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Churros
4.9 from 669 votes

Churros

Churros are fried dough pastries made from a simple dough of water, butter, sugar, salt, and flour, flavored with vanilla and egg. After frying to a golden crisp, they are coated in a cinnamon sugar mixture, offering a crunchy exterior and tender inside. They are ideal for dessert or snacks.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
35 mins
Servings: 18
Course: Dessert
Cuisine: Mexican

Ingredients

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour (scoop and level to measure)
  • 1 egg large
  • 1/2 tsp vanilla extract
  • vegetable oil for frying
For coating
  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

    Cup of Yum
  1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
  2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter. Reduce burner temperature as needed once oil reaches 360 degrees to maintain that temperature.
  3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
  4. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
  5. Transfer mixture to a large mixing bowl, let cool 5 minutes.
  6. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
  7. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
  8. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
  9. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
  10. Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.