Homemade Churros
If you’ve never had a churro fresh from the fryer, you’re missing out! These homemade churros are crisp on the outside, fluffy on the inside, and coated in irresistible cinnamon sugar.
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Servings: 18 churros
Notes
Ingredients
Dough:
- 1 cup (250 ml) water
- 1/4 cup (56 g) unsalted butter, cut into small cubes
- 1 tablespoon (13 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (141 g) all-purpose flour (spoon and level to measure)
- 1 large egg
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying
Cinnamon Sugar Coating:
- 1/2 cup (100 g) granulated sugar
- 3/4 teaspoon ground cinnamon
Instructions
1. Prepare the Cinnamon Sugar Coating:
In a shallow dish, whisk together the sugar and cinnamon. Set aside for coating the churros later.2. Heat the Oil:
Pour about 1 1/2 inches of vegetable oil into a large pot or deep skillet. Heat over medium-high until it reaches 360°F (182°C). Adjust the heat as needed to maintain this temperature while frying.3. Make the Dough:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low, add the flour, and stir constantly with a rubber spatula until the mixture forms a ball and pulls away from the sides. A few lumps are okay.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
4. Add Egg and Vanilla:
- Add the egg and vanilla extract to the slightly cooled dough.
- Immediately beat the mixture using an electric mixer until smooth and fully combined. The dough will look like it’s separating at first—keep mixing, and it will come together into a smooth, sticky dough.
5. Pipe the Churros:
- Transfer the dough to a piping bag fitted with a star tip (recommended: Ateco 845 or 846, no larger than 1/2 inch).
- Carefully pipe 6-inch lengths of dough directly into the hot oil, cutting off each piece with clean kitchen scissors.
6. Fry the Churros:
- Fry each churro until golden brown, about 2 minutes per side.
- Use tongs to transfer them to a paper towel-lined plate to drain briefly.
7. Coat in Cinnamon Sugar:
While still warm, roll each churro in the prepared cinnamon sugar until fully coated.8. Serve and Enjoy:
Enjoy churros warm as-is, or serve with chocolate ganache or caramel sauce for dipping.Tips:
- For longer churros, pipe longer strips—just make sure they fit in your pan.
- Fry in small batches (no more than 5 at a time) to avoid overcrowding and dropping the oil temperature.