Churros Recipe

I absolutely love this churro recipe because it brings that nostalgic fairground joy right into my kitchen, and it’s super fun to make from scratch. Plus, who can resist the irresistible combo of fried dough and cinnamon sugar? It’s like magic in every bite!

There is nothing quite like making delicious churros at home. A perfect blend of ingredients, simple yet sublime, makes these sweet treats so special.

My recipe starts with 1 cup of water, 2 1/2 tablespoons of sugar, and a pinch of salt. I combine these with 2 tablespoons of vegetable oil and 1 cup of flour for the dough.

Fried in vegetable oil and dusted with cinnamon sugar, these churros are a delight. They provide just the right balance of indulgence and joy.

Ingredients

Water:
Like forming dough, binds and hydrates ingredients.

All-Purpose Flour:
Physical form and chemical composition, abundant in polysaccharides.

Sugar:
Mellows taste, enriches during frying for intonation.

Vegetable Oil:
Churros are cooked in oil, which guarantees crispiness.

Cinnamon:
Provides a warm, spicy taste that pairs beautifully with the confectioner’s sweet dusting.

Ingredient Quantities

• 1 cup water
• 2 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts vegetable oil for frying
• 1/2 cup sugar, or to taste
• 1 teaspoon ground cinnamon

Instructions

1. In a small saucepan set over medium heat, mix together 1 cup of water, 2 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Heat the mixture until it reaches a boil.

2.

3. In a deep-fryer or large pot, heat 2 quarts of vegetable oil to 375°F (190°C).

4. Move the dough into a pastry bag that is fitted with a large star tip.

5.

6. Churros should be fried in order to become golden brown; this should take 2 to 3 minutes. They should be turned occasionally during frying, using a slotted spoon, so that all sides have an equal opportunity to brown.

7. Take the churros out of the oil and let them drain on paper towels.

8. In a shallow dish, combine 1/2 cup of sugar with 1 teaspoon of ground cinnamon.

9. Take the warm churros and roll them in the cinnamon-sugar mixture until they are completely covered.

10. Warm the churros and serve them with anything you want to dip them in. That’s the simple and direct way to enjoy this Spanish treat.

Equipment Needed

1. Small saucepan
2. Measuring cups and spoons
3. Deep-fryer or large pot
4. Pastry bag with a large star tip
5. Slotted spoon
6. Paper towels
7. Shallow dish

FAQ

• Q: Can I use a different type of flour?A: For the best texture, all-purpose flour is the way to go. If you must, you can use gluten-free or whole wheat flour, but remember to keep an eye on the texture. That’s your only easy variable to control.
• Q: How do I know when the oil is hot enough for frying?A: The oil should be at approximately 375°F (190°C). You can determine this by testing with a small piece of dough; it should sizzle and rise to the top without any delay.
• Q: Can churros be baked instead of fried?B: Can churros be baked? Yes. To bake churros, pipe the dough onto a baking sheet and bake at 400°F (200°C) for 20–25 minutes, until golden. They will not have the same crispiness that fried churros enjoy.
• Q: How can I store leftover churros?B: Keep them in an airtight container at room temperature and up to 2 days. If they need re-crisping, you can do that by baking them for a short time at 350°F (175°C) or with an air fryer.
• Q: Can I prepare churro dough in advance?It’s best to fry churros right after making the dough for the best texture, but you can refrigerate the dough for a few hours before frying. Let it come to room temperature first.
• Q: What can I serve with churros?Churros complement a dipping sauce, whether melted chocolate, caramel, or dulce de leche. These sauces heighten the indulgence factor of an already decadent treat.

Substitutions and Variations

In place of sugar, use an equal amount of honey or maple syrup. Both will give you a slightly different flavor.
For vegetable oil (in the dough): You can substitute the same amount of melted butter or coconut oil for a more decadent, rich flavor.
For all-purpose flour: Try using the same amount of whole wheat flour for a nuttier taste, or opt for a gluten-free flour blend for a gluten-free alternative.
For frying with vegetable oil: Use canola or sunflower oil, which have similar frying properties.

Pro Tips

1. Ensure Consistent Dough Texture After boiling the water, sugar, salt, and oil mixture, swiftly incorporate the flour to avoid lumps. Stir continuously until the mixture forms a smooth, cohesive dough.

2. Optimal Oil Temperature Maintain the frying oil at a steady 375°F (190°C) throughout the frying process. Use a cooking thermometer to ensure the temperature doesn’t fluctuate, which can affect the churros’ texture and cooking time.

3. Proper Equipment for Shaping Use a sturdy pastry bag with a large star tip to create churros with the traditional ridged edges. This helps them cook more evenly and gives them their characteristic appearance.

4. Avoid Overcrowding Fry the churros in small batches to prevent the oil temperature from dropping and to ensure they have enough space to cook evenly and become golden brown.

5. Cinnamon-Sugar Mix Adjustment Taste your cinnamon-sugar mixture and adjust the cinnamon or sugar ratio to your preference before rolling the churros. A balanced blend enhances the flavor while complementing the churros’ natural sweetness.