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Homemade Churros Recipe

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4.3 from 1 review

  • Author: Lea
  • Total Time: 25 minutes
  • Yield: 36 servings

Description

Homemade Churros are crispy, golden-fried Spanish pastries dusted in cinnamon sugar, perfect for dipping in rich chocolate or salted caramel sauce. This recipe guides you through making authentic choux dough, frying it to perfection, and coating it with a sweet cinnamon blend for a delightful treat enjoyed warm.

Ingredients

Dough

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups all-purpose flour
  • 2 large eggs

Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

For Frying

  • Canola oil (about 2 inches deep in pot)

Serving

  • Chocolate sauce
  • Salted caramel sauce

Instructions

  1. Heat mixture: In a medium saucepan over medium heat, combine the water, butter, sugar, vanilla extract, and salt. Let the butter melt completely, then bring the mixture to a rolling boil. Remove from heat immediately.
  2. Form dough: Quickly add the flour all at once and stir vigorously for about 1 minute until the dough forms a smooth ball that pulls from the sides of the pan.
  3. Rest dough: Transfer the dough to a stand mixer bowl fitted with the paddle attachment. Let it rest for about 10 minutes until the internal temperature is below 125°F for easier egg incorporation.
  4. Add eggs: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Beat until the dough becomes shiny, thick, smooth, and pipeable.
  5. Prepare piping: Spoon the choux pastry into a pastry bag fitted with a large open star tip (Wilton 1M or Ateco 845) for classic ridged churros.
  6. Mix topping: Combine the granulated sugar and ground cinnamon on a large plate; set aside for coating after frying.
  7. Heat oil: Pour about 2 inches of canola oil into a large pot or Dutch oven. Heat oil over medium until it reaches 360°F (use a thermometer to check temperature).
  8. Fry churros: Pipe 5-inch long strips of dough directly into the hot oil, cutting with scissors. Fry 4-5 churros at a time for 2-3 minutes or until golden brown, turning occasionally for even cooking.
  9. Drain and coat: Remove churros with a slotted spoon and place on paper towels to drain excess oil for 1-2 minutes. While still hot, immediately roll them in the cinnamon sugar mixture to coat evenly.
  10. Serve warm: Churros are best enjoyed warm. Serve them alongside chocolate sauce and salted caramel for dipping to elevate the flavor experience.

Notes

  • Maintain the oil temperature at 360°F for crispy churros without oil absorption.
  • Wait until the dough cools below 125°F before adding eggs to prevent cooking them prematurely.
  • Use a large star tip for the iconic ridged churro shape that crispies nicely.
  • Serve churros fresh and warm for best texture and taste.
  • Canola oil is recommended due to its high smoke point and neutral flavor.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Find it online: https://recipesbylea.com/homemade-churros-recipe/