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February 3, 2024
CHURROS
Create the perfect homemade churros! Fry the hot, crispy dough, roll in cinnamon sugar, and dip in an easy-to-make chocolate sauce. Made with pantry staples, these churros are impossible to say no to – pure flavor guaranteed!
Who can resist the irresistible temptation of freshly made churros, still hot from the oven? These delicious treats aren’t just a Mexican favorite – they’re a traditional Spanish street food, bringing you the joy of crispy doughnuts with a soft center. Unlike your typical yeast dough, churros are made from a choux pastry, similar to what you’d use for eclairs or cream puffs.
While churros are a popular holiday dessert at fairs and carnivals across the United States, making them at home is a game-changer. Discover how easy and delicious these homemade churros can be. Say goodbye to store-bought churros and hello to the joy of making these delicious treats from scratch!
INGREDIENTS NEEDED:
- Flour
- Oil
- Pastry bag and nozzle – make sure it is fitted with an 869 nozzle or a large, closed star nozzle.
- -Unsalted butter
- Eggs
- Sugar
- Salt
- Vanilla
- Cinnamon
- Chocolate
- Heavy Cream
HOW TO MAKE CHURROS?
- Bring the water, butter, sugar, and water to boil, then remove from heat.
- Stir in the flour until well combined.
- Return mixture to heat and cook for a few seconds.
- Add mixture to bowl and, using a hand mixer, beat in eggs one at a time, scraping down sides of bowl after each addition.
- Using pastry bags, drop dough pieces into hot oil, using scissors to cut out each piece.
- Fry in hot oil until golden brown, then drain on paper towels.
- Roll the churros in the cinnamon sugar mixture while they are still warm.
- Make a chocolate sauce by mixing chocolate chips and heavy cream in a bowl over a pan of simmering water until combined.
HOW LONG DO THEY LAST?
There’s nothing better than fresh, hot churros straight from the fryer but they will keep well for 1-2 days stored in sealed containers.
CAN YOU MAKE THEM AHEAD?
Absolutely! If you’re making these churros for a party or guests, you can make them ahead of time. To serve, you have the option of serving them at room temperature or reheating them. If you choose to reheat, I suggest not topping them with cinnamon sugar after frying. Instead, warm them in the oven until they’re warm and crispy, then roll them in the sugar just before serving!
CAN YOU FREEZE THEM?
Yes, you can freeze fried churros for up to 2 months in airtight containers or bags. Thaw completely before serving, if desired, you can reheat in the oven after they are thawed.
CHURROS
Create the perfect homemade churros! Fry the hot, crispy dough, roll in cinnamon sugar, and dip in an easy-to-make chocolate sauce.
Ingredients
- 1 cup water
- 85 g unsalted butter
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- Vegetable oil for frying
CINNAMON SUGAR
- 3/4 cup sugar
- 2 tsp cinnamon
CHOCOLATE DIPPING SAUCE
- 2/3 cup ground chocolate
- 2/3 cup heavy cream
- hot water for boiling
Instructions
- In a large saucepan, bring water, butter, salt, and sugar to a rolling boil over medium-high heat. Once boiling, remove the pan from heat.
- Stir in all the flour at once vigorously until fully incorporated, about 30 to 60 seconds. Return the mixture to heat and cook, stirring, for an additional 30 seconds. Transfer the mixture to a mixer with a paddle attachment or use a hand mixer.
- Mix at medium speed, adding 3 eggs, one at a time, and vanilla while the mixer is running. Pause to scrape down the sides after each addition. Continue mixing until the dough is smooth, glossy, and all the eggs are fully incorporated. The dough should be thick but smoothly fall from the beaters when lifted. If it clings to the beaters, add the remaining 1 egg and mix until fully incorporated.
- Heat oil to 370°F.
- Using a pastry bag fitted with an 869 or large closed star tip, pipe 6-inch pieces, frying about three at a time. Fry each side for 90 seconds to 2 minutes or until golden brown.
- Remove with tongs, let drain on a paper towel for about thirty seconds, then coat with cinnamon sugar.
- Combine the chocolate and heavy cream in a bowl over a pot of barely simmering water. Stir occasionally until fully melted and well combined.
Notes
- Ensure frying success with a candy thermometer! Maintaining the right oil temperature is crucial; too hot, and churros brown too quickly, remaining raw inside, too cool, and you’ll get oily churros!
- Never leave hot oil unattended for any reason.
- Keep a close eye on the churros while frying, as they cook quickly and can overcook. After frying, briefly drain the churros on kitchen paper to remove excess oil.
- For that perfect finish, roll the churros in cinnamon sugar while they’re still hot to ensure the sugar sticks. Enjoy the delicious results of your churro-making adventure!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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