Homemade Churros are crispy on the outside, soft on the inside, with a sandy cinnamon and sugar coating! An amusement park favorite that’s fun to make at home.
❤️ Why You’ll Love This Recipe: These homemade churros are perfectly crunchy and golden on the outside and light and airy on the inside. They’re fast and easy to make, perfect for Cinco de Mayo or any time of year!
How to Make Churros
This recipe comes together pretty quickly, so it’s helpful to have all of your ingredients prepped and ready when you start.
You will be starting your dough on the stove and finishing it in the bowl of a mixer, so have your mixer set up and ready to go. The dough is similar to cream puff dough. Watch this video for a simple overview of how it comes together.
Tip: Do not skip the step to let the dough cool for 5 minutes. This is important so that your egg won’t cook once added to the dough.
Add the eggs one at a time, mixing well after each addition. You may only need two eggs, but in my dry climate, I need three eggs to get a soft dough that pipes well.
The churro dough is soft. When you put the dough into the piping bag, bend the tip upward so it doesn’t ooze out before you’re ready. You’ll need a closed rose tip (Wilton 1F or Ateco 846) to pipe churros. If the dough is too thin, let it cool for a few minutes, it will thicken a little as it cools.
Tips for Frying Churros
Before you start frying, prepare a cooling rack lined with paper towels nearby. Also, have the cinnamon sugar prepared and near the cooling rack.
Have a large pair of tongs ready to use. Use them to scrape the dough off the piping tip and to remove the churros from the oil.
To fry, pipe 6-inch-long churros into the hot oil. Cook them for about 4-5 minutes on each side. Once you stop piping, the dough in the oil usually pulls apart from the dough in the bag, but if you find it easier, you can use scissors or tongs to cut off the dough.
You can fry 2 or 3 churros at a time. They will be ready when golden brown.
When they’re done, immediately transfer the cooked churros to the rack lined with paper towels. Turn churros over so both sides get blotted. Then roll churros in cinnamon sugar while they’re still hot.
Repeat with the remaining dough. Be sure and let your oil heat back up to temperature before cooking each batch. If your oil isn’t hot enough, the dough will absorb too much oil.
You can fry the churros in a pan, but I recently bought a deep fryer, which makes it easier because the fryer regulates the temperature of the oil.
How to Serve Churros
These crispy homemade churros are best served immediately, while they’re still warm.
Dip them in sweet and creamy duce de leche!
How To Make Churros With Filling
You can serve the churro with dulce de leche on the side, or fill each churro with caramel. To do this, you’ll use a long skewer to make a hole all the way through each churro. Use a piping bag with a long tip (a Bismark #230) to fill the churros with dulce de leche.
You’ll may need to warm up the dulce de leche so it’s soft enough to pipe.
How To Make Churro Bites
You can easily make miniature churro bites with the same batter. Instead of piping 6-inch lengths of dough, pipe 1-inch lengths of dough to make cute little bite-size Churro bites. These will cook in about 2 minutes per side.
Leftovers can be stored in an airtight container at room temperature for 2 to 3 days. To serve, reheat them briefly in the oven.
MORE PATE A CHOUX PASTRY RECIPES
Try these other similar recipes next if you love pastry as much as I do:
- Churro Cream Puffs with a crisp cinnamon-sugar shell filled with a light and airy cinnamon whipped cream. If you’re a churro lover, you’ll love these baked not fried version.
- Triple Berry Choux Cake with four layers of choux sandwiched with triple berry cream, iced with vanilla bean whipped cream, and decorated with choux crumbs, powdered sugar and fresh berries.
- Chocolate Eclairs with their crisp and tender puff pastry shell, chilled luxurious pastry cream filling, and the signature smear of gleaming chocolate ganache on top, no one can resist this classic French pastry.
- Raspberry Cheesecake Cream Puffs with a no-bake raspberry cheesecake filling and drizzled with a tart triple berry icing.
- ¾ cup all-purpose flour
- ¾ cup water
- 6 tablespoons unsalted butter cut into 6 pieces
- 1 teaspoon vanilla
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 – 3 large eggs room temperature
- Vegetable oil or canola oil to fry churros
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Heat Oil: In a deep fryer or large pan, add about 2 inches of oil but no fuller than halfway up the sides. Heat over medium heat to 375°.
- Measure flour and set aside
- Bring water, butter, vanilla, sugar, and salt to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally.
- Immediately remove from heat, and quickly stir in flour mixture all at once.
- Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball
- Transfer dough to the bowl of an electric mixer and let cool 5 minutes.
- Add eggs, 1 at a time, beating until mixture is smooth and glossy. (Watch my how to make cream puffs video https://www.barbarabakes.com/how-to-make-cream-puffs-video-and-easy-step-by-step-photos-and-instructions/ to see the consistency you want your batter to be.)
- Prepare Cinnamon Sugar: whisk together ½ cup sugar and cinnamon in a shallow dish or pie plate, set aside.
- Spoon dough into a pastry bag fitted with a closed rose tip (Wilton 1F or Ateco 846).
- Carefully pipe dough into preheated oil, in 6-inch lengths. Use kitchen scissors or tongs to cut off dough from piping bag. Cook 2 or 3 churros at a time. Fry until golden brown, about 4 minutes per side.
- Remove churros with tongs to a plate to cooling tray lined with paper towels. Roll churros in cinnamon sugar, and place on a cooling rack.
- Repeat process with remaining dough.
- Serve warm with dulce de leche or chocolate sauce for dipping if desired.
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