Description
Learn how to make adorable heart-shaped churros with a crispy exterior and a soft, fluffy interior. These churros are coated in a delightful cinnamon-sugar mixture, making them a perfect sweet treat for any occasion.
Ingredients
Units
Scale
Choux Pastry
- 250 ml (1 cup) full-fat milk
- 113 grams (1/2 cup / 1 stick) unsalted butter
- 1/2 teaspoon fine salt
- 1 teaspoon granulated white sugar
- 250 grams (2 cups) all-purpose flour *if measuring by cups use the scoop and level method
- 220 grams eggs (the weight is without the shell) *about 4 pieces of large eggs in North America
- 450 ml (2 cups) neutral tasting oil (e.g. canola, vegetable oil)
Cinnamon-Sugar Mixture
- 7 grams (3 teaspoons) ground cinnamon
- 50 grams (1/4 cup) granulated white sugar
Instructions
- Make the Choux Pastry. In a medium saucepan, combine milk, butter, sugar, and salt. Mix and boil. Remove from heat, add flour, mix well, dry out the mixture, then let it cool. Add eggs one at a time.
- Pipe and Freeze the Churros. Pipe churro dough into heart shapes on a baking sheet lined with parchment paper. Freeze for 2 hours.
- Fry the Churros. Deep fry the piped churro dough until lightly browned. Drain excess oil.
- Coat with Cinnamon-Sugar. Roll the fried churros in a mixture of sugar and cinnamon while still warm.
Nutrition
- Serving Size: 1 churro
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
