- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup + 1 tbsp all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
In a medium saucepan over medium heat, add water, butter, and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough, mixing until dough becomes smooth and uniform again. Scoop dough into a pastry bag.
Preheat oven to 425ºF. Invert your mini muffin tin, so that the bottoms are facing up, and lightly grease the exterior of 8 of the molds. I recommend you space them out, skipping every other mold (like in the photo above), so that the bowls aren't too close together. Using a 1M wiltson star tip, pipe around the greased molds until you cover the entire mold. Make sure when you are piping that each new circle layer is touching the previous layer, so that there are no gaps. Bake for 25-30 minutes until churros turn golden brown and are crispy. A pool of oil will be puddled at the bottom of the baking pan, but you can ignore that.
Gently remove the churro bowls from the molds and let cool for a few minutes. In a small bowl, mix together sugar and cinnamon. Pour into a ziploc bag. Place one churro into the bag at a time, moving the churro bowl around in the bag until the exterior of the bowl is completely covered in cinnamon sugar. Repeat with remaining churro bowls. Please do not skip the sugar step. Your churros will have no sugar or flavor without the sugar. I also found that the ziploc bag method works much better than just simply trying to roll the churro bowls in a bowl filled with the cinnamon sugar.
Add your favorite ice cream and serve immediately.