What are they like?

-Moist & Light

-Doused in cinnamon sugar

Recipe

These churros are moist, light, and doused in cinnamon sugar. They are my favorite doughnut that I have made to date, and they are as easy to make as muffins. I have diverged from the classic choux-based dough to simplify, and I believe, to create a spectacular treat.

Some people are nervous about cooking with oil, but I assure you that it is straight forward and with a little patience you will end up with some spectacular churros and have a new skill under your belt. 

Dry
1 cup flour blend
3/4 tsp psyllium husk powder
1 tsp baking powder
1/4 tsp salt
1/4 tsp allspice powder

Wet
1 egg 
2 tbsp sugar (plus about 3/4 cup sugar and 1 tsp cinnamon for “dipping” donuts)
1 tbsp oil 
1/4 cup apple sauce, 60g
3 tbsp water 

For cooking
-1 quart of flavorless high smoke point oil (about 950 ml), such as canola, sunflower or grapeseed (see note) 
-Temperature gauge 

Directions:

1. In a medium sized bowl, whisk together the dry ingredients. 

2. In another medium sized bowl whisk together the wet ingredients. 

3. Add the 1 qt (about 950 ml) of oil to a two quart pot (or a wider pan/pot works fine too). Heat the oil to 350F/175C.     

4. Using a large spoon, fold the dry ingredients into the wet ingredients and stir just until combined. Place the batter in medium sized pastry bag fitted with a 1/2 inch (1.5 cm) tip (see note). If you do not have a pastry bag, you can simply use a plastic food storage bag, fill it with the batter, and then cut 1/2 inch (1 cm) off of the corner. 

5. Increase the oil temperature to 375F/190C. Then pipe the batter into the oil, making about 5 straight-ish donuts, each about 4 inch / 10 cm long. Be sure to keep a close watch on the oil temperature so that the temperature stays between 360-375F (182-190C) at all times. Adjust the heat as needed (see note). 

6. Allow the churros to cook until golden brown, about 2 minutes, then flip them using a slotted spoon. If you have trouble flipping them, they have probably cooked a little too long. Cook on the second side until golden, about 2 more minutes. Remove them from the oil with a slotted spoon to drain on a plate or rack covered with paper towels. After about a minute, place the churros in the bowl with cinnamon sugar and sprinkle it over the donuts. Place the cooked donuts on a plate or rack and cook the next batch and repeat the steps.

These churros are best eaten fresh! 

Notes:
Shape: You can use a round or star tip; however, because the batter is quite loose/wet, the “edges" of the churro will be round, even if you use the star tip. Now, if all of your churros do not come out identical in shape, do not worry. If some are curly or squiggly and they will still taste amazing. 

Oil temperature: Often the temperature of the oil drops some when the batter is added since the batter is relatively cold, which requires that you turn the heat up for a couple of minutes to bring it up to temperature, before turning it down again. People who fry often have a fryer which regulates the temperature for you.