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.
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!
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).
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
Follow Cooking Classy
- 1 cup (250ml) water
- 1/4 cup (56g) unsalted butter, diced into small cubes
- 1 Tbsp (13g) granulated sugar
- 1/4 tsp salt
- 1 cup (141g) all-purpose flour (scoop and level to measure)
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil, for frying
- 1/2 cup (100g) granulated sugar
- 3/4 tsp ground cinnamon
- 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 skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
- 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 846.
- Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
- Let fry until golden brown, about 2 minutes per side. Transfer 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.