Ingredients

Let’s Cook!

• 1
  Add water and butter into a saucepan and bring to a boil, make sure butter is completely melted.
• 2
  Add flour and salt into the saucepan with water/butter, leave on heat, and mix vigorously until no clumps of flour remain and dough resembles a ball. Take off heat.
• 3
  Place hot dough in your standard mixer bowl, mix with paddle attachment on low and allow steam to escape and dough.
• 4
  While dough is letting off steam, mix together egg and vanilla in a separate bowl.
• 5
  Add egg mixture to dough & speed up mixer.
• 6
  If dough is sticking to sides of mixer too much: stop mixer, scrape down the sides and paddle, repeat until dough is smooth and playdough-like consistency.
• 7
  Place dough in the fridge to cool for about 10 minutes.
• 8
  Once dough is cooled you are ready to make some delicious churros! Place the dough in your San Diablo Churro Maker or piping bag and keep in the fridge for later.
• 9
  Pre-heat oil in fryer or pan to 375°F/190°C with approximately 2” of oil.
• 10
  We recommend canola oil for its neutral taste. It makes the outside of the churros crispy and the inside melt in your mouth. Feel free to experiment with other oils that you may like better or fit better with your dietary preferences.
• 11
  Slowly twist the knob down on your San Diablo Churro maker to press out the churro dough through the nozzle. Or pipe the churro dough through your piping bag. After pressing the desired amount of churro dough through the nozzle, cut it off with a butter knife or your finger.
• 12
  Place each raw churro gently into the hot oil. Please be careful! To avoid any hot oil splashes, we definitely recommend angling the Churro Maker vertically over and close (but not too close) to the surface of the hot oil.
• 13
  Watch the churros fry in the hot oil and rotate with metal tongs as needed to get the entire churro to your ideal golden brown crispiness (usually 3-4 minutes).
• 14
  Using metal tongs, remove your hot, fresh churro works of art from the hot oil or air fryer and cool on the plate you’ve prepared.
• 15
  After your churros have cooled a bit but are still warm, dust them with your desired amount of San Diablo’s signature cinnamon sugars.
• 16
  Fill to your heart’s content using a squeeze bottle or one of San Diablo’s re-usable filling bottles with Dulce de Leche, Nutella or Sweet Cream.
  
• 17
  Pro tip: get creative with what you have around like honeys, jams, nut butters and syrups! And for added flavor “pop,” we humbly suggest sprinkling your churro with some pink Himalayan salt!
• 18
  Repeat. Often. CONGRATS! You’re well on your way to being a churro master!