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Mini churros in the bottle


  • 1 cup (250ml) water
  • 1/four cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-motive flour (scoop and degree to degree)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Vegetable oil, for frying

For coating:
  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon


For the coating whisk together half cup sugar and cinnamon in a shallow dish, set aside.

warmness approximately 1 half inches vegetable oil in a large pot or deep skillet over medium-excessive warmth to 360 stages Fahrenheit. while oil is heating put together batter. reduce burner temperature as needed once oil reaches 360 tiers to preserve that temperature.

add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high warmness.

upload flour lessen warmness to medium-low and cook dinner and stir constantly with a rubber spatula until combination comes collectively and is easy (a few lumps in it are nice).

transfer aggregate to a big mixing bowl, let cool five mins.

upload vanilla and egg to flour mixture then combo without delay with an electric mixer. blend until aggregate comes together and is smooth (it's going to separate at first however maintain mixing it'll come collectively).

transfer to a sixteen-inch piping bag fitted with a rounded celebrity tip (no larger than 1/2-inch). I propose the usage of the Ateco 845 or 846.

carefully pipe mixture into preheated oil, into about 6-inch lengths, cut give up with easy scissors.

let fry until golden brown, about 2 mins in line with aspect. transfer to paper towels to dry in brief then transfer to cinnamon sugar combination and roll to coat.

Repeat technique with final dough (frying no extra than five without delay). Serve heat with chocolate ganache or caramel sauce for dipping if favored.