Sourdough Churros
Sourdough Churros
Course: DessertsCuisine: SpanishDifficulty: Medium5
servings20
minutes15
minutes150
kcal35
minutesElevate your dessert game with these Sourdough Churros. Crispy on the outside and soft on the inside, they’re coated in cinnamon sugar and have a delightful tang from the sourdough. Perfect with chocolate or caramel sauce!
Ingredients
1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup sourdough discard
2 large eggs
1 teaspoon vanilla extract
Vegetable oil, for frying
1 cup granulated sugar (for coating)
1 tablespoon ground cinnamon
Directions
- In a medium pan, heat water, butter, sugar, and salt, bringing the mixture to a boil over medium heat.
- Add flour all at once, stirring vigorously until the dough pulls away from the sides and forms a ball.
- Remove from heat and cool slightly. Stir in sourdough discard, eggs, and vanilla until smooth.
- Heat oil in a deep pan to 350°F (175°C). Transfer dough to a piping bag fitted with a star tip.
- Pipe 6-inch strips of dough into hot oil and fry until golden brown, roughly 2-3 minutes on each side.. Drain on paper towels.
- Mix sugar and cinnamon in a bowl. Roll churros in the mixture while still warm.
- Serve with chocolate or caramel sauce.
Notes
- These churros are deep-fried, so enjoy in moderation to avoid excessive calorie intake.
FAQs
For best results, stick with all-purpose flour. Alternative flours may affect the texture.
Store in an airtight container at room temperature for up to 2 days. Warm them in the oven to bring back their crispy texture.
Yes, you can prepare the dough and refrigerate it for up to 24 hours before frying.
Got questions about this recipe? Reach out to us—we’re here to help!
