Description
Indulgent churros poppers bring Spanish street snack magic straight to kitchen counters with crispy golden exteriors and silky cinnamon-sugar coatings. Sweet bite-sized treats promise delightful moments of pure culinary pleasure for hungry dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) water
- 1 cup (125 g) all-purpose flour
- 2 large eggs
Butter and Sugar Components:
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (12.5 g) granulated sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon salt
Flavor and Frying Ingredients:
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- Vegetable oil (about 2-3 cups or 480-720 ml)
Instructions
- Craft a creamy dough base by boiling water, butter, sugar, and salt in a saucepan. Remove from heat and vigorously incorporate flour until a smooth, cohesive mixture forms.
- Allow the mixture to cool slightly, then integrate eggs one at a time, ensuring each is fully blended. Stir in vanilla extract until the texture becomes thick and slightly tacky.
- Prepare a deep pot with vegetable oil, heating to precisely 350°F (175°C). Use a thermometer to maintain consistent temperature for optimal frying.
- Load the dough into a piping bag equipped with a large star-shaped nozzle. Carefully pipe short, uniform segments (approximately 1-1.5 inches) directly into the simmering oil.
- Fry the poppers for 2-3 minutes, rotating once to achieve an even, golden-brown exterior. They should develop a crisp, bubbly surface and light, airy interior.
- Immediately transfer fried poppers to paper towels for excess oil absorption. While still warm, generously roll each popper in a pre-mixed cinnamon-sugar blend.
- Plate the churros poppers while hot, optionally accompanied by decadent chocolate or caramel dipping sauce for enhanced indulgence.
Notes
- Choose a star-shaped piping tip for authentic churros texture, creating signature ridges that crisp up beautifully when fried.
- Temperature control is crucial: maintain oil at steady 350F to prevent soggy or burnt poppers, using a digital thermometer for precision.
- Allow dough to cool slightly before adding eggs to prevent scrambling, ensuring smooth, silky churros batter.
- Pipe poppers quickly and confidently into hot oil, working in small batches to maintain consistent oil temperature and prevent overcrowding.
- For gluten-free version, substitute all-purpose flour with 1:1 gluten-free baking blend, which provides similar texture and structure.
- Make ahead by preparing dough and refrigerating up to 24 hours, then fry just before serving for maximum freshness and crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg