Description
This easy homemade churros recipe guides you through making crispy, golden churros coated in cinnamon sugar, perfect for a delightful treat or dessert. With simple ingredients and straightforward steps, you can enjoy authentic churros fried to perfection at home.
Ingredients
Scale
Churros Dough
- 1 cup water
- 5 tablespoons butter
- 2 tablespoons granulated sugar
- ¾ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
Coating
- â…“ cup granulated sugar
- ½ tablespoon ground cinnamon
Frying
- 1 quart vegetable oil (if deep fryer is large, you may need 2 quarts)
Instructions
- Prepare the dough: In a small saucepan over medium heat, combine the water, butter, 2 tablespoons granulated sugar, and salt. Bring the mixture to a boil, then remove from heat immediately. Stir in the all-purpose flour all at once and mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Incorporate eggs: Allow the dough to cool for a few minutes. Then, add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy. This creates a smooth churro dough ready for piping.
- Heat the oil: In a large, deep skillet or deep fryer, heat the vegetable oil to 375°F (190°C). Ensure the oil is hot enough to fry the churros evenly and achieve a crispy texture.
- Fry churros: Spoon the dough into a piping bag fitted with a large star tip. Pipe 4-6 inch strips directly into the hot oil, cutting the dough with scissors. Fry in batches, cooking each churro for about 2-3 minutes or until golden brown and crisp. Use a slotted spoon to remove churros and drain on paper towels.
- Coat with cinnamon sugar: Mix the ⅓ cup granulated sugar with ½ tablespoon ground cinnamon in a shallow dish. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
- Serve immediately: Enjoy your homemade churros warm, optionally serving with a dipping sauce like chocolate or caramel if desired.
Notes
- Ensure the oil temperature stays consistent at about 375°F to avoid greasy or undercooked churros.
- Do not overcrowd the pan; fry churros in small batches for best results.
- For easier piping, keep a towel or wet cloth handy to wipe the tip of the piping bag.
- Churros are best served fresh and hot for optimum crispiness.
