These Hungarian-style churros are not your typical crunchy Spanish churros! Instead, they have a fluffier, softer texture with a light crisp on the outside and an airy inside. This recipe has an unusual twist—using yeast instead of the usual choux pastry, giving them a slightly chewy, doughnut-like bite! 🍩
🛒 Ingredients (Makes about 12 churros)
For the Dough:
🥚 2 large eggs 🥛 ¾ cup (180ml) warm milk 🍯 2 tablespoons honey (or sugar) 🧈 2 tablespoons melted butter 🍞 1 ½ teaspoons instant yeast 🥄 ½ teaspoon salt 🌾 2 ½ cups (315g) all-purpose flour
For Frying & Coating:
🛢️ Vegetable oil (for frying) 🥄 ½ cup (100g) sugar 🌿 1 teaspoon ground cinnamon (optional)
For Dipping:
🍫 Melted chocolate, caramel sauce, or jam
👨🍳 Step-by-Step Instructions
🥣 1. Prepare the Dough
1️⃣ In a bowl, whisk together warm milk, honey, and yeast. Let it sit for 5 minutes until foamy. (This activates the yeast!) 🫧 2️⃣ Add eggs, melted butter, and salt, and mix well. 3️⃣ Gradually add flour, stirring until a sticky dough forms. 4️⃣ Knead for 5–7 minutes, until smooth. The dough should be soft but not too sticky. Add a bit more flour if needed.
⏳ 2. Let It Rise
Cover the dough with a clean towel and let it rise for 1 hour in a warm place. ☀️ It should double in size!
