Homemade churros are a classic favorite dessert!
This churro recipe features simple, pantry staple ingredients fried to perfect golden brown and rolled in cinnamon sugar.
Ingredients for churros
Churros are sweet treats typically made from dough, fried until golden brown, and then tossed in cinnamon sugar.
- butter: For best results, use unsalted butter. If using salt, omit the salt from the recipe.
- Sugar: Granulated sugar provides sweetness.
- Vanilla: Seasons the dough.
- All-purpose flour: The base of this recipe is all-purpose flour. Other types of flour have not been tested in this recipe.
- egg: Eggs bind the ingredients together and provide moisture. To ensure an even mixture, make sure the egg is at room temperature.
- cinnamon sugar: This is the coating these churros are rolled in to give them a sweet finish with a hint of spice.
Oil for deep frying
Use vegetable oil, canola oil, or corn oil (or peanut oil) for frying, as these have a high smoke point and a neutral flavor.
How to make churros
- Prepare the dough: Bring water, butter and sugar to the boil. Stir in flour and egg until a dough forms according to the recipe below.
- Roast meat: Pipe 3- to 4-inch-thick strips of dough into hot oil and fry for about 90 seconds per side.
- Roll in sugar: Roll the warm churros in the cinnamon-sugar mixture.
This churro recipe is perfect to enjoy on its own, but I love adding a dipping sauce like chocolate sauce or salted caramel sauce.
Tips for Frying Churros
- For the best churros, use a thermometer to ensure the oil is between 360 and 365°F. Lower temperatures will make them soggy, while higher temperatures will result in burnt exteriors and rough interiors.
- Watch the oil temperature while frying. Fry 2-3 churros at a time to avoid a sharp drop in temperature and avoid soggy churros. Allow the oil to return to the correct frying temperature between batches.
- Maintain an even medium heat for frying. Start by heating the oil before making the dough to reach the right temperature. Avoid increasing the heat quickly between batches to prevent churros from burning inside and becoming raw.
More sweet cinnamon treats
Have you made these homemade churros? Leave us a rating and comment below!
Churros
Homemade churros are a classic and deliciously irresistible treat!
Prevent your screen from going dark
-
Fill a large skillet 2 inches deep with oil. Heat over medium heat to 360-365°F.
-
Meanwhile, in a separate pot, combine water, butter, sugar and salt. Cook over medium heat, stirring frequently, until butter is melted and mixture comes to a boil.
-
Carefully add vanilla extract and flour and reduce heat to low. Stir until a ball forms. Remove from heat and let cool for 4 to 5 minutes.
-
Once it has cooled slightly, mix in the egg. The mixture will be slightly thicker than mashed potatoes.
-
Pour the dough into a sturdy piping bag with a large star nozzle (e.g. Wilton 8).
-
Once the oil reaches 350-350°F (180-180°C), carefully pipe a 3- to 4-inch line of dough into the oil (hold the tip close to the oil to avoid splattering) and cut the dough with a knife or a pair of kitchen scissors from the tip).
-
Fry 2-3 churros at a time for about 90 seconds. Using tongs, flip them over and cook for another 90 seconds, until golden brown and cooked through. Once cooked, transfer to a paper towel-lined plate and allow to cool for a minute.
-
To garnish, combine sugar and cinnamon in a shallow bowl. Roll the warm churro in the sugar mixture. Enjoy warm.
You will need a sturdy piping bag and a large star tip (I used a Wilton 8) to pipe your churros.
Make sure the temperature returns to 360-365°F before frying additional batches of churros.
Portion: 1Churro | Calories: 98 | Carbohydrates: 18G | Protein: 1G | Fat: 2G | Saturated fatty acids: 1G | Cholesterol: 14mg | Sodium: 73mg | Potassium: 11mg | Sugar: 12G | Vitamin A: 75IU | Calcium: 6mg | Iron: 0.4mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Dessert, snack
Kitchen Mexican© SpendWithPennies.com. Content and photos are protected by copyright. Sharing this recipe is both encouraged and welcomed. Copying and/or pasting full recipes to social media is strictly prohibited. Please see my photo usage guidelines here.
