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Homemade Churros Recipe photo

Churros Recipe

These churros are irresistibly crispy on the outside and fluffy on the inside, perfect for dipping in chocolate!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup water The base for your dough.
  • 1/4 cup unsalted butter Adds richness and flavor.
  • 2 tablespoons white granulated sugar Sweetens the dough.
  • 1/4 teaspoon cinnamon For that classic churro flavor.
  • 1/4 teaspoon nutmeg Enhances the spices.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1 cup all-purpose flour Forms the structure of the churros.
  • 1 large egg Helps bind the dough together.
  • 1 teaspoon vanilla extract Adds a lovely aroma and flavor.
  • vegetable oil For frying the churros.
For Coating:
  • 1/2 cup white granulated sugar For coating the fried churros.
  • 1 1/2 teaspoons ground cinnamon For the sugar coating.

Equipment

  • Medium Saucepan
  • Mixing bowl
  • Wooden spoon
  • Pastry bag with star tip
  • Deep frying pan or pot
  • Slotted spoon
  • Paper towels

Method
 

Build Churros Recipe Step by Step
  1. Step 1: Prepare the Dough - In a medium saucepan, combine 1 cup of water, 1/4 cup of diced unsalted butter, 2 tablespoons of white sugar, 1/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Bring this mixture to a boil over medium heat.
  2. Step 2: Add the Flour - Once the mixture is boiling, remove it from the heat. Quickly stir in 1 cup of all-purpose flour until the dough forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
  3. Step 3: Incorporate Egg and Vanilla - Allow the dough to cool for a few minutes. Then, add 1 large cold egg and 1 teaspoon of vanilla extract to the mixture. Stir vigorously until the egg is fully incorporated and the dough is smooth and glossy.
  4. Step 4: Heat the Oil - In a deep frying pan or pot, pour in enough vegetable oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of dough into it; if it sizzles and rises to the surface, you are good to go.
  5. Step 5: Pipe the Churros - Fill a pastry bag fitted with a star tip with your churro dough. Carefully pipe strips of dough—about 4-6 inches long—directly into the hot oil. Be cautious not to overcrowd the pan; fry in batches if necessary.
  6. Step 6: Fry Until Golden - Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
  7. Step 7: Coat with Cinnamon Sugar - In a shallow bowl, combine 1/2 cup of white granulated sugar and 1 1/2 teaspoons of ground cinnamon. While the churros are still warm, roll them in the cinnamon-sugar mixture until they are evenly coated.
  8. Step 8: Serve and Enjoy! - Serve your churros warm, with a side of melted chocolate or dulce de leche for dipping. Enjoy the delicious, crispy treats with family and friends!

Notes

  • For extra crispy churros, ensure the oil is hot enough before frying.
  • Don’t skip the cooling time after mixing in the egg to prevent cooking in the hot dough.
  • Store leftovers in an airtight container for up to 2 days.