This dough is also known as choux pastry, a French recipe used to make cream puffs. For churros, the dough is squeezed through a pastry bag into hot oil and fried until crisp and golden, then rolled in cinnamon sugar.
Serves: 24Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- ¾ cup water
- ¼ cup whole milk
- ½ cup butter
- ¼ tsp. salt
- 1¼ tsp. ground cinnamon, divided
- ¾ cup all-purpose flour
- ¼ cup masa harina
- 2 large eggs
- 2 cups vegetable oil
- ½ cup sugar
- In heavy saucepan, combine water, milk, and butter; bring to a boil over medium heat. In small bowl, combine salt, ¼ teaspoon cinnamon, flour, and masa harina and mix well. Add all at once to butter mixture, beating with a wooden spoon. Cook mixture over medium heat until dough leaves the sides of the pan.
- Remove from heat and, one at a time, stir in eggs, beating until dough is smooth and shiny. Set aside to let cool for a few minutes. Meanwhile, heat vegetable oil in a heavy skillet until it reaches 350°F. Combine sugar and remaining cinnamon in a small bowl.
- Using a pastry bag or a churros maker, attach the star tip and spoon one-fourth of the dough into the bag. Press the dough into 4" strips directly into the oil, using a knife to cut off the dough and release it. Fry three or four churros at a time in the hot oil, turning once, until golden brown, about 1–2 minutes on each side. Remove to paper towels to drain.
- While still warm, sprinkle with cinnamon-sugar mixture. Serve warm.