Homemade Churros from Scratch
These homemade churros are crispy on the outside and tender on the inside, offering a tantalizing flavor that's hard to resist. Perfect for family gatherings or when you simply crave a delicious treat.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 18
Full Ingredient List
- 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
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar
- 3/4 tsp ground cinnamon
Churro Dough and Coating
Tools and Equipment
- Large saucepan
- Rubber spatula
- Large mixing bowl
- Electric mixer
- 16-inch piping bag with rounded star tip
- Scissors
- Large pot or deep skillet
- Paper towels
- Shallow dish
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 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 | ||
| 1 | large egg | ||
| 1/2 tsp | vanilla extract | ||
| as needed for frying | vegetable oil | ||
| 1/2 cup | granulated sugar | ||
| 3/4 tsp | ground cinnamon |
Instructions
- Step 1: For the coating, whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
- Step 2: Heat about 1 1/2 inches of vegetable oil in a large pot or deep skillet over medium-high heat to 360°F. Prepare the dough while the oil is heating. (Tips: Use a candy thermometer to ensure accurate temperature.)
- Step 3: Add water, butter, sugar, and salt to a large saucepan, bring to a boil over medium-high heat.
- Step 4: Add flour, reduce heat to medium-low and cook, stirring constantly with a rubber spatula until mixture comes together and is smooth. (Tips: A few lumps in the mixture are fine.)
- Step 5: Transfer mixture to a large mixing bowl and let cool for 5 minutes.
- Step 6: Add vanilla and egg to the flour mixture then blend immediately with an electric mixer until the mixture is smooth. (Tips: The mixture may separate at first; continue mixing until it comes together.)
- Step 7: Transfer the dough to a 16-inch piping bag fitted with a rounded star tip. (Tips: Use the Ateco 845 or Ateco 846 tip.)
- Step 8: Carefully pipe the mixture into preheated oil in about 6-inch lengths, cutting the end with scissors.
- Step 9: Fry until golden brown, about 2 minutes per side. Transfer to paper towels briefly, then to cinnamon sugar mixture and roll to coat. (Tips: Don't let churros dry completely before rolling in sugar or it won't stick well.)
- Step 10: Repeat the process with remaining dough. Serve warm. (Tips: Serve with dipping sauces like chocolate or caramel for extra flavor.)
Additional Information
Notes: Churros are best served fresh and warm. Plan on making multiple batches if serving a crowd, as they tend to go fast!