Homemade Churros are a classic dessert favorite!
This churro recipe is made with simple, pantry staple ingredients, fried to perfection and rolled in cinnamon sugar.
Ingredients for Churros
Churros are a dessert typically made with seasoned dough, fried until golden brown, then topped with cinnamon sugar.
- Butter: For best results, use unsalted butter. If you use salty, skip the salt in the recipe.
- Sugar: Granulated sugar adds sweetness.
- Vanilla: Flavors the dough.
- All purpose flour: The basis of this recipe is 00 flour. No other types of flour have been tested in this recipe.
- Egg: Eggs bind the ingredients together and add moisture. For even mixing, make sure the egg is at room temperature.
- Cinnamon sugar: This is the coating that these churros are rolled in adding a sweet finish with a hint of spice.
Fry oil
For frying, use vegetable oil, canola oil, or corn oil (or peanut oil) as they have a high smoke point and neutral flavor.
How to make churros
- Prepare the dough: Boil the water, butter and sugar. Stir in the flour and egg to form a dough according to the recipe below.
- To fry: Drop 3- to 4-inch strips of dough into the hot oil and fry for about 90 seconds per side.
- Roll in sugar: Roll the hot 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, make sure the oil is between 360 and 365°F using a thermometer. Lower temperatures make them soggy, while higher temperatures make them burnt on the outside and raw on the inside.
- Monitor the oil temperature while frying. Fry 2-3 churros at a time to avoid a significant drop in temperature and avoid soggy churros. Allow the oil to return to the correct frying temperature between cooking sessions.
- Maintain a constant medium temperature for frying. Start heating the oil before preparing the dough to reach the right temperature. Avoid rapidly increasing the heat between batches to prevent the churros from being burned and undercooked.
More cinnamon rolls
Have you made these homemade Churros? Leave us a rating and comment below!
churros
Homemade Churros are a classic and deliciously irresistible treat!
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Fill a large skillet with 2 inches of oil. Heat over medium heat to 360-365°F.
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Meanwhile, in a separate saucepan, combine water, butter, sugar and salt. Heat over medium heat, stirring frequently until the butter melts and the mixture comes to a boil.
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Carefully add the vanilla extract and flour and reduce the heat to low. Mix until the mixture forms a ball. Remove from heat and leave to cool for 4-5 minutes.
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Once cooled slightly, add the egg. The mixture will be slightly thicker than mashed potatoes.
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Transfer the dough into a sturdy piping bag fitted with a wide star tip (e.g Vilton 8).
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Once the oil has reached 350 to 350°F, carefully pipe a 3- to 4-inch line of dough into the oil (keep the tip close to the oil to avoid splattering, and use a knife or kitchen shears to cut the dough from the tip).
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Fry 2-3 churros at a time for about 90 seconds. Use tongs to flip them and cook for another 90 seconds until golden and cooked through. Once cooked, transfer it to a plate lined with absorbent paper and let it cool for a minute.
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Combine sugar and cinnamon for topping in a shallow bowl. Roll the hot churro in the sugar mixture. Enjoy hot.
You will need a sturdy pastry bag and a large star tip (I used a Wilton 8) to pipe your churros.
Make sure the temperature returns to 350-350°F before frying subsequent batches of churros.
Serving: 1churro | Calories: 98 | Carbohydrates: 18G | Protein: 1G | Fat: 2G | Saturated fats: 1G | Cholesterol: 14mg | Sodium: 73mg | Potassium: 11mg | Sugar: 12G | Vitamin A: 75UI | Soccer: 6mg | Iron: 0.4mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, snack
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