 395 kcal
- Protein
- 7 g
- Carbohydrates
- 49 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 27 g
- Sodium
- 203 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 155 mg
- Potassium
- 82 mg
- Calcium
- 40 mg
- Iron
- 1.9 mg
- Magnesium
- 11 mg
- Phosphorus
- 94 mg
- Zinc
- 0.6 mg
- Vitamin A
- 185 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.6 mg
- Folate
- 64 mcg
- Water
- 80 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
In a shallow dish, whisk together 110g sugar and 6g cinnamon until perfectly homogenous. Set aside for the final coating.
Fill your Dutch oven with oil to a depth of at least 6cm. Heat over medium-high until the thermometer registers 185°C (365°F).
In the heavy saucepan, combine water, cubed butter, 25g sugar, and salt. Bring to a rolling boil over medium-high heat.
Reduce heat to low. Add the sifted flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and a thin film develops on the bottom of the pan, about 2 minutes.
Transfer dough to a bowl and let cool for 5 minutes. Incorporate eggs one at a time, beating thoroughly after each addition until the dough is glossy and reaches a 'V' stage (dropping slowly from the spoon). Stir in the vanilla paste.
Load the dough into a piping bag. Carefully pipe 12cm lengths into the hot oil, using kitchen shears to snip the dough. Fry 3-4 pieces at a time to prevent temperature drops.
Extract churros using a slotted spoon and drain on the wire rack for exactly 30 seconds. While still hot, toss thoroughly in the cinnamon-sugar mixture.
Chef's Notes
- The secret to a Michelin-star churro is the 'double cook' of the flour—once in the saucepan to gelatinize starches, and once in the fryer for the Maillard reaction.
- Always use a closed star tip; the deep ridges increase surface area for maximum crunch and sugar adhesion.
Storage
Refrigerator: 24 hours — Store uncooked dough in the piping bag; fry fresh for best results.
Freezer: 1 month — Freeze piped, uncooked dough shapes on a tray, then transfer to a bag.
Reheating: Reheat in a 180°C/350°F oven for 5 minutes to restore crispness; avoid microwave.
Troubleshooting
Churros are doughy or raw in the center
Cause: Oil temperature was too high, cooking the outside before the inside set.
Fix: Lower the heat and fry for an additional 2 minutes; if already browned, finish in a 175°C oven for 5 minutes.
Prevention: Use a thermometer to ensure oil stays between 180°C and 185°C.
Dough is too runny to hold its shape
Cause: Eggs were too large or added while the panade was too hot, or flour wasn't cooked long enough.
Fix: Cannot be fixed easily; do not add more raw flour. Try chilling the dough for 1 hour to stiffen.
Prevention: Cook the flour/water mixture until a film forms; weigh eggs if possible.
Cultural Context
While churros are a staple of Spanish 'churrerías', this version incorporates Mexican vanilla, a nod to the evolution of the dish in Latin American street food culture.
