Description
Delicious sourdough churros rolled in cinnamon sugar, featuring a crispy exterior and a soft interior.
Ingredients
Scale
- 1 cup water
- 4 tablespoons butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup sourdough discard, unfed
- 2 large eggs
- 1 teaspoon vanilla
- Oil for frying (like canola or vegetable)
- For the coating: 1/2 cup sugar, 1 to 2 teaspoons cinnamon, optional orange zest, optional pinch of cayenne
Instructions
- In a medium saucepan, add the water, butter, sugar, and salt. Bring it to a simmer until the butter melts.
- Add the flour all at once. Stir hard with a wooden spoon until it turns into a thick dough and pulls away from the pan. Keep stirring for about 30 to 60 seconds to dry it out a little.
- Move the dough to a bowl and let it cool for about 5 minutes.
- Mix in the sourdough discard.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla.
- Heat your oil in a deep pot to around 350°F to 365°F.
- Spoon the dough into a piping bag with a star tip. Pipe 4 to 6-inch strips over the oil, snipping with clean scissors.
- Fry until golden brown, flipping once or twice, about 2 to 4 minutes total.
- While warm, roll in the cinnamon sugar. Serve right away.
Notes
Great for using sourdough discard. Roll in cinnamon sugar while warm for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 churros
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: churros, sourdough, dessert, fried dough, quick recipe