These airy Mexican Churro balls with cinnamon sugar are a perfect ending for a tapas evening and they are easy to make at home!
Ingredients for Churro Balls:
½ cup - 125 ml of milk
½ cup - 125 ml of water
4 oz - 115 g of butter
2 tablespoons sugarpinch of salt
9 oz - 255 g flour
(sunflower) oil for frying
2 oz - 56 g sugar
1 teaspoon cinnamon
possibly serve with it: chocolate sauce
How to make Churro Balls:
Put the milk and water in a pan and add the butter and let it melt. Also add 2 tablespoons of sugar and a pinch of salt. Bring to the boil and then remove the pan from the heat. Stir in the flour at once with a whisk or wooden spoon.
Return to low heat and simmer for 3 minutes while stirring.
Then put the batter in a mixing bowl and let it cool, while mixing, until no more steam comes out. Then add the eggs, mixing one by one.
Let the dough rest for 15 to 30 minutes while you meanwhile heat the oil to about 356°F - 180 °C.
Stir the sugar and cinnamon together on a plate and prepare a plate with some kitchen paper. Take some dough from the bowl with 2 spoons and scoop a small ball of dough into the fat. The ball must immediately start to fizz.
Do not put too many dough balls in the fat at the same time because they will become even larger during frying. Bake for about 3 to 5 minutes until golden brown. Drain them on the paper towel and then roll them through the cinnamon sugar while they are still warm.