Cinnamon-Espresso Churros

Name: Cinnamon-Espresso Churros
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 16
Cuisine: Spanish, European
Ingredients: 16 servings Canola oil, for frying; 2 larges eggs, at room temperature, beaten; 237 milliliters all-purpose flour, plus extra for dusting; 2 Tbsps ground cinnamon; 1 Tbsp instant espresso powder; 2 teaspoons instant espresso powder; 1 teaspoons fine sea salt; 118 milliliters sugar; 2 Tbsps sugar; 6 Tbsps unsalted butter, at room temperature; 237 milliliters water

Cinnamon-Espresso Churros is a vegetarian recipe with 16 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 120 calories. It works well as an European dessert. From preparation to the plate, this recipe takes roughly 29 minutes. If you have butter, instant espresso powder, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Special equipment: a deep-frying thermometer a pastry bag fitted with a large star tip (recommended: Ateco 982

Equipment you will use

Kitchen Thermometer

Pastry Bag

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

Ingredients you will need

Instant Espresso

Cinnamon Sugar

Cinnamon

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Instant Espresso

Butter

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Baking Paper

Baking Sheet

Dutch Oven

Sauce Pan

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.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Dough

Egg

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Pastry Bag

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't 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.

Ingredients you will need

Bread