5.0 from 24 votes
Churros
This easy homemade Churros recipe makes it simple to enjoy the long Mexican cinnamon and sugar donuts at home, from scratch!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 258 kcal
Course:
Dessert
Cuisine:
Spanish , American , Mexican
Ingredients
For the Churros:
- 1 cup (250ml) water
- ½ cup (115g) butter
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 ¼ cups (170g) all-purpose flour (plain flour)
- 3 eggs
- ½ teaspoon vanilla extract
To fry:
- 1 ½ cups vegetable oil
To coat:
- ½ cup (115g) white sugar
- ½ teaspoon ground cinnamon
Chocolate Dipping Sauce:
- ½ cup (80g) chocolate chips
- 1 tablespoons heavy cream double cream
Instructions
- Add the water, butter, sugar and salt to. large pota. Bring to boil, then reduce to a low heat.
- Pour in the flour and beat with a wooden spoon until the churro mixture forms a ball.
- Remove from heat and set aside to let the mixture rest for 5 minutes.
- Tip: It is essential to cool the dough so the egg doesn’t scramble if added to hot churro dough.
- Add the eggs, one at a time, beating each one in well with the wooden spoon, then beat in the vanilla. Set aside.
- Heat the oil in a medium-size pan over medium heat.
- Meanwhile, fit a piping bag with a large star tip, then fill with the churro dough.
- As soon as the oil reaches 350°F (175°C), you can start to fry your churros, in batches. Pipe 1-3 inch (whichever size you prefer) strips of dough over the saucepan and cut with a knife or clean scissors so they drop into the hot oil. Repeat with a few more, taking care that the oil isn’t too full of churros.
- Cook until golden brown on all sides (about 2 minutes). Remove the cooked churros with metal tongs or a metal slotted spoon and leave to drain on a plate lined with kitchen paper.
- While still warm, roll the churros in the sugar mixed with cinnamon.
- For the chocolate churros dip, melt the chocolate chips, then beat into the cream.
Cup of Yum
Notes
- It is essential to cool the dough so the egg doesn’t scramble if added to hot churro dough.
- It is essential to cool the dough so the egg doesn’t scramble if added to hot churro dough.
- The time it takes to fry churros is largely dependent on how they look in the oil. As soon as they are golden brown, it’s time to take them out! This can take anywhere from 2-4 minutes, so always use your best judgment.
- The time it takes to fry churros is largely dependent on how they look in the oil. As soon as they are golden brown, it’s time to take them out! This can take anywhere from 2-4 minutes, so always use your best judgment.
- To make sure you get it perfect every time, you may want to purchase a candy thermometer so you can monitor the oil properly.
- To make sure you get it perfect every time, you may want to purchase a candy thermometer so you can monitor the oil properly.
- Don’t coat the churros in cinnamon and sugar until they have cooled slightly. If your churro is still a bit oily before coating, it may not stick!
- Don’t coat the churros in cinnamon and sugar until they have cooled slightly. If your churro is still a bit oily before coating, it may not stick!
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
199mg
(8%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
472IU
(9%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 199mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.