Churros

Ingredients

• 1 cup Water (cold)
• 1/2 cup Unsalted Butter (cut into small pieces)
• 1 cup All-Purpose Flour (sifted)
• 4 large Eggs (room temperature)
• 1/4 cup Active Sourdough Starter (100% hydration, fed and bubbly)
• 1 piece Vanilla Bean (split and seeds scraped (or 1 tsp vanilla extract))
• 1/2 cup Granulated Sugar
• 2 tablespoons Ground Cinnamon
• 2 cups Coconut Oil (for deep‑frying, high smoke point)
• 200 g Dark Chocolate (70% cacao, chopped)
• 100 ml Heavy Whipping Cream (room temperature)
• 1 pinch Sea Salt (for ganache)

Instructions

1. Make the Choux‑Sourdough Dough

   In a saucepan combine water, butter, a pinch of salt and 1 tsp sugar. Bring to a boil over medium heat, then add the sifted flour all at once and stir vigorously with a whisk until the mixture pulls away from the sides and forms a smooth ball.

   Time: PT15M

   Temperature: Medium heat (around 100°C)

2. Cool and Incorporate Eggs, Vanilla, and Starter

   Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla bean seeds and the active sourdough starter until the batter is glossy and thick.

   Time: PT10M

3. Ferment the Dough

   Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature (about 21°C) for 8 hours or overnight. The dough will puff slightly and develop a mild sour flavor.

   Time: PT8H

   Temperature: 21°C

4. Prepare Cinnamon‑Sugar Coating

   In a small bowl combine 1/2 cup granulated sugar with 2 tbsp ground cinnamon. Set aside.

   Time: PT5M

5. Make Chocolate Ganache

   Heat the heavy whipping cream in a small saucepan just until it begins to simmer (about 45°C). Remove from heat, pour over the chopped dark chocolate in a heat‑proof bowl, add a pinch of sea salt, and let sit for 1 minute. Stir until smooth and glossy.

   Time: PT10M

   Temperature: 45°C

6. Heat Oil for Frying

   Pour 2 cups coconut oil into the deep‑fry pot and heat over medium‑high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.

   Time: PT5M

   Temperature: 350°F

7. Pipe and Fry Churros

   Fit the pastry bag with a large star tip, fill it with the fermented dough, and pipe 4‑5 inch strips directly into the hot oil, cutting them with scissors or a knife as they emerge. Fry for 2‑3 minutes, turning once, until golden brown and crisp.

   Time: PT10M

   Temperature: 350°F

8. Drain and Coat in Cinnamon‑Sugar

   Using a slotted spoon, lift the fried churros onto a cooling rack. While still hot, toss them in the cinnamon‑sugar mixture until fully coated.

   Time: PT5M

9. Serve with Ganache

   Transfer churros to a serving platter and drizzle or dip in the prepared chocolate ganache. Enjoy while warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Eggs: Egg replacer, Silken tofu (1/4 cup per egg)
• Instead of Active Sourdough Starter: Additional 1/4 cup flour + 1/4 cup water (no sour flavor)
• Instead of Vanilla Bean: Vanilla extract
• Instead of Granulated Sugar: Coconut sugar
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Coconut Oil: Vegetable oil, Canola oil
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Heavy Whipping Cream: Half‑and‑half (will be less thick)

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Pastry Bag
• Star‑Shaped Tip
• Deep‑Fry Pot or Heavy Pot
• Candy/Deep‑Fry Thermometer
• Slotted Spoon
• Cooling Rack
• Measuring Cups
• Measuring Spoons
• Spatula
• Small Bowl

Critical Steps — Do Not Skip

• Cooling the choux dough before adding eggs to avoid scrambling them.
• Allowing the dough to ferment for at least 8 hours for flavor and texture.
• Maintaining oil temperature at 350°F for even frying.
• Coating churros in cinnamon‑sugar while still hot.

Chef Tips from the Video

• Use a real vanilla bean for the most aromatic flavor; split and scrape the seeds into the dough.
• For extra crunch, add a teaspoon of fine cornmeal to the cinnamon‑sugar coating.
• If you prefer a milder chocolate flavor, substitute 60% cacao chocolate.

Troubleshooting

Storage

Refrigerator: Store unfried churro dough in an airtight container for up to 24 hours.

Freezer: Fried churros can be frozen on a tray, then transferred to a zip‑top bag; reheat in a 350°F oven for 5 minutes.

Room temperature: Best enjoyed fresh; if left out, they stay crisp for up to 2 hours.

Make-Ahead Tips

• Prepare the dough the night before and let it ferment overnight.
• Ganache can be made up to 2 days ahead; store in the refrigerator and re‑warm before serving.
• Cinnamon‑sugar coating can be mixed ahead and stored in an airtight jar.

Frequently Asked Questions