Churros Recipe
User Reviews
4.9
Churros Recipe
Description
The churro dough is prepared by boiling water, milk, butter, sugar, and salt, then adding flour all at once and cooking to form a smooth ball. Beating in eggs one at a time creates a rich, pipeable dough with elastic texture. The dough is then shaped into 6-inch lengths using a star-tipped pastry bag to form the classic ridged churros.
Frying in 2-inch deep oil at 350-370°F crisps the exterior quickly without absorbing excess oil, creating a crunchy shell around the tender interior. The star shape provides more surface area for crispiness and cinnamon sugar coating.
These churros can be enjoyed on their own or with dipping sauces. They are a classic fried pastry popular in many cultures, celebrated for the contrast between crisp crust and soft center.
Ingredients
- 1/2 cup water
- 1/2 cup milk whole
- 8 Tbsp butter unsalted
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 egg cold, large
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- vegetable oil to fry churros, or canola oil
Instructions
- In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
- Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan.
- Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
- Heat 2” deep vegetable oil to 370˚F. Use a clip-on thermometer to monitor and keep the oil between 350-370˚F while frying.
- Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll warm churros in cinnamon sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbs | 26g | |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 114mg | 38% |
| Sodium | 113mg | 5% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 498IU | 10% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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