16 Quick & Easy 30 Minute Recipes!

(plus weekly recipe updates)

Your email SIGN ME UP

HOME » RECIPES » DESSERTS

Churros
SEPTEMBER 2, 2018

This post may contain affiliate links. Read our disclosure policy.

PIN SHARE RECIPE

In my opinion Churros are one of the worlds

best desserts – when made fresh from scratch
of course. These are hands down the best
churros I’ve ever had, even better than those I
got in the Mexican market. They’re crispy on the
outside, soft and tender on the inside and they
have a flavor no one can resist!

The Perfect Churro Recipe

We’ve all had those churros, the kind that come
in a long uniform straight form, that were
previously fried, frozen then reheated and
they’re sitting there for hours next to the hot
pretzels. Every now and then you’ll come across
one that’s okay, but most of the time no thanks.

MY LATEST VIDEOS

00:00 / 01:15

Get Early Theme Park Entry

Disney Resorts Collection

Learn More
©Disney

That’s because I’ve had real churros and nothing

compares. Fresh homemade churros are the
best out there!

I’ve decided these need to be a new tradition for

family parties. I made these earlier this week for
the blog then a few days later made them again
for a family party and you would not believe how
quickly they disappeared! Definitely faster then I
could fry them.

And everyone was begging for me to make a

second batch! That included my brother who
couldn’t care less about dessert and lots of
picky eating kids. Everyone wanted more.

They can seem a little intimidating if you’ve

never made them before but they really are a
breeze to make. Simple ingredients, straight
forward method and I’ve shared the steps and
tips below so you can make a perfect batch too!

(Note that pictured in the photo above is nearly

two batches)

Watch the Churros Video!

Churros

How to Make Churros

For the coating whisk together 1/2 cup sugar
and cinnamon in a shallow dish, set aside.

Heat about 1 1/2 inches vegetable oil in a large

pot or deep saute pan over medium-high heat to
360 degrees. Prepare the dough while oil is
heating.

Add water, butter, sugar and salt to a large

saucepan, bring to a boil over medium-high
heat.

Add flour, reduce heat to medium-low and cook

and stir constantly with a rubber spatula until
mixture comes together and is smooth (a few
lumps in it are fine).

Transfer mixture to a large mixing bowl, let cool

5 minutes.

Add vanilla and egg to flour mixture then blend

immediately with an electric mixer.

Blend until mixture comes together and is

smooth (it will separate at first but keep mixing it
will come together).

Transfer to a 16-inch piping bag fitted with a

rounded star tip (no bigger than 1/2-inch). I
recommend using the Ateco 845 or Ateco 846
(in the kit).

Carefully pipe mixture into preheated oil, into

about 6-inch lengths, cut end with clean
scissors.

Let fry about 2 minutes per side until golden

brown.

Transfer to paper towels to dry briefly, about 15

seconds (don’t wait too long or they’ll be dry and
the sugar won’t stick as well).

Then transfer to cinnamon sugar mixture and roll

to coat.

Repeat process with remaining dough (frying no

more than 5 at once, separate with metal tongs
if they stick a little).

Let cool for a few minutes then serve warm.

Tips for Delicious Churros

Every Time
Use a candy thermometer for the oil (I own
this one HERE). I think it’s a must so you can
heat the oil to the proper temperature and
monitor it as the churros fry. Preheat the oil
while you make the batter because it will
take time to come up to temperature.

I like to stick with one egg in the batter.

Some recipes use 3 eggs but I feel like they
come out too eggy, some omit the eggs but
the egg gives them some rise and a richer
flavor so I found just one egg was perfect.

Use a closed star piping tip (one with

rounded off edges, like THIS), it gives the
churros more defined edges. Which means
crispier exterior and classic churro
appearance.

Let the dough rest before adding the egg,

you don’t want to cook and scramble the
egg into the batter. Keep in mind though the
dough will still be really warm so have the
mixer ready to go right after you add the
egg and mix away.

Really pay attention to the color as they fry.

They never seem to need an exact amount
of time, their golden brown color will let you
know when each side is done. If
undercooked they’ll seem raw in the center
so wait for that golden brown shade.

Let the churros drain on paper towels just

briefly before you add them to the cinnamon
sugar mixture. You don’t want them to be
wet and oily and add straight to the sugar or
they’ll just clump up the sugar and you’ll get
too thick of a coating, but on the other hand
you don’t want them to dry completely on
the paper towels or the sugar won’t stick
very well. Something like 15 seconds then
roll.

Serve them warm. There’s nothing like a

freshly made warm churro. This is how you
make best friends, everyone who tries one
will love you :).

More Churro Inspired Recipes

to Try
Churro Waffles

Churro Cream Puffs

Baked Pumpkin Churros

FOLLOW COOKING CLASSY

    

Churros
PRINT PIN

There's nothing like a fresh

homemade churro. Easily one 4.94 from 190
of my favorite treats! They're votes
crispy on the outside, soft and
tender on the inside and they REVIEW

have the most irresistable

flavor. Plus they're easier to
make than you'd think. Always a crowd favorite! Plan
on two per person or pipe out longer churros.

WATCH THE VIDEO

Servings: 18

Ready in: 35 minutes

Prep Cook Cooling

10 minutes 20 minutes time
5 minutes

659