When it comes to indulgent treats, few can rival the crispy-on-the-outside, soft-on-the-inside delight of homemade churros. These golden, cinnamon-sugar coated pastries are perfect for any occasion—whether you’re looking for a sweet snack to enjoy with your morning coffee or a fun dessert to share with friends. With a handful of simple ingredients, you can whip up a batch of churros that will have everyone coming back for seconds. Let’s dive into this mouthwatering recipe that’s sure to impress!
What You’ll Love About This Recipe
You will adore how easy it is to make churros from scratch! The dough comes together quickly and requires minimal ingredients. The best part? You can customize the dipping sauce to your liking. Whether you prefer a rich chocolate sauce or a simple vanilla cream, churros are versatile and can cater to your tastes. Plus, the aroma of frying churros wafting through your kitchen is simply irresistible!
Ingredient List
- 1 cup water
- 5 tablespoons unsalted butter
- 2 tablespoons sugar
- Scant 1/4 teaspoon salt
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon vanilla extract
- 3 large eggs
- Vegetable oil, for frying
- 1 cup sugar (for coating)
- 1 teaspoon ground cinnamon
- 1/2 cup heavy cream (for dipping sauce)
- 5 oz semisweet chocolate, chopped, or 1/2 cup chocolate chips
- 1/2 teaspoon ground cinnamon (for dipping sauce)
- Pinch of salt
What’s in the Gear List
- Piping bag or a large zip-top bag: For piping the churro dough into hot oil.
- Large pot or deep fryer: To hold the oil for frying.
- Slotted spoon: To remove the churros from the oil.
- Cooking thermometer: To ensure the oil is at the right temperature for frying.
- Mixing bowls: For combining ingredients.
Churros in Steps
Step 1: Prepare the Dough
In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a gentle boil over medium heat. Once boiling, remove from heat and add the flour all at once. Stir quickly until the mixture forms a thick dough. Let it cool for a few minutes.
Step 2: Add the Eggs
Once the dough has cooled slightly, add the vanilla extract and eggs, one at a time, mixing well after each addition. The dough should be smooth and glossy.
Step 3: Heat the Oil
In a large pot, pour in vegetable oil until it’s about 2-3 inches deep. Heat the oil over medium-high heat to about 350°F (175°C). Use a cooking thermometer for accuracy.
Step 4: Pipe the Churros
Transfer the dough into a piping bag fitted with a star tip. Once the oil is hot, carefully pipe long strips of dough into the oil, cutting them off with scissors as you go.
Step 5: Fry to Perfection
Fry the churros for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to flip them halfway through frying.
Step 6: Sugar Coating
Once fried, remove the churros from the oil and let them drain on paper towels. In a shallow dish, mix the sugar and ground cinnamon. Roll the hot churros in the cinnamon sugar until fully coated.
Step 7: Make the Dipping Sauce
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate or chocolate chips. Stir until melted and smooth. Add the ground cinnamon and a pinch of salt, mixing well.
Allergy-Friendly Swaps
- For a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free chocolate for the dipping sauce.
- To make gluten-free churros, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- If you need an egg substitute, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for a vegan option.
Things That Go Wrong
- If the churros are soggy, your oil may not be hot enough. Make sure to heat the oil to the correct temperature.
- If they are too hard, they may have been fried too long or at too high a temperature.
- If the dough is too runny, you may need to add a bit more flour.
- Churros can deflate if the oil temperature drops too much after adding the dough. Fry in smaller batches to maintain the heat.
Storage & Reheat Guide
Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm and crispy again. Avoid microwaving, as they will become soft.
Quick Questions
Can I make churro dough ahead of time?
Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. When ready to fry, let the dough come to room temperature before piping.
What can I serve with churros besides chocolate sauce?
Churros pair wonderfully with homemade buttermilk syrup, caramel sauce, or even a simple vanilla glaze for a delightful twist.
Are churros hard to make?
Not at all! With this recipe, you’ll find that making churros is quite easy and fun. Plus, the satisfaction of frying them yourself is unmatched!
Can I freeze churros?
Yes, you can freeze churros before frying. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, then transfer to a zip-top bag. Fry them straight from the freezer, adding a minute or two to the cooking time.
Serve & Enjoy
Now that your churros are beautifully golden and coated in cinnamon-sugar goodness, it’s time to serve them warm alongside your rich dipping sauce. Gather your friends and family, watch their eyes light up with joy, and enjoy the delightful crunch and sweetness that is churros. This recipe is sure to become a favorite in your household, bringing smiles and sweet memories for years to come.
Churros
Ingredients
Equipment
Method
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a gentle boil over medium heat. Once boiling, remove from heat and add the flour all at once. Stir quickly until the mixture forms a thick dough. Let it cool for a few minutes.
- Once the dough has cooled slightly, add the vanilla extract and eggs, one at a time, mixing well after each addition. The dough should be smooth and glossy.
- In a large pot, pour in vegetable oil until it’s about 2-3 inches deep. Heat the oil over medium-high heat to about 350°F (175°C). Use a cooking thermometer for accuracy.
- Transfer the dough into a piping bag fitted with a star tip. Once the oil is hot, carefully pipe long strips of dough into the oil, cutting them off with scissors as you go.
- Fry the churros for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to flip them halfway through frying.
- Once fried, remove the churros from the oil and let them drain on paper towels. In a shallow dish, mix the sugar and ground cinnamon. Roll the hot churros in the cinnamon sugar until fully coated.
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate or chocolate chips. Stir until melted and smooth. Add the ground cinnamon and a pinch of salt, mixing well.
Notes
- Churros are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.
- To reheat, place churros in a preheated oven at 350°F (175°C) for about 5-7 minutes.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.
