Churros are delicious fried dough, commonly served as street food. Learn how to make airy, crispy churros at home. These are dusted with cinnamon sugar and served alongside a chocolate dipping sauce.
Table of Content
Churros are a popular Spanish food. Some people confuse it to be Mexican. They are the Spanish answer to donuts. All day long, churrerías, or churro shops, sell piping hot, fried churros dusted with sugar or covered in chocolate. While in Spain, churros refer to a type of fried dough, in the United States, churros are referred to as Spanish doughnuts.
Why make this treat?
- These are so simple compared to donuts. And, yet, they are the perfect alternative to donuts without the kneading, rise, and proof time before deep-frying.
- While you can use the classic choux pastry to make churros, trust me when I say this dough is better!
- And this dough uses fewer eggs, which is my secret to making the best crispy crunchy churros.
- These are delicious on their own but coating them with cinnamon sugar and serving them with the chocolate sauce - Kids will love it!! I do!!
Ingredients and substitutes
- Water - I like to make my choux pastry with half milk and half water. But, when it comes to churros I prefer water. Why? The milk tends to fry them too deep golden brown because of the milk solids.
- Sugar - Adds a little sweetness but do not add any more as it will fry them too dark brown.
- Butter - I prefer to always use unsalted butter for my baking. But, you can also use salted butter. Make sure to omit salt in the recipe.
- Flour - Simple all-purpose flour is all you need for choux pastry. Make sure to measure it correctly or your pastries won't rise.
- Cinnamon sugar - The cinnamon is optional but adds a perfect flavor.
- Chocolate dipping sauce - I prefer a semi-sweet 60% chocolate, but any chocolate works.
How to make churros
Churro dough
- Liquid - In a large heavy-bottom saucepan, over medium heat, add water, butter, sugar, and salt. Bring to a boil and turn the heat to medium-low.
- Flour - Add the flour all at once and stir vigorously using a wooden spoon or silicone spatula for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan (see video).
- Cool - Remove from heat and transfer the dough to a stand mixer with the paddle attachment. You can also do this by hand or use a hand mixer as I have in the video. Then, let cool for 5 minutes.
Pro tip - It must cool until barely warm so it won't cook the eggs and not too much so it becomes lumpy. - Eggs - Add the eggs, one at a time, making sure each is well incorporated before adding the next.
Pro tip - Unlike classic choux dough, churros dough is thicker with fewer eggs. That's what makes it crispy. - Piping bag - Transfer the mixture to a piping bag with a large round or star piping tip.
Pro tip - These will puff when deep-fried so use a medium size tip.
Deep fry
- Oil - In a large pot, over medium heat, add the oil. Heat the oil to about 350F - 375F.
Pro tip - You can pipe a small drop to see how hot the oil is. It should float within 30 seconds. - Pipe - Hold the piping bag a few inches above the oil and gently pipe the churro dough to about 6-inch long. Use a scissor to cut it at the desired length to separate the dough from the piping bag.
Pro tip - Be careful and do this slowly. There is no need to rush. Keep them no longer than 6-inch long because they will puff up.
- Deep fry - Pipe only a few at a time and fry for 3 to 4 minutes turning as necessary or until golden brown. Remove onto absorbent paper towels.
- Cinnamon sugar - In a medium bowl or plate, combine the cinnamon and sugar. Drop the churros in and coat them generously with cinnamon sugar. Then, take them out and plate them on a serving platter.
- Chocolate dipping sauce - In a small bowl (microwave-safe bowl), combine the chocolate, heavy cream, butter, and vanilla extract. Melt for a minute or more until smooth. Serve with the churros.
Tips for Success
- Measure the ingredients correctly as it is critical to this recipe. And if possible, use weight measurement for the flour or use the spoon and level method. Often, too much flour can be a cause of failed choux pastry.
- Cook the dough on low heat - high heat will evaporate all the liquid very quickly leaving behind dry flour.
- You want to cook the dough until it leaves the sides of the pan. This means the flour has cooked. Another sign is that there will be a thin skin formed at the bottom of the pan.
- Let the choux pastry dough cool for a few minutes before you add the eggs, one at a time.
- Use scissors to cut the dough from the piping bag.
- Maintain the heat in the oil, too high will leave them wet inside but too low will make them soggy with oil.
More pastry recipes
Do churros taste like donuts?
Churros and donuts are both deep-fried treats. But, they’re just different enough to be distinct. Churros are a traditional Spanish treat made with fried dough and sweet toppings. Donuts are mostly yeast-risen and deep-fried.
How long will these churros keep?
Churros are best served as soon as they are made. But, they will keep fresh at room temperature for up to two days. You can even place them in the fridge for up to a week. They do become soft over time.
