Churros

Name: Churros
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 cup water; 5 tablespoons unsalted butter; 2 tablespoons sugar; Scant ½ teaspoon salt; 1 cup all-purpose flour, spooned into measuring cup and leveled-off; 1 teaspoon vanilla extract; 3 large eggs; Vegetable oil, for frying; ½ cup sugar; 1 teaspoon ground cinnamon; ¾ cup heavy cream; 5 oz semisweet chocolate, chopped, or ¾ cup chocolate chips; ¼ teaspoon ground cinnamon; pinch of salt

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8
Calories
274 kcal
Course
Dessert

Churros

Iris Warren

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Crispy, sugary perfection—skip the long lines at the fair and make this absurdly good churro recipe at home.

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Ingredients

Servings

For the Churro Dough

1 cup water
5 tablespoons unsalted butter
2 tablespoons sugar
Scant ½ teaspoon salt
1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon vanilla extract
3 large eggs
Vegetable oil, for frying

For the Cinnamon-Sugar

½ cup sugar
1 teaspoon ground cinnamon

For the Chocolate Sauce (Optional)

¾ cup heavy cream
5 oz semisweet chocolate, chopped, or ¾ cup chocolate chips
¼ teaspoon ground cinnamon
pinch of salt

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Instructions

Combine the water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally until the butter melts. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball, about 1 minute.
Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer with beaters). Let it cool for about five minutes. On medium-low speed, beat in the vanilla, then add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Once all the eggs are incorporated, continue mixing for 1 minute more, until the dough is smooth, thick, and pipeable.
Pour about two inches of vegetable oil into a heavy-bottomed pot or deep skillet and heat it to 350°F (175°C) over medium heat. (If a cube of bread sizzles when you drop it in, it's ready.)
In a shallow dish that’s large enough to fit a 6-inch (15-cm) churro, stir the cinnamon and sugar together. Set aside.
Line a baking sheet or plate with a few layers of paper towels and put by the stove.
Transfer the dough to a piping bag fitted with a large star tip. Pipe 6-inch (15-cm) strips of dough directly into the hot oil, using scissors to cut the dough. Fry in batches, being careful not to overcrowd the pot and adjusting the heat as necessary to maintain the temperature, 4 to 5 minutes, turning once as the underside browns. Remove with tongs or a slotted spoon and drain on a paper-towel-lined baking sheet or plate.
While still warm, roll the churros in the cinnamon-sugar mixture to coat. Serve the churros immediately with chocolate sauce, or enjoy them on their own.

For the Chocolate Sauce

Heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from the heat and add the chocolate chips, cinnamon, and salt; whisk until smooth and glossy.

Notes

Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the churros when frying. It includes the cinnamon-sugar but does not include the optional chocolate sauce.
Note: If it’s your first time making churros, having someone help fill the piping bag and pipe the dough into the hot oil makes the process much easier.
Make-Ahead/Freezing Instructions: Churros are best enjoyed fresh, but leftovers reheat nicely. To reheat, bake at 375°F (190°C) for 5 to 8 minutes until crisp. Avoid microwaving, as it can make them soft. For freezing, let cooked churros cool completely, then freeze in a single layer before transferring to a freezer-safe bag for up to 2 months. Reheat straight from frozen, adding a few extra minutes to the baking time.

Nutrition Information

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Calories 274kcal (14%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 89mg (30%) Sodium 157mg (7%) Fiber 1g (4%) Sugar 16g (32%)