Homemade Churros Recipe: Shockingly Easy & Addictive

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The perfect crispy cloud

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Preparation & Cooking Time: 40 Mins

QUICK INSTRUCTIONS

1. In a medium saucepan, bring the water, butter, 1/4 cup sugar, and salt to a rolling boil.

2. Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until a ball of dough forms.

3. Return the pot to medium heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.

4. Transfer the hot dough to a stand mixer with a paddle attachment (or use a large bowl with a hand mixer). Mix on low for 2-3 minutes to cool it down slightly.

5. Add 3 eggs, one at a time, mixing completely after each addition. The batter will look broken, then come back together.

6. Check the texture. If it’s stiff, beat the 4th egg in a small bowl and add it a little at a time until the batter is thick, glossy, and falls from the paddle in a "V" shape. Add the vanilla.

7. Heat your oil in a large, heavy-bottomed pot over medium flame until it reaches 360°F (180°C). Use your candy thermometer.

8. In a shallow dish, whisk together the 3/4 cup sugar and 2 teaspoons cinnamon.

9. Transfer the churro batter to your large piping bag fitted with the open-star tip.

10. Carefully pipe 4-inch (10cm) strips of dough directly into the hot oil, snipping the end with clean kitchen scissors. Fry 3-4 at a time to avoid crowding.

11. Fry for 90 seconds to 2 minutes per side, until a deep golden brown.

12. Remove with a spider strainer, drain on paper towels for only 30 seconds, then immediately toss the hot churros in the cinnamon-sugar mixture until fully coated.

13. Serve warm. For the sauce, heat cream until just simmering (or in the microwave for 1 minute), pour over the chocolate chips, let sit for 2 minutes, then stir until smooth.

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Ingredients:

For the Churro Dough:

• 1 cup (240ml / 8 fl oz) water

• 6 tablespoons (85g / 3 oz) unsalted butter, cubed

• 1/4 cup (50g / 1.75 oz) granulated sugar

• 1/2 teaspoon kosher salt

• 1 cup (120g / 4.25 oz) all-purpose flour

• 3 to 4 large eggs

• 1 teaspoon vanilla extract

  
  

For Frying:

• 4-6 cups (approx. 1-1.5 liters) vegetable, canola, or other neutral-flavored, high-heat oil

  
  

For the Coating:

• 3/4 cup (150g / 5.3 oz) granulated sugar

• 2 teaspoons ground cinnamon

  
  

For the (Optional) Chocolate Sauce:

• 2/3 cup (160ml) heavy cream (or "double cream" in the UK)

• 2/3 cup (115g / 4 oz) semi-sweet chocolate chips (or a finely chopped semi-sweet chocolate bar)

• 1 teaspoon ground cinnamon (optional)

  
  

Special Equipment:

• Candy thermometer

• Large piping bag

• Large open-star piping tip (e.g., Wilton 1M or Ateco 869)

Detailed Cooking Process: There's nothing quite like a hot, fresh churro, especially one you've made yourself. That signature street-fair quality is surprisingly achievable at home. The magic is in the method, which uses a classic French dough called pâte à choux. This simply means the dough is cooked twice, which is the secret to getting that light, airy interior and perfectly crispy exterior.

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