My dough was too soggy?
If you take it out too early, the dough will be quite soft. Then, adding the eggs will make it even softer! This will make soft limp churros.
Printable Recipe
Crispy Churros Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 172kcal
Adjust Servings Here: 20 servings
Description
Churros are delicious fried dough, commonly served as street food. Learn how to make airy, crispy churros at home. These are dusted with cinnamon sugar and served alongside a chocolate dipping sauce.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Churros dough
- 1 cup (240 ml) Water
- 2 tablespoon Sugar
- ¼ teaspoon Kosher salt
- 4 oz (113 g) Butter (unsalted )
- 1 cup (125 g) All-purpose flour
- 2 large (100 g) Eggs (room temperature )
Coating
- 2 tablespoon Ground cinnamon
- 1 cup (200 g) Castor sugar (or superfine sugar)
Chocolate Sauce
- ½ cup (250 ml) Whipping cream (38% and above)
- 1 cup (175 g) Chocolate (semi-sweet, bitter-sweet or dark)
- 2 tablespoon Unsalted butter
- ½ teaspoon Vanilla extract
Instructions
Choux dough
- Liquid - In a large heavy-bottom saucepan, over medium heat, add water, butter, sugar, and salt. Bring to a boil and turn the heat to medium-low.1 cup Water, 2 tablespoon Sugar, ¼ teaspoon Kosher salt, 4 oz Butter
- Flour - Add the flour all at once and stir vigorously using a wooden spoon or silicone spatula for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan (see video).1 cup All-purpose flour
- Cool - Remove from heat and transfer the dough to a stand mixer with the paddle attachment. You can also do this by hand or use a hand mixer as I have in the video. Let cool for 5 minutes. Pro tip - It must cool until barely warm so it won't cook the eggs and not too much so it becomes lumpy.
- Eggs - Add the eggs, one at a time, making sure each is well incorporated before adding the next. Pro tip - Unlike classic choux dough churros dough is thicker with fewer eggs. That's what makes it crispy.2 large Eggs
- Piping bag - Transfer the mixture to a piping bag with a large round or star piping tip. Pro tip - These will puff when deep-fried so use a medium size tip basic collection of piping tips
Deep fry
- Oil - In a large pot, over medium heat, add the oil. Heat the oil to about 350F - 375F. Pro tip - You can pipe a small drop to see how hot the oil is. It should float within 30 seconds.
- Pipe - Hold the piping bag a few inches above the oil and gently pipe the churro dough to about 6-inch long. Use scissors to cut it at the desired length to separate the dough from the piping bag.Pro tip - Be careful and do this slowly. There is no need to rush. Keep them no longer than 6-inch long because they will puff up.
- Deep fry - Pipe only a few at a time and fry for 3 to 4 minutes turning as necessary or until golden brown. Remove onto absorbent paper towels.
- Cinnamon sugar - In a medium bowl or plate, combine the cinnamon and sugar. Drop the churros in and coat them generously with cinnamon sugar. Take them out and plate them on a serving platter.2 tablespoon Ground cinnamon, 1 cup Castor sugar
- Chocolate dipping sauce - In a small bowl (microwave-safe bowl), combine the chocolate, heavy cream, butter, and vanilla extract. Melt for a minute or more until smooth. Serve with the churros.½ cup Whipping cream, 1 cup Chocolate, 2 tablespoon Unsalted butter, ½ teaspoon Vanilla extract
Recipe Notes & Tips
- Measure the ingredients correctly as it is critical to this recipe. If possible use weight measurement for the flour or use the spoon and level method. Often too much flour can be a cause of failed choux pastry.
- Cook the dough on low heat - high heat will evaporate all the liquid very quickly leaving behind dry flour.
- You want to cook the dough until it leaves the sides of the pan this means the flour has cooked. Another sign is that there will be a thin skin formed at the bottom of the pan.
- Let the choux pastry dough cool for a few minutes before you add the eggs one at a time.
- Use a scissor to cut the dough from the piping bag.
- Maintain the heat in the oil, too high will leave them wet inside but too low will make them soggy with oil
Nutrition Information
Calories: 172- kcalCarbohydrates: 14- gProtein: 2- gFat: 12- gSaturated Fat: 7- gCholesterol: 67- mgSodium: 83- mgPotassium: 57- mgFiber: 1- gSugar: 7- gVitamin A: 374- IUVitamin C: 1- mgCalcium: 32- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Sharon
Churros can be intimidating to make but your directions are precise for each step making this a super easy recipe to make.
Lauren Michael Harris
My son saw a photo of churros the other day and said they looked good and asked if we could make some. I found t his recipe and it did not disappoint. We both absolutely love them!
Veena Azmanov
Thank you Lauren.