Churros Recipe

Ever had that moment when your craving for something delicious leads you to the kitchen, and you find yourself whipping up the most divine, crispy churros in no time? (Seriously, they might just have been the best decision at 2 a.m.!)

Recipes that take us to magical places are my favorite, and this churros recipe does just that. A few simple ingredients like water, granulated sugar, and cinnamon are all you need to create a treat that’s crispy on the outside and soft on the inside.

You can achieve perfection with your at-home churros, and the aroma of cinnamon and sugar wafting through your house will be the best reason ever to stay inside.

Churros Recipe Ingredients

• Water: Base for dough; adds moisture, no calories.
• Granulated Sugar: Sweetens churros, high in carbohydrates, boosts energy.
• Salt: Enhances flavor, essential electrolyte, used in moderation.
• Vegetable Oil: Binds dough; frying medium, source of fats.
• All-Purpose Flour: Provides structure, high in carbohydrates, low in fiber.
• Cinnamon: Adds warmth and spice; contains antioxidants.

Churros Recipe Ingredient Quantities

• 1 cup water
• 2 1/2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

How to Make this Churros Recipe

1. In a medium saucepan, combine the water, 2 1/2 tablespoons of granulated sugar, salt, and 2 tablespoons of vegetable oil. Heat over medium, stirring until the sugar is dissolved and the mixture comes to a boil. Remove it from the heat.

2. Incorporate the all-purpose flour until the combined ingredients form a ball.

3. In a deep-fryer or deep pan, heat 2 quarts of frying oil to 375°F (190°C).

4. Move the dough into a piping bag that has a large star tip attached.

5. Piping strips of dough into the hot oil is meticulous work. I do it with a steady hand and a pair of scissors, which I use to cut the dough at my preferred length and drop it into the bubbling oil.

6. Cook the churros in hot oil until light golden brown, a little more than 2 minutes per side, turning once. Since half an order makes mostly 2 churros, we did it in 2 batches.

7. Take the churros out of the oil. Drain them on paper towels.

8. In a wide bowl, blend 1/2 cup of fine sugar and 1 teaspoon of powdered cinnamon.

9. Warm the churros and toss them in a cinnamon-sugar mixture until coated and crispy.

10. Immediately serve and relish the churros that you have just freshly made, dipping them in your favorite sauce, such as chocolate or caramel.

Churros Recipe Equipment Needed

1. Medium saucepan
2. Measuring spoons
3. Deep-fryer or deep pan
4. Cooking thermometer
5. Piping bag with large star tip
6. Scissors
7. Tongs
8. Paper towels
9. Wide bowl
10. Mixing spoon

FAQ

• Q: Can I use a different type of flour?A: Recommended for the best texture is all-purpose flour, but you can try using pastry flour for slightly lighter churros.
• Q: What is the ideal frying temperature for churros?A: To get the best frying results, the oil should be around 375°F (190°C) when you add the good. This is a temperature range that’s easy to maintain with any good frying pot, whether it’s a pot on the stove or a countertop fryer.
• Q: Can I make churros without deep frying?If you want the best texture, fry the churros. You can try baking them at a high temperature, but you won’t get the same crispy outside. Problem is, a baked churro won’t have that lovely crunch we all crave, and the only way to achieve that is to fry them in a vat of hot oil.
• Q: How do I know when the churros are done?A: When they become golden brown on the outside and have a crispy texture, churros are done. This usually takes about 2-3 minutes per side.
• Q: Can churros be made ahead of time?A: Enjoying churros at their freshest is ideal, but the dough can be made in advance. Frying can then be done just before one is ready to dive in and enjoy these crispy, cinnamon-laden snacks. Still, are they fully reconstituted in the oven if you don’t inhale them right after emerging from the fryer? Probably not.
• Q: Is there a way to make churros gluten-free?A: Yes, a blend of gluten-free flours can be substituted for the all-purpose flour, but the texture may be different.

Churros Recipe Substitutions and Variations

2 1/2 tablespoons granulated sugar can be replaced with 2 1/2 tablespoons of brown sugar. This will give you a slightly different flavor.
1/2 teaspoon salt can be swapped out for 1/2 teaspoon fine sea salt. For a variation that’s more than subtle, step up to 1/2 teaspoon of coarse kosher salt. The outcome will be exactly the same—the only difference is that sea salt and kosher salt have a different shape and therefore take up a different amount of space.
2 tablespoons vegetable oil can be replaced with 2 tablespoons of melted unsalted butter for a flavor that is richer.
A healthier alternative to 1 cup all-purpose flour is 1 cup whole wheat flour, although it may change the texture slightly.
1 teaspoon ground cinnamon can be substituted with 1 teaspoon of ground nutmeg for a warm, spicy twist.

Pro Tips

1. Ensure Proper Dough Consistency After mixing the flour into the boiled sugar-water mixture, it’s crucial that the dough forms a smooth and firm ball. If it’s too sticky, add a bit more flour; if too crumbly, add a small amount of water until you reach the right consistency. This will make piping much easier and the churros more uniform.

2. Use the Right Piping Tip For the authentic churro texture, it’s important to use a piping bag with a large star-shaped tip. This not only gives the churros their classic ridged texture, which helps hold onto the cinnamon-sugar coating but also ensures even frying.

3. Oil Temperature Consistency Maintain the oil temperature at 375°F (190°C) throughout the frying process. If the oil is too cool, the churros will absorb too much oil and become greasy. If too hot, the exterior will burn quickly while the inside remains undercooked.

4. Fry in Small Batches To avoid crowding in the fryer, which can cause the oil temperature to drop and lead to uneven cooking, fry the churros in small batches. This will ensure they cook evenly and develop the desired crispy exterior.

5. Immediate Coating Coat the churros in the cinnamon-sugar mixture while they are still warm. This will helps the mixture adhere better, giving each churro a perfect sweet and spiced outer layer.