CHURROS
Create the perfect homemade Churros magic! Fry up warm, crispy dough, roll it in cinnamon sugar, and dip in an easy chocolate sauce. Made with pantry staples, these Churros are impossible to say no to – pure yumminess guaranteed!
Who can resist the irresistible allure of freshly made churros, still warm from the fryer? These delightful treats are not just a Mexican favorite – they’re a traditional Spanish street food, bringing the joy of crispy doughnuts with a fluffy center. Unlike your typical yeast-leavened dough, churros are crafted from a choux pastry dough, similar to what you’d use for Eclairs or Cream Puffs.
While churros are a popular party dessert at fairs and carnivals in the US, making them at home is a game-changer. Discover how easy and delicious these homemade churros can be. Say goodbye to store-bought and hello to the joy of crafting these delightful treats from scratch!
INGREDIENTS YOU NEED:
- Flour – Make sure to use all-purpose flour and not self-raising!
- Oil – For frying, opt for vegetable oil or canola oil, and having a candy thermometer on hand is key to getting the temperature spot-on!
- Piping bag and nozzle – make sure it’s equipped with an 869 or large closed star tip.
HOW TO MAKE CHURROS?
- Bring the water, butter, sugar, and water to boil then take off the heat.
- Stir in flour until thoroughly combined.
- Return mixture to the heat and cook for a few seconds.
- Add the mixture to a mixing bowl and using a hand-held mixer beat in one egg at a time scraping down the sides of the bowl after each addition.
- Using piping bags, pipe pieces of dough into the hot oil using scissors to cut each piece.
- Fry in the hot oil until golden brown then drain on paper towels.
7. Roll the churros in cinnamon sugar mixture while still hot.
8. Make a chocolate dipping sauce by mix chocolate chips and heavy cream together in a bowl over a pot of barely simmering water until melted and 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 I PREPARE THESE IN ADVANCE?
Absolutely! If you’re preparing these churros for a party or guests, you can make them in advance. For serving, you have the option to serve them at room temperature or reheat them. If you choose to reheat, I suggest skipping the cinnamon sugar coating after frying. Instead, heat them in the oven until hot and crispy, then roll them in sugar just before serving!
CAN I FREEZE THEM?
Yes, you can freeze the fried churros for up to 2 months in sealed containers or bags. Thaw them completely before serving, if you want you can heat them up in the oven once thawed.
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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CHURROS
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 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!