Churros, those golden, crispy, and sugary delights, have been a favorite treat for many. Originating from Spain and popular in many parts of the world, churros are typically served as a sweet snack, often dipped in chocolate or filled with cream. Whether you’re hosting a party, enjoying a cozy night in, or just craving something sweet, homemade churros are surprisingly easy to make, and they taste way better than store-bought ones.
Here’s how to make churros from scratch that are crispy on the outside, soft and tender on the inside, and perfectly dusted with cinnamon-sugar.
Ingredients:
For the churros:
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (or melted butter)
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola oil works best)
For the cinnamon-sugar coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the chocolate dipping sauce (optional but highly recommended):
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions:
Step 1: Prepare the Dough
- In a medium saucepan, combine the water, 2 tablespoons of sugar, salt, and vegetable oil. Heat over medium-high heat until the mixture starts to boil. Stir occasionally to dissolve the sugar and salt completely.
- Once boiling, remove the saucepan from the heat and carefully add the flour all at once. Stir vigorously until the mixture forms a thick dough that pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. This will help prevent the eggs from cooking when added.
- Once the dough has cooled slightly, beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, and continue mixing until the dough is smooth and glossy.
Step 2: Heat the Oil
- Pour enough oil into a large deep pan or Dutch oven to submerge the churros (about 2-3 inches deep). Heat the oil over medium-high heat to 350°F (175°C). You can use a thermometer to check the temperature or test with a small piece of dough – if it sizzles right away, the oil is ready.
Step 3: Pipe the Churros
- While the oil heats up, prepare a large piping bag fitted with a star-shaped nozzle. Carefully transfer the churro dough into the piping bag.
- Once the oil is hot, pipe 4-5 inch long churros directly into the hot oil, using kitchen scissors to cut the dough when you reach the desired length. Be sure not to overcrowd the pan to allow for even frying.
Step 4: Fry the Churros
- Fry the churros in batches for 2-3 minutes per side, or until they are golden brown and crispy. Be gentle when flipping them with tongs or a slotted spoon.
- Once fried, remove the churros from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Coat the Churros
- In a small bowl, mix together the cinnamon and sugar. While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated.
Step 6: Prepare the Chocolate Dipping Sauce (Optional)
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and stir in the chocolate chips. Let it sit for a minute to melt, then whisk until smooth.
- Serve the churros with a generous side of the chocolate dipping sauce for that extra indulgence.
Tips for Perfect Churros:
- Consistency of the Dough: The dough should be thick but pipeable. If it’s too thick, add a tablespoon of water to loosen it up; if it’s too thin, add a little more flour.
- Oil Temperature: Make sure your oil is at the correct temperature to avoid soggy churros. Too low, and they’ll absorb too much oil; too high, and they’ll burn on the outside before cooking through.
- Storage: While churros are best enjoyed fresh, you can store leftovers in an airtight container for up to a day. To reheat, just pop them in the oven for a few minutes at 350°F.