Cinnamon-Espresso Churros
- Level: Easy
- Yield: 16 to 18 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 125
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 31
- Sodium
- 74
- Total: 29 min
- Prep: 12 min
- Cook: 17 min
Ingredients
Cinnamon-Espresso Sugar
1/2 cup sugar
2 tablespoons ground cinnamon
1 tablespoon instant espresso powder
Churros
1 cup all-purpose flour, plus extra for dusting
1 cup water
6 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
2 teaspoons instant espresso powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature, beaten
Canola oil, for frying
Directions
Special equipment:
a deep-frying thermometer a pastry bag fitted with a large star tip (recommended: Ateco 9826)- Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.
- Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.
Cook’s Note
The churro dough can also be piped into 4-inch long pieces directly into the hot oil.