Irresistible Homemade Churros: A Delightful Treat for Any Occasion
Are you ready to indulge in a classic treat that brings the flavors of Spanish street fairs right into your kitchen? Today, we’re making Churros—a delightful fried pastry that’s crispy on the outside, tender on the inside, and rolled in a sweet cinnamon-sugar coating. It’s the ultimate comfort food that will have you coming back for more with every bite.
Churros are more than just a snack; they’re a celebration. Whether enjoyed with a cup of rich, thick hot chocolate or simply on their own, these golden sticks of joy are perfect for any occasion. They bring back memories of summer fairs, cozy winter nights, and festive gatherings. And the best part? They’re surprisingly easy to make at home.
With a simple dough and a few basic ingredients, you can create these delightful treats in no time. So, let’s get our hands a little messy and whip up a batch of churros that will transport you straight to the bustling streets of Madrid or the vibrant fiestas of Mexico. Let’s make some magic happen!
Homemade Churros
Homemade Churros are a fantastic treat that combines a simple dough with a quick fry to create a delicious snack that’s crispy on the outside and soft on the inside. Once fried, they’re rolled in a delightful mixture of cinnamon and sugar, making each bite a sweet, crunchy delight.
These churros are perfect for any time of the day. Whether you’re craving a late-night snack or need a quick dessert for a gathering, this recipe is your go-to. Serve them with a side of melted chocolate or caramel sauce, and you’ll have a crowd-pleaser that everyone will love.
A Family Favorite: Churros in Our Kitchen
In our household, churros are more than just a treat; they’re a tradition. My husband, who has a sweet tooth that rivals any child’s, absolutely adores them. I remember the first time I made churros at home—his eyes lit up with sheer joy as he took his first bite, reminiscing about the churros we enjoyed on our travels.
Our kids also eagerly look forward to churro-making days. They love watching the dough puff up in the hot oil and, of course, rolling the freshly fried churros in the cinnamon-sugar mixture. It’s a fun, hands-on activity that brings us all together in the kitchen, creating delicious memories along the way.
Making churros at home has become a beloved ritual. The smell of frying dough and cinnamon fills the house, wrapping us in warmth and sweetness. It’s a simple pleasure that never fails to bring smiles to our faces and joy to our hearts.
Why These Homemade Churros?
- Crispy & Tender: Perfectly crispy on the outside, soft and tender on the inside.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
- Delightful Flavor: The cinnamon-sugar coating adds the perfect sweet touch.
- Versatile: Enjoy them plain, or dip in chocolate, caramel, or even coffee.
- Family Fun: A great recipe to make with kids and loved ones, creating cherished memories.
Tips
- Consistent Heat: Maintain the oil temperature at 375°F for even cooking.
- Dough Consistency: The dough should be thick but pipeable. If it’s too thick, add a bit more water.
- Small Batches: Fry churros in small batches to avoid overcrowding the pan.
- Keep Warm: If making a large batch, keep churros warm in a 200°F oven while frying the rest.
Substitutions and Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Sugar Variations: Try rolling churros in powdered sugar or a mix of sugar and cocoa powder for a different twist.
- Flavor Additions: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for extra flavor.
- Dipping Sauces: Serve with dulce de leche, strawberry sauce, or even Nutella for delicious variations.
Make a Healthier Version
- Baked Churros: Pipe churros onto a baking sheet lined with parchment paper and bake at 400°F for 15-20 minutes or until golden brown.
- Air Fryer: Lightly spray the churros with cooking spray and cook in an air fryer at 375°F for 10-12 minutes, turning halfway through.
Frequently Asked Questions
1. Can I make churro dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before frying.
2. What if I don’t have a pastry bag? You can use a zip-top bag with a corner snipped off, although the texture may be less traditional.
3. How do I store leftover churros? Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore crispiness.
4. Can I freeze churros? Yes, freeze the fried churros on a baking sheet, then transfer to a freezer bag. Reheat in the oven before serving.
5. What oil is best for frying churros? Vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points.
6. How do I prevent churros from being greasy? Ensure the oil is at the correct temperature and drain the churros well on paper towels after frying.
7. Can I make mini churros? Absolutely! Pipe shorter lengths of dough for bite-sized treats.
8. What can I serve with churros? Besides chocolate and caramel, try serving with fresh fruit, whipped cream, or a sprinkle of powdered sugar.
Print
Irresistible Homemade Churros
- Total Time: 30 minutes
Description
Are you ready to indulge in a classic treat that brings the flavors of Spanish street fairs right into your kitchen? Today, we’re making Churros—a delightful fried pastry that’s crispy on the outside, tender on the inside, and rolled in a sweet cinnamon-sugar coating.
Ingredients
- 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
For coating
- 1/2 cup (100g) granulated sugar
- 3/4 tsp ground cinnamon
Instructions
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For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
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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. Reduce burner temperature as needed once oil reaches 360 degrees to maintain that temperature.
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Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
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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).
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Transfer mixture to a large mixing bowl, let cool 5 minutes.
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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).
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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.
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Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
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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.
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Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 139
- Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 15mg
