Who doesn’t love churros? The perfect mix between chewy and crunchy, not too sweet (so you can eat more) and simple to make! Follow the recipe below and our tutorial video above and you’ll be well on your way to some seriously delicious dessert.
10 Grams | Vanilla Paste
1 Cup | Whole Milk
1 Cup | H2O
180 Grams | Unsalted Butter
2 TSP | Kosher Salt
2 Cups | AP Flour
6 Each | Whole Eggs
Bring vanilla bean, milk, butter, salt, remaining 1 Tbsp. organic sugar, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour a little at a time, and vigorously mix until dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer or a large bowl; discard vanilla bean. Let cool slightly.
Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next. Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it—it shouldn’t break). Spoon dough into prepared pastry bag.
Heat oil to 400 degrees (medium-high heat on the stove) and pipe in the dough, cutting to desired length. Let the churros brown, flipping over to get an even brown all around. The churros will take anywhere from 4-5 minutes.
Let the churros cool and transfer to the cinnamon and sugar mixture. Roll churros in the mixture, ensuring total coverage.
Stack the churros on a plate or in a bowl, dust with powdered sugar and enjoy!
