Homemade Churros Recipe

Let’s dive into a delicious adventure where simple pantry staples transform into the irresistible, golden splendors we call churros. Ready to bring a taste of fairgrounds and sunny Spanish streets straight to your kitchen? Let’s do this!

My absolute favorite thing about churros is their crispy, cinnamon-sugar-dusted exterior. I love the way the all-purpose flour, water, and a hint of vanilla come together to make such a perfectly simple dough.

But mostly, I love frying them in vegetable oil until they are the quintessential golden-brown color and texture.

Ingredients

• Water: Essential liquid base, keeping the dough smooth and pliable.
• Sugar: Adds sweetness and helps achieve a golden-brown finish.
• Salt: Enhances flavor, balancing the sweetness perfectly.
• Unsalted Butter: Adds richness and a delicate, buttery flavor.
• All-purpose Flour: Provides structure, essential for churros’ crispness.
• Eggs: Essential for binding, adding richness and moisture.
• Vanilla Extract: Enhances aroma, adding a warm, sweet note.
• Ground Cinnamon: Adds warmth and spice, enhancing churros’ flavor.
• Vegetable Oil: Essential for frying, achieving a crisp exterior.

Ingredient Quantities

• 1 cup (240 ml) water
• 2 1/2 tablespoons (30 g) sugar
• 1/2 teaspoon salt
• 2 tablespoons (30 g) unsalted butter
• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup (50 g) sugar, for coating
• 1 teaspoon ground cinnamon, for coating
• Vegetable oil, for frying

How to Make this

1. In a medium saucepan, over medium heat, combine 1 cup of water, 2 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and 2 tablespoons of unsalted butter. Bring to a boil.

2. When the mixture boils, take it off the heat and mix in 1 cup of all-purpose flour. Keep mixing until the mixture comes together in a ball.

3. Move the dough to a mixing bowl and allow it to chill for approximately 5 minutes.

4. To the dough, add 2 large eggs and 1/2 teaspoon of vanilla extract. Beat until smooth and combined.

5. Put the dough for the churros into a piping bag that has a large star tip.

6. In a large saucepan, heat the vegetable oil until it reaches 375 degrees Fahrenheit (190 degrees Celsius). Make sure there is enough oil to fry in.

7. Pipe 6-inch strips of dough into the hot oil with care, using scissors to cut the dough. Fry a few churros at a time until golden brown, about 2-4 minutes for each side.

8. Using a slotted spoon, remove the churros and drain them on paper towels.

9. In a wide dish, stir together 1/4 cup of sugar and 1 teaspoon of ground cinnamon.

10. While still warm, roll each churro in the cinnamon-sugar mixture, then serve without delay. Churros are best immediately; the longer you wait, the less good they will taste.

Equipment Needed

1. Medium saucepan
2. Large saucepan
3. Mixing bowl
4. Whisk
5. Wooden spoon or spatula
6. Piping bag with a large star tip
7. Kitchen scissors
8. Thermometer (for oil temperature)
9. Slotted spoon
10. Paper towels
11. Wide dish for cinnamon-sugar mixture

FAQ

• Q: Can I make churros without eggs?
  A: Yes, you can substitute eggs with flax eggs or leave them out for a denser churro, but the texture will differ.
• Q: What type of oil is best for frying churros?
  A: Use a neutral oil with a high smoke point, like vegetable oil, for frying churros.
• Q: How do I ensure my churros are crispy?
  A: Make sure the oil is sufficiently hot (around 375°F or 190°C) before frying to achieve crispy churros.
• Q: Can churros be baked instead of fried?
  A: Yes, while frying is traditional, you can bake churros at 400°F (200°C) until golden, but they might not be as crispy.
• Q: How do I store leftover churros?
  A: Store them in an airtight container at room temperature for up to 2 days; reheat in the oven for crispness.
• Q: Can I prepare the dough ahead of time?
  A: It’s best to use the dough immediately after making it, as it performs better when fresh.

Homemade Churros Recipe Substitutions and Variations

1 cup (240 ml) milk can be used instead of 1 cup (240 ml) water to make a dough that is richer in flavor.
Substitute 2 tablespoons (30 g) margarine for 2 tablespoons (30 g) unsalted butter if you want a non-dairy version.
1 cup (120 g) all-purpose flour may be swapped with 1 cup (120 g) whole wheat flour for a healthier alternative in this recipe.
For an egg-free version, substitute 2 large eggs with 1/2 cup (120 g) unsweetened applesauce.
1 teaspoon ground cinnamon may be replaced with 1 teaspoon ground nutmeg for a different spice profile.

Pro Tips

1. Temperature Control: To ensure your churros are crispy on the outside and tender on the inside, maintain the oil temperature between 360 to 375 degrees Fahrenheit (182-190 degrees Celsius). Use a thermometer to monitor the heat, as cooler oil will result in greasy churros, while too-hot oil can burn them.