Ingredients Jump to Instructions ↓

  1. Cinnamon-Espresso Sugar

  2. 1/2 cup sugar

  3. 2 tablespoons ground cinnamon

  4. 1 tablespoon instant espresso powder

  5. Churros

  6. 1 cup all-purpose flour , plus extra for dusting

  7. 1 cup water

  8. 6 tablespoons unsalted butter , at room temperature

  9. 2 tablespoons sugar

  10. 2 teaspoons instant espresso powder

  11. 1/2 teaspoon fine sea salt

  12. 2 large eggs , at room temperature, beaten

  13. Canola oil , for frying

  14. Special equipment: a deep-frying thermometer, a pastry bag fitted with a large star tip (recommended: Ateco 9826)

Instructions Jump to Ingredients ↑

  1. Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.

  2. 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.

  3. 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 dont 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.


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