Summary:
Experience a sublime churros recipe that yields crisp, golden fried dough sticks coated in rich cinnamon sugar. Perfect for sharing or savoring solo, these treats deliver unwaveringly perfect results with minimal fuss.
Categories: Desserts, Snack Recipes Course: Dessert Cuisines: Spanish, Mexican Keywords: churros , homemade churros, cinnamon sugar churros, fried dessert, easy churros
Equipment for the churros recipe:
- Medium saucepan
- Whisk
- Mixing bowl
- Piping bag fitted with open star tip
- Slotted spoon
- Baking sheet lined with parchment
- Cooling rack
- Candy or frying thermometer
Ingredients for the churros recipe:
- 1 cup water
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- ½ cup sugar
- 1 teaspoon ground cinnamon
Instructions for the churros recipe:
Part 1: Prepare the churros recipe dough
- Combine water, sugar, salt, and butter in a saucepan over medium heat until the mixture simmers gently.
- Remove from heat and stir in flour vigorously until a smooth dough forms and pulls away from the pan sides.
- Allow the churros dough to cool for five minutes to prevent eggs from cooking prematurely.
- Beat in eggs one at a time, followed by vanilla extract, until the churros batter shines and holds its shape.
- Transfer the churros dough into a piping bag with an open star tip.
Part 2: Shape churros strands
- Heat oil in a deep pan to 350°F (175°C), using a thermometer for accuracy.
- Pipe 4-inch lengths of churros dough into the hot oil, cutting strands with scissors.
- Fry a few churros recipe pieces at once to keep the oil temperature steady for even cooking.
- Turn the churros sticks after two minutes, cooking until both sides achieve a deep golden brown.
- Use a slotted spoon to remove churros strands and drain briefly on a parchment-lined baking sheet.
Part 3: Coat churros sticks
- In a shallow bowl, whisk together sugar and cinnamon until evenly blended.
- Roll each warm churros stick in the cinnamon-sugar mix until thoroughly coated.
- Shake off excess coating and transfer the churros sticks to a cooling rack to crisp.
- Cover lightly with a clean cloth if not serving immediately to preserve texture.
Part 4: Serve the churros
- Arrange the coated churros sticks on a serving platter, spacing them evenly.
- Melt chocolate with a splash of cream in a double boiler to create a dipping sauce.
- Place the churros sauce in small bowls alongside the platter.
- Offer guests fresh berries or whipped cream to personalize each churros bite.
Part 5: Store churros leftovers
- Cool any remaining churros completely before transferring to an airtight container.
- Keep the churros at room temperature; avoid refrigeration to maintain crispness.
- Reheat in a preheated oven at 350°F (175°C) for five minutes when ready to enjoy again.
- Skip the microwave, as it softens the churros texture.
Notes:
• Adjust frying batches based on pan size to prevent overcrowding and ensure each churros strand fries evenly. • Substitute half the water with milk for a richer churros flavor. • Add a pinch of nutmeg or cardamom to the sugar blend to elevate the churros aroma.