How to Cook Homemade Crispy Churros
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Churros are triple treat in a single dessert. They’re strips of fried choux dough, coated in cinnamon sugar (how long does sugar last?) and dunked in thick chocolate sauce. A good churro is crispy on the outside and soft and doughy on the inside. This slight doughiness gives them a beautifully moist and chewy texture. Churros taste best when fresh and warm, and hence nothing beats homemade churros. Try out this recipe for homemade churros. They're quick and easy to make, delectably delightful, and hands down my favorite churro recipe.
Why Add Hot Water to the Batter?
Adding hot water breaks down the starch in flour (how long does flour last?), which helps it absorb more liquid and results in a soft, gummy batter. It also keeps churros tender when fried and gives them their classic doughy interior.
Temperature Control
It’s important to keep the oil temperature constant while frying churros. Ideally, the oil should be between 345° and 360°F at all times. If you add too many churro strips at once, the oil temperature will become lower. If the oil is too hot, churros will brown on the outside and remain raw from within and if it’s too cold, then they will turn soggy. Hence, fry in batches of 4 to 5, and keep checking whether oil is at the right temperature.
Making Churros
Make the dough
Heat butter and water in a pan. Add sugar, salt, mix and bring to boil over medium heat.
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In another bowl add vanilla, egg and beat well with a hand mixer. Add the butter and sugar mix into the eggs and whisk again. Add the flour and mix again till the dough reaches a thick, pasty consistency. Transfer the dough into a plastic piping bag, fitted with a star nozzle.
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Fry the Churros
Heat oil in a deep bottomed pan or skillet over medium-high heat. When it reaches 360°F add the churros, 3-4 at a time. Cook for 2 to 3 minutes on each side and keep turning till the churro is evenly golden browned on all sides. Remove and place on a paper towel to drain off excess oil.
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Coat with Sugar and Cinnamon Powder
Mix a cup of sugar and ½ tsp of ground cinnamon in a flat dish or big bowl. Add churros, roll them in sugar and cinnamon and coat them evenly with it. Serve warm with chocolate sauce.
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Easy Homemade Churros
Ingredients
- 1 cup water
- 1/4 cup unsalted butter, diced into small cubes
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour (scoop and level to measure)
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 3/4 tsp ground cinnamon
Instructions
- Prepare the coating. Whisk together sugar and cinnamon in a shallow dish, set aside.
- In a large pot or deep skillet over medium-high heat, heat about 1 1/2 inches vegetable oil to 360 F.
- While oil is heating, prepare the batter. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat. Add flour and reduce heat to medium-low. 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 it cool for about 5 minutes. Using an electric mixer, blend in the vanilla and egg to the flour mixture. Blend until the dough is smooth and it comes together (it will separate at first, but as it blends, it will come together).
- Fry the churros. Transfer batter into a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). Carefully pipe mixture, about 6-inch lengths, into preheated oil. Cut ends with clean scissors. Fry until golden brown, about 2 minutes per side.
- Coat churros with cinnamon sugar mixture. Transfer cooked churros to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
- Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping, if desired.
Nutrition Facts
Calories
76.92Fat
2.97Sat. Fat
1.73Carbs
11.62Fiber
0.25Net carbs
11.37Sugar
6.25Protein
1.1Sodium
37.48Cholesterol
17.11
