Churros Recipe
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5.0
3 reviews
Excellent
Churros Recipe
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These delicious homemade Churros are perfectly crispy on the outside and soft in the middle - an easy dessert, breakfast or holiday treat!
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Ingredients
- vegetable oil for frying
- ½ cup water
- 4 tablespoons unsalted butter (½ stick)
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 large egg
Cinnamon-Sugar Coating (optional)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Fill a Dutch oven with 2 inches of vegetable oil and heat it to 365°F while you make the churro batter.
- In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
- Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
- Set the mixture aside to cool for 5 minutes.
- Next, add the egg and mix to combine.
- Transfer the mixture to a piping bag fitted with a star tip.
- Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough at about 3 inches.
- Fry for 1-2 minutes, or until golden brown. Remove the churros to a paper towel to drain any excess grease. Repeat with the remaining churros
- For the classic churro coating, combine the granulated sugar and ground cinnamon in a small bowl. Toss the warm churros in the cinnamon sugar and enjoy.
Notes
- Storage: Store churros in an airtight container lined with paper towels at room temperature for up to 2 days or freeze them for up to 2 months.
- Serve churros with hot coffee, hot chocolate, dulce de leche, caramel sauce, chocolate sauce, fruit syrup, or jam.
- If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it's probably because your oil is too hot. If you've adjusted the time and temperature, and they're still doughy inside, you likely made them too thick. Try piping thinner churros.
- If your churros seem really oily, it's likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep-frying thermometer to keep track of the oil temperature.
- If your churros are expanding or exploding, it's because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
- If your churros are splitting, it's because they don't have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
- If your churros are cooking unevenly, use tongs to gently turn them as they cook.
Nutrition Information
Show Details
Serving
1churro
Calories
79kcal
(4%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
4mg
(0%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
78IU
(2%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21churros
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1churro | |
| Calories | 79kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 4mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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