Homemade Churros Recipe

Get ready to treat yourself to a taste bud fiesta with these homemade churros—nothing beats the joy of crispy, golden pieces of pastry goodness hot from the fryer, coated in that sweet cinnamon-sugar magic!

I enjoy making uncomplicated, tasty confections, and homemade churros are one of my go-to recipes. All you need are water, sugar, salt, flour, and a hint of vegetable oil to create these crispy yummies at your abode.

Sugar and cinnamon-clad, they present a balanced offering of sweetness and spice that I believe everyone should be privy to.

Ingredients

• Water: Essential for dough formation, hydrates flour.
• Granulated Sugar (Dough): Sweetens the dough, browns during frying.
• Salt: Enhances overall flavor, balances sweetness.
• Vegetable Oil (Dough): Adds moisture, aids in smooth dough texture.
• All-Purpose Flour: Provides structure, high in carbohydrates.
• Granulated Sugar (Coating): Adds sweetness, creates a crunchy exterior.
• Ground Cinnamon: Provides warmth, complements the sugar for coating.

Ingredient Quantities

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• 1 cup (240 ml) water
• 2 1/2 tablespoons (35 g) granulated sugar
• 1/2 teaspoon (3 g) salt
• 2 tablespoons (30 g) vegetable oil
• 1 cup (125 g) all-purpose flour
• Vegetable oil, for frying
• 1/2 cup (100 g) granulated sugar, for coating
• 1 teaspoon (2.5 g) ground cinnamon, for coating

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How to Make this

1. In a medium saucepan, combine 1 cup (240 ml) water, 2 1/2 tablespoons (35 g) sugar, 1/2 teaspoon (3 g) salt, and 2 tablespoons (30 g) oil. Bring the mixture to a boil over medium heat.

2. Take the pan off the heat and mix in 1 cup (125 g) of all-purpose flour. Stir until the mixture comes together and forms a ball.

3. Let the dough cool a little, then pipe it from a large star tip attached to a bag. Of course, first, you need to transfer the dough to the bag.

4. In a large deep skillet or pot, medium-high heat brings vegetable oil to 350°F (175°C).

5. Using scissors to cut the dough, release several strips of dough into the hot oil. Fry a few at a time, avoiding overcrowding.

6. Fry the churros until they are golden brown on all sides, 2-3 minutes, turning occasionally.

7. Using a slotted spoon, take out the churros and allow them to drain on paper towels.

8. In a broad plate, combine 1/2 cup (100 g) of sugar and 1 teaspoon (
2.5 g) of cinnamon.

9. Coat the warm churros well in the cinnamon-sugar mixture.

10. Churros should be served warm, either by themselves or with a dipping sauce of your choice, such as chocolate or dulce de leche.

Equipment Needed

1. Medium saucepan
2. Large deep skillet or pot
3. Large mixing spoon
4. Piping bag with a large star tip
5. Kitchen scissors
6. Slotted spoon
7. Paper towels
8. Broad plate or shallow dish
9. Heat-resistant thermometer

FAQ

• Q: Can I prepare the dough in advance and fry later?Churros should be fried right after the dough is made for the best texture. The dough can be stored in the fridge for a few hours if you need to pause, but remember to bring it back to room temperature before frying.
• Q: Can I use a different oil for frying?A: Absolutely, you can use any high smoke point, neutral oil, like canola or peanut.
• Q: How do I know when the oil is ready for frying?A: Oil should be heated to 375°F (190°C). If you lack a thermometer, use a small piece of dough to test the oil. When it sizzles and quickly rises to the top, the oil is hot enough.
• Q: Can I make churros without a piping bag?A: Although using a star tip in a piping bag is the most traditional way to make churros, you can also use a zip top bag with the corner cut off to get a similar effect.
• Q: How long do churros stay fresh?A: Churros are enjoyed most when they are fresh. They have a tendency to become soggy if kept in storage, but you can bring them back to a degree of crispness by reheating them in the oven.
• Q: Can I freeze churros?A: Yes, freeze before coating with sugar and cinnamon. Reheat in the oven straight from the freezer and then toss with the coating.

Homemade Churros Recipe Substitutions and Variations

2 1/2 tablespoons (35 g) of granulated sugar: replace with 2 1/2 tablespoons (30 g) of brown sugar to achieve a deeper flavor.
1/2 teaspoon (3 g) salt: a substitute may be with 1/2 teaspoon kosher salt for a more subtle taste.
2 tablespoons (30 g) vegetable oil: for a richer flavor, use 2 tablespoons (28 g) melted butter.
1 cup (125 g) of all-purpose flour: for a nuttier flavor, substitute with 1 cup (125 g) of whole wheat flour.
1 teaspoon (2.5 g) ground cinnamon: Use 1 teaspoon pumpkin pie spice to give a fall-inspired twist.

Pro Tips

1. Use a Thermometer: To ensure perfect churros, maintain the frying oil at 350°F (175°C). A kitchen thermometer can help you get the right temperature, preventing your churros from becoming too greasy or burning.