Disclosure: This post may contain affiliate links, which means I may earn a commission if you click the link and make a purchase.
These Churros are crispy on the outside and soft and fluffy on the inside. They are fried and immediately coated in cinnamon and sugar. Churros are made from a super easy choux dough that, when poured into hot oil, becomes something magical and delicious. Serve as dessert with me Birria Tacos, Watermelon Daisies either Fresh Waters.
If you’ve lived a delicious life, I’m sure you’ve been lucky enough to have eaten churros at Disneyland. If not, I feel bad for you. Really. There’s nothing better than walking down Main St. with a churro in your hand trying to decide which walk to take next. What a delight!
The other place where I have eaten a purely sublime churro is in Mexico City, at El Moro. They are giant and delicious. And super crispy and fluffy at the same time. And of course, they serve them with melted chocolate. I could eat so many. If you want, you might like my Pumpkin Churros also. They are an autumn explosion!
Ingredients you will need for churros
- Eggs
- Flour
- Butter
- Cinnamon
- Vanilla – use store bought or my homemade vanilla extract.
For a more detailed list of ingredients, see the recipe sheet below.
How to make churros:
- Bring to a boil. Mix the butter, water, vanilla and salt in a saucepan and wait for the butter to melt. Once the butter has melted, bring the mixture to a boil.
- Add the flour. All at once, just add the total amount. Stir until the dough forms a ball and then continue cooking for a minute or two, until a thin film remains on the bottom of the pan.
3. Let it cool. Remove the pan from the heat and let the dough cool for about 5 minutes.
4. Add the eggs. One at a time. I use a stand mixer for this because it’s an extreme arm workout, but you want to make sure each egg is fully incorporated before adding the second.
5. Heat the oil. While the dough rests, heat the oil to 325ºF.
6. Transfer the dough. While the oil heats, transfer the dough to a piping bag fitted with a star tip. A Wilton 1M is perfect for this.
7. Take out the churros. Once the oil has reached the right temperature, place the churros in the hot oil, using a sharp knife or scissors to cut the dough.
8. Fry them! Once you’ve dipped the churros in the oil, fry them until golden brown, then carefully turn them over and fry them on the other side until golden brown as well.
9. Transfer to a plate. Once the churros have fried, transfer them to a paper towel-lined plate to absorb some of the excess oil.
10. Roll them up! Once you have a plate, sprinkle them and roll them in the sugar and cinnamon. VERY GOOD. DIVINE.
Tips and tricks
- Chocolate ganache is very importantbe sure to serve it with the churros. The combination of crunchy churro and chocolate is A+.
- If it solidifies or hardens slightly, you can heat it for 10 seconds in the microwave OR you can place it over a saucepan of boiling water.
- This recipe is great halved.. In case you are looking for less churros.
- To make the horseshoe-shaped churros, Squeeze the churro dough into the hot oil, turning it to give it a horseshoe shape. Cut the dough with scissors. You will notice that the dough will want to separate from the other; Using the tongs, hold the dough in place for about 30 seconds and then release it – it will keep its shape!
How to make chocolate ganache for churros
- Heat the heavy cream until very hot.
- Pour the heavy cream over the chocolate chips. Let it sit for about 2 minutes. This will melt the chocolate. And beat vigorously.
Recipe FAQs
Churros are technically Spanish, although they are made throughout South and Central America.
I think drinking everything from a simple cup of coffee, horchata or my horchata coffee They would all be delicious options.
Ehhh… churros are better fried. I haven’t tried them in the air fryer or the oven, but if you do, let me know how it goes.
More Mexican recipes to make
If you tried this Churros Recipe or any other recipe on my website, please leave a 🌟 star rating and tell me how it went for you 📝 comments below. Thanks for visiting us!
-
To make cinnamon sugar:
-
In a baking dish, mix the sugar and cinnamon and set aside.
-
To make the ganache:
-
Combine chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds to a minute and stir until melted. If you don’t have a microwave (I just bought one), you can heat the two together in a double boiler (or in a bowl set in a saucepan filled with a few inches of water) and stir until melted. Set aside.
-
To make the churros:
-
In a medium saucepan, bring water, butter, vanilla, and salt to a simmer. Add the flour all at once. Reduce heat to low and stir vigorously with a wooden spoon until mixture forms a ball and begins to release from pan, about 1 minute. Remove the pan from the heat.
-
Let the dough rest for 5 minutes to cool.
-
When warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It may feel soft for a while, keep going! Note: You can also do this in an electric mixer with a paddle attachment; it will be faster.
-
In a cast iron skillet, add 4 inches of oil and place over medium-high heat. When the oil reaches 335 degrees F, it is ready. You may need to lower the heat to medium-low to keep it between 325 degrees F and 335 degrees.
-
Pour the churro batter into a pastry bag fitted with a large star tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze out a strip of dough about 4 inches long or you can do like I did which was more of a horseshoe shape (see tip below on how to keep its shape) and then cut it with the scissors and drop it into the oil. (This works great with two people.)
-
Repeat with the second churro. In the pan I place between 2 and 3 churros. Fry on each side for about 1 minute and then flip and fry on the opposite side for a further minute. Drain on paper towels and repeat until you have worked your way through the dough. Transfer the churros to the cinnamon-sugar mixture. Serve with warm ganache.
To make the horseshoe-shaped churros, squeeze the churro dough into the hot oil, rotating it to form a horseshoe shape. Cut the dough with scissors. You will notice that the dough will want to separate from the other; Using the tongs, hold the dough in place for about 30 seconds and then release it – it will keep its shape!
Equipment:
large dutch oven | Pastry bags | Pipe Tips
Calories: 380calories | Carbohydrates: 8gram | Protein: 1gram | Fat: 40gram | Saturated fats: 32gram | Cholesterol: 1mg | Sodium: 25mg | Potassium: 8mg | Fiber: 1gram | Sugar: 2gram | Vitamin A: 9UI | Calcium: 1mg | Iron: 1mg
Nutrition information is calculated automatically and should only be used as an estimate.
Disclaimer:
The information contained in this post is for general information purposes only. We make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.
We respect the intellectual property rights of content creators. If you are the owner of any material featured on our website and have concerns about its use, please contact us. We are committed to addressing any copyright issues promptly and will remove any material within 2 days of receiving a request from the rightful owner.