Description
This classic churros recipe features a crispy, golden exterior and a light, fluffy interior, perfect for dipping in chocolate or enjoying on their own. Made with simple ingredients and fried to perfection, these churros are coated in cinnamon sugar for the perfect sweet finish.
Ingredients
Scale
Dough
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, cold
Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
For Frying
- vegetable oil or canola oil, to fry churros
Instructions
- Prepare the Dough: 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 to melt the butter and blend the ingredients.
- Incorporate Flour: Remove the saucepan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball. Return the pan to the heat and stir constantly for 2 more minutes to evaporate excess moisture, ensuring the dough pulls away from the sides and a thin film forms on the bottom.
- Beat in Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat the dough for 2 minutes to cool it slightly. Add 4 cold eggs one at a time, fully incorporating each before adding the next. Continue beating until the dough is smooth and forms a thick ribbon when lifted.
- Heat Oil: Heat 2 inches of vegetable or canola oil in a deep pot to 370°F, maintaining a temperature between 350-370°F with a clip-on thermometer throughout frying.
- Pipe and Fry Churros: Fit a pastry bag with a large open star tip (such as Wilton 1M) and fill it with dough. Pipe 6-inch lengths directly into the hot oil, cutting with scissors. Fry churros about 1 1/2 minutes per side until golden brown, flipping with tongs. Fry in batches of 5-6 churros to avoid overcrowding.
- Drain and Coat: Remove fried churros with a slotted spoon and place on paper towels to drain excess oil. While still warm, roll each churro in a mixture of 1/2 cup granulated sugar and 1 tsp cinnamon until fully coated.
Notes
- Use a clip-on thermometer to monitor oil temperature for consistent frying results.
- Ensure dough is pipeable but firm enough to hold shape; eggs added one at a time help achieve this texture.
- Do not overcrowd the oil to maintain temperature and ensure even cooking.
- Serve churros warm for best texture and flavor.
- Optional: Serve with chocolate sauce or dulce de leche for dipping.
Keywords: churros, Spanish dessert, fried dough, cinnamon sugar churros, homemade churros, deep fried dessert