Description
Churros Poppers are delightful bite-sized fried dough treats, perfectly crispy on the outside and soft inside, coated with a sweet cinnamon-sugar mixture. A quick recipe that combines simple ingredients to create a classic Spanish-inspired dessert, ideal for sharing or a fun snack.
Ingredients
Scale
Dough
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
For Frying
- Vegetable oil (enough for deep frying, about 2-3 inches deep)
Coating
- 1/2 cup sugar
- 1 teaspoon cinnamon
Instructions
- Combine water and butter: In a medium saucepan, combine 1 cup of water, 2 tablespoons of butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt.
- Heat mixture: Place the saucepan over medium heat and stir occasionally until the butter melts and the mixture begins to simmer.
- Add flour: Once simmering, add 1 cup of all-purpose flour all at once, stirring quickly with a wooden spoon or spatula.
- Cook dough: Stir vigorously for 2 to 3 minutes until the dough pulls away from the sides of the pan and forms a ball.
- Cool dough: Remove from heat and let the dough cool for about 5 minutes to avoid cooking the eggs when added.
- Beat eggs: Crack 2 large eggs into a bowl and lightly beat them.
- Incorporate eggs: Gradually add the beaten eggs to the dough, stirring after each addition until smooth and glossy.
- Add vanilla and cinnamon: Stir in 1/4 teaspoon vanilla extract and 1/4 teaspoon cinnamon until fully combined.
- Heat oil: Fill a large, deep pan with vegetable oil about 2 to 3 inches deep and heat over medium-high heat until it reaches 350°F (175°C).
- Prepare draining plate: Line a plate with paper towels to absorb excess oil after frying.
- Pipe dough: Transfer the dough to a piping bag fitted with a large star tip.
- Fry churros: Carefully pipe 3 to 4-inch lengths of dough into the hot oil, frying in batches without overcrowding.
- Cook evenly: Fry churros for 2 to 3 minutes per side until golden brown and crisp, turning with tongs.
- Drain churros: Remove churros with tongs or a slotted spoon and place on the prepared paper towel-lined plate.
- Mix coating: In a shallow bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon.
- Coat churros: While still warm, roll fried churros in the cinnamon-sugar mixture until fully coated.
- Serve: Enjoy churros poppers immediately while warm and crispy.
Notes
- Ensure oil temperature is maintained at 350°F for perfect frying; too hot will burn churros, too cool will make them greasy.
- The dough should be somewhat stiff but pipeable; if too thick, it will be hard to pipe, if too thin, churros won’t hold shape.
- Use a large star tip for piping to achieve the characteristic ridges on churros.
- Serve churros fresh for best texture; they lose their crispness if left out too long.
- For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend that can handle high moisture.
