Classic Outdoor Churros
Crispy, Golden & Made for the Great Outdoors. Cooked on the Ringg Outdoor Burner Kit and fried to perfection in your Enameled Pan.
Method
Make the Cinnamon Sugar
Combine the sugar and cinnamon in a shallow dish and mix well. Set aside near your cooking station.
Prepare the Dough
Place your pan on the Ringg burner on medium heat. Bring water, butter, sugar, and salt to a rolling boil. Remove from heat and add all the flour at once. Stir vigorously until it forms a smooth ball.
Add the Eggs
Add eggs one at a time, beating well until glossy. Stir in vanilla. Transfer to your piping bag once the dough is thick but pipeable.
Heat the Oil
Pour 2-3 inches of oil into your Enameled Pan. Set the Ringg burner to medium-high. Wait until the oil reaches 175–180°C. Don't rush; correct temperature is the key to non-greasy churros.
Pipe and Fry
Pipe 10-12 cm lengths directly into the oil, snipping with scissors. Fry 3-4 at a time for 3-4 minutes until deep golden brown. Drain on paper towels.
Coat & Serve
While still hot, roll the churros in the cinnamon sugar mixture. For the optional sauce, heat cream and butter until simmering, then pour over chopped chocolate and stir until smooth.
Tips for Perfection
🔥 Heat Management
The Enameled Pan retains heat exceptionally well. Give the oil 60-90 seconds to return to temperature between batches.
🌿 Wind Control
The Ringg Kit performs best when sheltered. Use the windshield to keep the flame steady and oil temperature consistent.
⏱ Batter Ahead
The dough can be made up to 2 hours in advance and stored in the piping bag at room temperature.
✨ Fresh is Best
Churros are at peak crunch within 5 minutes. Set up a relay: one pipes, one monitors oil, one coats in sugar.
Why Our Enameled Pan?
Churros demand consistent heat—exactly what our enameled pans deliver. The smooth, non-reactive surface keeps your oil flavour-pure, while the thick base works in harmony with the Ringg Burner's powerful output to eliminate hot spots.
