Jump to Recipe - Print Recipe

While I love to bake and cook, I hardly ever fry anything. It smells up the whole house and I never know what to do with the leftover oil. How long does it keep? How many times can I reuse it? Questions that neither Google nor Reddit has the answers for. When I fry it better be worth it. And boy were these worth it! Sweet but not too sweet. I called them choux-rros because I started with a choux dough (get it? Churros? Choux-rros??) Light and fluffy, not heavy at all. They were the perfect end to dinner. I used a dough whisk to help get everything incorporated. You don’t need one, but it really makes stirring dough easier. I served these bad boys with the vanilla caramel, with the added orange extract. They would also be AMAZING with chocolate fudge.

Print

Choux-rros

Equipment

  • Dutch oven or pan for frying
  • Silicon Spatula
  • Dough whisk if you have one
  • Icing bag and a large, star shaped piping tip (to get the churro shape)
  • Metal slotted spoon
  • Scissors
  • Cooling Rack

Ingredients

  • 1/2 cup unsalted butter (one stick)
  • 1/2 cup water
  • 1/2 cup almond milk You can use any kind of milk, I used what I had on hand.
  • 1/4 tsp kosher salt fine grained
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 cup AP flour Scooped and leveled
  • 3 large eggs beaten
  • enough oil for frying
  • powdered sugar for dusting

Instructions

  • Add the butter, sugar,vanilla, salt, sugar, and water into a sauce pan.
  • Turn the heat on medium and bring to a simmer, making sure the butter is melted.
  • Reduce temperature to low, and add the flour in all at once.
  • Stir the flour in the liquid until it forms a ball. Mix it around the pan for about another minute or so, until the raw flour smell goes away.
  • Move the dough to a bowl and allow to cool for about five minutes. This will bring the temperature down a little so the eggs won't scramble when you add them.
  • Mix in the beaten eggs, making sure they are incorprated. Your should have a sticky smooth dough.
  • Set aside and allow to cool while the oil heats.
  • When the oil is hot, move the dough to the piping bag.
  • Pipe the dough directly in the oil, using scissors to cut the dough when you like the length. Don't overcrowd the pot.
  • Using a metal slotted spoon, move the choux-rros around in the oil until they are brown on all sides and you can feel they are crispy. They will float as they cook.
  • When they are cooked, transfer to a cooling rack and allow to drain. Dust with powdered sugar and serve.