Description
Churros are a beloved classic treat with Spanish origins, known for their light, crispy exterior and soft, fluffy interior. Each churro is coated in cinnamon sugar, creating the perfect balance of sweetness and texture. This homemade churros recipe is simple to make, yet incredibly rewarding. Whether you serve them for breakfast, dessert, or a fun family snack, these churros will disappear in no time.
Ingredients
For the Churros:
- 1 cup water
- 3 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 dash salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 2 quarts canola oil (for frying)
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Heat the oil: In a heavy-bottomed pot, heat 2 quarts of canola oil over medium-high heat until it reaches 350°F on a thermometer. Maintain a temperature between 330°F–350°F while frying.
- Prepare the coating: Combine ½ cup sugar and 1½ teaspoons cinnamon in a shallow bowl. Line a plate with paper towels for draining churros.
- Make the dough: In a medium saucepan, bring 1 cup water, 3 tablespoons butter, 1 tablespoon sugar, and a dash of salt to a boil.
- Add the flour: Remove from heat and stir in 1 cup all-purpose flour until a dough forms. Mix well until it becomes smooth and forms a ball.
- Add egg and vanilla: Stir in 1 egg and 1 teaspoon vanilla extract vigorously until fully combined. The mixture may look separated at first—keep mixing until smooth.
- Prepare the piping bag: Transfer the dough to a piping bag fitted with a large star tip (Ateco 852 recommended).
- Fry the churros: Pipe 4–6-inch strips of dough over the hot oil, using scissors to cut each strip. Fry for 1½ minutes per side, turning once, until golden brown.
- Drain and coat: Place churros on paper towels to drain excess oil, then immediately roll them in the cinnamon sugar until fully coated.
- Serve: Enjoy warm, fresh churros with chocolate sauce, caramel, or dulce de leche for dipping.
Notes
- Serve Immediately: Churros taste best fresh and warm, right after being rolled in cinnamon sugar. Their crisp exterior and soft interior are most enjoyable straight from the fryer.
- Pair with Dips: Serve with chocolate ganache, caramel sauce, or dulce de leche for dipping. You can also drizzle them with honey or melted chocolate for added indulgence.
- Storage: Store leftover churros in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it makes them soggy.
- Reheating: To restore crispness, reheat churros in a 350°F oven for 5–7 minutes. Avoid microwaving as it softens their texture.
- Freezing Option: You can freeze unfried churro dough. Pipe onto a tray, freeze until solid, then transfer to a freezer bag. Fry directly from frozen—no need to thaw.
