These Churro Donuts are so fluffy and delicious. The cinnamon sugar coating, dipped in raspberry or chocolate sauce, is sheer decadence at it’s finest. One bite of these fluffy yeast donuts and you’d think you’ve hit heaven on earth.
Making donuts from scratch sounds like an intimidating thing to do, but this recipe is very simple and a great base for an easy donut recipe. If this is your first venture into homemade donuts, this is a good beginner’s recipe to try.
Coat in powdered sugar or frost. Any way you choose to adorn these, they’re sure fun to make.
I made these for my daughter for Valentine’s day, she loved cutting the donuts into hearts, but you can choose any cookie or biscuit cutter shape for these. Shamrocks for St Patty’s day or bunny ears for Easter, the possibilities are endless.
Churro Donuts
Ingredients
- 1 packet 1/4 oz {approx 2-1/4 teaspoons} Rapid Rise Yeast
- 1 cup Whole Milk, warm
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 3 large Egg Yolks
- 4 tablespoons Unsalted Butter, room temperature, cubed
- 3-1/4 cups All Purpose Flour
- Canola Oil, for frying
- For Coating
- 1/2 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon
Directions
- Step 1 In a stand mixer or mixing bowl, stir together rapid rise yeast, warm milk, and sugar. Let rise for 5-10 minutes or until puffy and foamy looking.
- Step 2 Using a dough hook attachment, on low speed, mix in kosher salt, egg yolks and cubed butter. Slowly begin adding in the flour one cup at a time until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
- Step 3 Grease a bowl with nonstick cooking spray for proofing. Form dough into a ball. Place the dough in the greased bowl and cover with plastic wrap or a clean kitchen towel to rise. Allow to rise in a warm place until doubled in size. About 30 minutes – 1 hour, with rapid rise yeast this will cut down on rise time.
- Step 4 Cut out 5″x5″ squares of parchment or wax paper.
- Step 5 Punch down dough and turn dough out onto a greased surface with nonstick cooking spray. Roll it out to about 1/2 inch thickness. Use a 3 inch round cookie/biscuit cutter and place each round on a piece of prepared parchment paper. Keep re-rolling and cutting out as many donuts as you can until all the dough is used up.
- Step 6 Cover donuts with a clean kitchen towel and allow to rise for 30 minutes.
- Step 7 Using a candy/frying thermometer, heat 1-1/2 inches of canola oil in a heavy pot or cast iron to 350 degrees F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
- Step 8 Transfer to paper towels or wire rack to drain. Let cool.
- Step 9 Mix together sugar and cinnamon.
- Step 10 Once the donuts are cool enough to handle, roll them in the cinnamon sugar mixture. Serve immediately with a side of chocolate sauce or raspberry jam.
Savor and Enjoy!