Churros – Spend With Pennies
Homemade Churros are a classic favorite dessert!
This churro recipe is made with simple, pantry-staple ingredients, fried to golden perfection and rolled in cinnamon sugar.
They’re easy to make at home than you probably imagined!
What is a Churro?
Simply put, it is a sweet treat, typically made from piped dough, fried until golden, then tossed in sugar. They’re little bites of heaven!
Ingredients for Churros
This churro recipe is easy to make with pantry staples.
Dough – Churros are made with a simple dough that is very thick. You’ll need just water, butter, sugar, flour, & egg to make the dough.
Cinnamon Sugar – A churro isn’t the same without the coating of sweet cinnamon sugar!
Oil – For frying; use vegetable oil, canola oil, or corn oil.
How to Make Churros
- Make the dough: Boil water, butter, and sugar. Stir in the flour and egg to form a dough per the recipe below.
- Fry: Pipe 3 to 4-inch lines of dough into hot oil and fry for about 90 seconds per side.
- Roll in sugar: Roll the warm churros in cinnamon sugar.
Tips for Frying Churros
- For the best churros, ensure the oil is between 360-365°F using a thermometer. Lower temperature makes them soggy, while higher temperature results in burnt outsides and raw insides.
- Monitor the oil temperature while frying. Fry 2-3 churros at a time to prevent a significant temperature drop and avoid soggy churros. Allow the oil to return to the proper frying temperature between batches.
- Maintain consistent medium heat for frying. Start heating the oil before making the dough to reach the right temperature. Avoid rapidly increasing the heat between batches to prevent burnt and raw inside churros.
Did you make these homemade Churros? Leave us a rating and a comment below!
Homemade Churros are a classic and deliciously irresistible treat!
Fill a large pan with 2-inches of oil. Heat over medium heat to 360-365°F.
Meanwhile, in a separate saucepan, combine water, butter, sugar, and salt. Heat over medium heat, stirring frequently until the butter is melted and the mixture comes to a boil.
Carefully add the vanilla extract and flour and reduce the heat to low. Stir until mixture a ball forms. Remove from heat and allow to cool for 4 to 5 minutes.
Once slightly cooled, mix in the egg. The mixture will be slightly thicker than mashed potatoes.
Transfer dough to a sturdy piping bag fitted with a large star tip (such as Wilton 8).
Once oil has reached 360-365°F, carefully pipe a 3 to 4-inch line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
Fry 2-3 churros at a time for about 90 seconds. Use tongs to flip them over and cook for an additional 90 seconds until golden brown and cooked through. Transfer to a paper towel-lined plate once cooked and cool for one minute.
Combine sugar and cinnamon for topping in a shallow bowl. Roll the warm churro in the sugar mixture. Enjoy warm.
You will need a sturdy pastry bag and a large star tip (I used a Wilton 8) to pipe your churros.
Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.
Serving: 1churro | Calories: 98 | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 11mg | Sugar: 12g | Vitamin A: 75IU | Calcium: 6mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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