Ultra-Indulgent Mini Churros

Ingredients

• 250 ml Semi-skimmed milk
• 100 ml Water
• 30 g Butter
• 15 g Granulated sugar (For the dough)
• Salt (1 pinch)
• 200 g T45 wheat flour
• 2 Eggs
• Frying oil (Enough for deep-frying)
• Granulated sugar (For coating, to taste)
• Ground cinnamon (A small amount mixed with the coating sugar)

Steps

1. 1

   Prepare a saucepan, a piping bag fitted with a star nozzle—for example, a 1M nozzle—a clean pair of scissors, and a large plate or tray lined with paper towels. Also prepare the sugar mixed with a little cinnamon for coating.

2. 2

   Pour the milk, water, butter, 15 g of sugar, and the pinch of salt into the saucepan. Heat over medium heat until boiling, stirring if necessary to help the butter melt.

3. 3

   Immediately remove the saucepan from the heat. Add all the T45 flour at once, then mix vigorously with a spatula or wooden spoon until you have a smooth, thick dough with no dry flour remaining.

4. 4

   Return the saucepan to low heat. Dry out the dough for about 5 minutes, stirring regularly and working it against the bottom of the saucepan. It should form a ball and leave a thin film on the sides.

5. 5

   Remove the saucepan from the heat and let the dough cool slightly for about 10 minutes. It should no longer be piping hot before adding the eggs, to prevent them from cooking immediately.

6. 6

   Add the first egg and mix until completely incorporated. Then add the second egg and mix again until you have a smooth dough that is soft enough to pipe.

7. 7

   Transfer the dough to the piping bag fitted with the star nozzle. Heat the frying oil in a saucepan or deep fryer until hot, without letting it smoke.

8. 8

   Pipe small lengths of dough directly over the hot oil. Cut each churro with the scissors—you can moisten or briefly dip the scissors in the oil to make cutting easier—then carefully place it in the frying oil. Work in small batches so the oil does not cool down.

9. 9

   Fry the mini churros, turning them if necessary, until evenly golden and crispy on the outside. The cooking time depends on their size and the temperature of the oil.

10. 10

    Remove the churros from the oil with a slotted spoon and drain them on paper towels. While they are still very hot, immediately roll them in the cinnamon sugar so the coating adheres well.

11. 11

    Serve the mini churros immediately, while they are still crispy and wonderfully fragrant.

Notes

The amount of sugar and cinnamon for the coating is not specified in the source; adjust it to taste. The creator recommends a star nozzle, such as a Wilton 1M, and notes that the churros may vary slightly in size.

Nutrition per serving

• dessert
• afternoon snack
• Spanish
• fried
• homemade
• easy
• quick
• vegetarian