The Best Churros Recipe
Churros, delightfully crispy on the outside and tender on the inside, is a beloved treat from Spain and widely enjoyed in Latin America and beyond. Here you have an easy-to-follow churros recipe!
What Is Churros?
Churros are a popular fried dough pastry originating from Spain and Latin America, typically made from a simple mixture of flour, water, and salt, sometimes with the addition of sugar. They are piped through a star-shaped mold to create their distinctive ridged shape, then deep-fried until golden brown. Churros are often rolled in sugar and served with a side of chocolate sauce or dulce de leche for dipping, making them a delicious sweet treat enjoyed by many.
The Origin of Churros:
The origin and history of the churros recipe dates back to ancient China, where a similar fried dough pastry called “youtiao” was consumed. However, the modern churro recipe is believed to have originated in Spain and Portugal, where Chinese traders and travelers introduced it during the 16th century. The Spanish and Portuguese adapted the recipe, adding their twist by coating the fried dough in cinnamon sugar and serving it with a rich, thick chocolate dipping sauce called “chocolate a la española”.
The churro recipe was then brought to the Americas by Spanish conquistadors, where it evolved and spread throughout Latin America, particularly in Mexico, Argentina, and Chile, with various regional twists and fillings, such as dulce de leche, Nutella, and fruit preserves, becoming a beloved sweet treat and a staple at fairs, markets, and festivals.
what are the Ingredients for the Churros recipe:
For the churros:
- 1 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
For coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Chocolate sauce:
- 1 cup milk
- 1 tablespoon cornstarch
- 1 tablespoon cocoa powder
- 3 tablespoons sugar
- 60g chocolate
How To Make Churros:
- In a medium saucepan, combine 1 cup of water, 1 tablespoon of granulated sugar, 1/2 teaspoon of salt, and 2 tablespoons of butter.
- Heat over medium-high heat until it reaches a rolling boil.
- Once boiling, remove the saucepan from heat and quickly stir in 1 cup of all-purpose flour until it forms a smooth ball of dough. Make sure there are no lumps.
- Let the dough cool for about 10 minutes to avoid burning your hands.
STEP2: Beat In Egg:
- Add egg: Beat in the egg and the vanilla until fully incorporated and the dough is smooth.
- Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If you don’t have a piping bag, you can use a resealable plastic bag and cut off one corner.
Step3: Frying
- In a deep skillet or pot, heat vegetable oil to 375°F (190°C).
- Pipe 4-6 inch strips of dough into the hot oil or on a parchment paper( like in photos), being careful not to overcrowd.
- Fry the churros in batches to avoid overcrowding. Cook them for about 2-4 minutes per side or until they are golden brown and crispy.
- Use a slotted spoon to remove the churros from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Step5: Serve
- Coat in Sugar:
- Mix 1/2 cup of sugar and 1 teaspoon of ground cinnamon in a bowl. While the churros are still warm, roll them in this cinnamon-sugar mixture until fully coated.
- Make the Dipping Sauce (Optional):
- Combine all chocolate sauce ingredients in a small saucepan over medium heat and Stir until thickened and smooth. Remove from heat.
- Serve:
- Serve the churros warm with the chocolate dipping sauce on the side, or alongside dulce de leche.
Pro Tips for Churros Recipe:
Here are some pro tips and tricks to ensure your churros turn out perfectly:
- Use the Right Flour: Opt for all-purpose flour for a good structure. Avoid cake flour, as it may result in softer churros.
- Control Oil Temperature: Use a candy thermometer to maintain the oil temperature at (170°-190°C). If it’s too hot, churros will cook too quickly and burn on the outside while remaining raw inside; too cold, and they’ll absorb excess oil and become greasy.
- Cut with Scissors: For cleaner cuts after piping, use kitchen scissors to snip the churros into the desired lengths as they drop into the oil.
- Avoid Crowd Frying: Fry churros in small batches so that the temperature of the oil doesn’t drop too much, which can lead to soggy churros. This also ensures even frying.
- Coat While Warm: Roll churros in the cinnamon-sugar mixture while they are still warm so that the coating sticks better.
- Serve Fresh: Churros are best enjoyed fresh out of the fryer. Serve them immediately for the best texture and flavor, alongside chocolate sauce or caramel for dipping.
Frequently asked questions
What is the best type of flour to use?
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How do I know when the oil is hot enough?
Use a thermometer to check if the oil reaches about (190°C). If you don’t have one, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
How do I store leftover churros?
Store cooled churros in an airtight container at room temperature for up to 2 days. They can be reheated in an oven or air fryer to regain crispiness.
Can churros be made in advance?
For the best texture, churros are best served fresh. However, you can prepare the dough ahead of time and refrigerate it until you’re ready to fry.
What can I serve with churros?
Churros are often served with chocolate sauce, dulce de leche, or caramel for dipping. You can also enjoy them with hot chocolate or coffee.
Churros
Course: Desserts, No-Bake Desserts, OthersCuisine: SpainDifficulty: Medium12
servings40
minutes6
minutes260
kcal46
minutesIngredients
- For the churros:
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup water
1 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
- For coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
- Chocolate sauce:
1 cup milk
1 tablespoon cornstarch
1 tablespoon cocoa powder
3 tablespoons sugar
60g chocolate
Directions
- Step1: Make the Dough:
- In a medium saucepan, combine 1 cup of water, 1 tablespoon of granulated sugar, 1/2 teaspoon of salt, and 2 tablespoons of butter.
- Heat over medium-high heat until it reaches a rolling boil.
- Once boiling, remove the saucepan from heat and quickly stir in 1 cup of all-purpose flour until it forms a smooth ball of dough. Make sure there are no lumps.
- Let the dough cool for about 10 minutes to avoid burning your hands.
- STEP2: Beat In Egg:
- Add egg: Beat the egg and the vanilla until fully incorporated and the dough is smooth.
- Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If you don’t have a piping bag, use a resealable plastic bag and cut off one corner.
- Step3: Fry the Churros:
- In a deep skillet or pot, heat vegetable oil to 375°F (190°C).
- Pipe 4-6 inch strips of dough into the hot oil or on a parchment paper( like in photos), being careful not to overcrowd.
- Fry the churros in batches to avoid overcrowding. Cook them for about 2-4 minutes per side or until they are golden brown and crispy.
- Use a slotted spoon to remove the churros from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Step5: Serve Churros:
- Coat in Sugar: Mix 1/2 cup of sugar and 1 teaspoon of ground cinnamon in a bowl. While the churros are still warm, roll them in this cinnamon-sugar mixture until fully coated.
- Make the Dipping Sauce (Optional):Combine all chocolate sauce ingredients in a small saucepan over medium heat and Stir until thickened and smooth. Remove from heat.
- Serve: Serve the churros warm with the chocolate dipping sauce on the side, or alongside dulce de leche. Enjoy your fresh, homemade churros!