Churros Cubanos
Crispy on the outside, soft on the inside, these Cuban churros are a delightful fried dough pastry, typically dusted with sugar. They are simpler than some other versions and perfect for a sweet treat.
🧂 Ingredients
- 1 cup Water
- 0.5 tsp Butter
- 0.5 tsp Salt
- 1 cup All-purpose flour
- 0.5 cup Granulated sugar(for dusting)
- 3 cups Vegetable oil(for frying)
- 1 tsp Cinnamon(optional, for dusting)
👨🍳 Instructions
- 1
In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat.
- 2
Once boiling, remove the pan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, creating a ball.
- 3
Let the dough cool for a few minutes until it's warm but not hot to the touch. If you have a pastry bag with a star tip, transfer the dough to it. Alternatively, a large zip-top bag with a corner snipped off can be used.
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 375°F (190°C). If you don't have a thermometer, a small drop of dough should sizzle immediately.
- 5
Carefully pipe or squeeze strips of dough (about 4-6 inches long) directly into the hot oil. You can also cut the dough into pieces with kitchen scissors as it comes out of the piping bag.
- 6
Fry the churros for 2-3 minutes per side, or until golden brown and puffed up. Do not overcrowd the pot; fry in batches.
- 7
Remove the fried churros with a slotted spoon and drain them on paper towels. While still warm, roll them in a mixture of granulated sugar and optional cinnamon.
- 8
Serve immediately, ideally with hot chocolate or dulce de leche for dipping.
💡 Pro Tips
- ✓Ensure the oil is at the correct temperature; too low and the churros will be greasy, too high and they will burn before cooking through.
- ✓Work quickly when piping the dough into the oil.
- ✓For a traditional Spanish churro texture, some recipes omit the butter and use only water.
🔄 Variations
- Some Cuban versions incorporate a bit of vanilla extract into the dough.
- Serve with a side of guava sauce or caramel sauce.