Easy Churros Recipe
I don't think anyone can resist homemade Churros. Crispy on the outside, soft on the inside with a sweet cinnamon sugar coating. You can enjoy churros by themselves, with warm chocolate sauce and dulce de leche.
Ingredients
For the churros:
- 1¼ cup all-purpose flour, fluffed, spooned and leveled
- 1 cup water, may substitute for milk
- 6 Tablespoons unsalted butter
- 3 large whole eggs
- 1 Tablespoon granulated sugar
- 1/4 teaspoon salt
- Vegetable oil or canola oil for frying
For the cinnamon sugar:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prep the dough
- In a medium saucepan, combine butter, milk, sugar and salt. Heat over medium heat until butter is melted and mixture starts to simmer.1 cup water, may substitute for milk, 6 Tablespoons unsalted butter, 1/4 teaspoon salt, 1 Tablespoon granulated sugar
- Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball. Remove from the sauce pan into a bowl. Set aside to slightly cool for about 10 minutes until warm to the touch.1¼ cup all-purpose flour, fluffed, spooned and leveled
- Use a stand mixer with a paddle attachment or a hand mixer to beat one egg at a time until fully combined. By the last egg, the dough will become smooth, shiny, sticky and thick. When you lift the beater out of the choux dough, it should form a “v” shape that slowly breaks off. Transfer churro dough into pipping bag with 1M star tip.3 large whole eggs
Shape the churros
- Prepare a baking pan lined with parchment paper. Pipe churros in a straight THIN zig zag, about 6 inches long. Refrigerate tray for at least 1 hour. Refrigerating helps control the shape, keeping them straight. If making classic churros, skip this step and pipe directly into the oil.Note: If you don't have a piping bag or tip, you can use a ziploc bag and make a slit on the corner edge but you will not achieve the iconic ridges of the classic churro shape.
Heat the oil
- Heat oil in a large, heavy bottom Dutch oven or pot, ~3 inches deep. Use a thermometer to keep the temperature between 360°F to 370°F. Test out by dropping a piece of dough into the oil. If it doesn't bubble right away, it's not ready.Vegetable oil or canola oil
Fry until crispy
- Individually cut each churro piece with parchment paper. Gentle add to pot of oil, remove the parchment paper once added to the pot. If making classic straight shape, pipe directly into the oil and use scissors to cut the dough about 6 inches long.
- Fry 2-4 churros at a time for 2 minutes on each side. Set aside to drain excess oil on cooling wrack lined with a paper towel. Then, toss with cinnamon sugar.Note: If the oil is too cold, churros take longer to cook and absorb more oil. Keep the temperature between 360°F to 760°F, avoid overcrowding the pot and pipe the churros into thin strips for best results.1 cup granulated sugar, 2 teaspoons ground cinnamon
Notes
- If the oil is too cold, churros take longer to cook and absorb more oil. Keep the temperature between 350°F to 360°F, avoid overcrowding the pot and pipe the churros into thin strips for best results.
Nutrition
Calories: 131kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mgSodium: 61mgPotassium: 15mgFiber: 0.2gSugar: 18gVitamin A: 221IUVitamin C: 0.01mgCalcium: 10mgIron: 0.2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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