Who doesn’t love a crispy, cinnamon-sugar dipped churro? Learning hot to make churros at home is easier than you think! You really can’t beat the freshness of homemade churros for the ultimate crispy dessert!
Honestly, who doesn’t love a good churro? The crispy exterior, fluffy interior all coated in cinnamon sugar and then dipped in warm caramel or chocolate. I mean, come on! This dessert has everything a girl could want and then some!
I have yet to meet anyone who didn’t love this delicious donut-like treat and yet hardly anyone I know has tried making it themselves. What if I told you that you didn’t have to wait till your next restaurant visit to enjoy some churros? I’m here to tell you it is SO easy to make at home, you can do it right now! No seriously, you totally could. No special equipment needed. Just a saucepan, skillet, and piping bag with a star tip. And you also don’t need any fancy ingredients so you probably already have everything you need!
So seriously, lets to cooking!
Does this recipe make authentic churros?
Churros are a popular fried pastry whose origin is the topic of debate. Seriously, try finding a consensus on the internet, I dare you. Some theories state it originated in Spain, others point to Portugal, and still others claim that those Spanish or Portuguese churros got their inspiration from Chinese cuisine. Whichever theory you side with, what we can all agree on is that they are downright delicious and it is no wonder that they have become popular around the world.
Traditionally, churros from Spain are made with water, flour and salt. That’s it. There is no sugar added to the batter, though they are often dipped in sugar after frying. What isn’t present is cinnamon. That is not the type of churro that I have created here. So if that is your benchmark for an authentic churro, this recipe is not that. There is cinnamon in these beauties. And also butter and eggs for added richness.
The cinnamon-sugar coating that I (and likely many North American readers) am accustomed to is from the Latin American variation of this popular treat. For me, the only churro I had ever encountered to date is a Mexican one and its cinnamon-sugar coating will forever be the only way I eat a churro. I mean, cinnamon sugar is so delicious, who could resist?
How to make Churros at home
This recipe is easy enough for a home cook and no fancy ingredients or equipment is needed at all! I do not own a churrera (a special piece of equipment used to pipe churros). Just a piping bag and a star tip does the trick to replicate this homemade version. It is also made with basic ingredients, so, BONUS, you can make this pretty much anytime the craving hits!
To make these Churros, you will need:
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1 cup water
- 1/4 cup butter
- 1/4 teaspoon each cinnamon and salt
- 1 cup all purpose flour
- 2 eggs
- vegetable oil, for frying
Prepare the cinnamon sugar coating by mixing the ingredients together in a shallow bowl. Set aside.
In a saucepan, add the water, butter, cinnamon and salt and bring the contents to a boil.
Reduce the heat to medium-low and add the flour, stirring constantly until a smooth batter forms. Remove it from the heat and let it cool for 5 minutes.
Add the eggs and stir them into the batter. Use a hand mixer to blend them in easily. Transfer the batter to a piping bag fitted with a star tip.
Heat the vegetable oil in a large skillet over medium-high heat (to about 350F). Once hot, pipe churros carefully into the oil. You can use a clean pair of scissors to cut them to the desired length as you pipe (snip close to the oil surface so that the oil does not splash up, being careful as you work). You can batch cook a few churros at a time but be careful not to overcrowd the pan.
Cook churros until golden brown and then remove them from the oil and place them on a plate lined with paper towel. Let them cool for 1 minute and then toss them in the cinnamon sugar topping. Repeat with the remaining dough.
Serve churros as is or with a dipping sauce- melted chocolate and caramel are good choices! Enjoy!
What to serve them with
Churros are delicious on their own. I mean, they are coated in cinnamon sugar after all! But serving these beauties up with a delicious dip is highly recommended. Specifically, warm melted chocolate is absolutely delicious with these as is caramel dip! Those two options are my absolute favourites and I often serve them up with both cause I just can’t choose!
Other options include dulce de leche and a fruit compote. They also go great with ice cream! Feel free to go with what you like cause these fried pastries truly pair well with some many options!
Tips for making churros
This recipe is pretty easy, but there are a few things to keep in mind to make the process go smoothly.
Tip #1: Do not overfill your piping bag. While the batter for churros does indeed fit into 1 standard sized piping bag, try to resist the urge to fill it all at once. The batter is thick and so you have to put a little effort into squeezing it out of the bag. This is hard to do when the bag is full. Instead, fill it with half of the batter, twist or tie up the open end of the piping bag and squeeze out your churros without any fear of the batter coming out of the top!
Tip #2: Only let your fried churros drain of oil for 1 minute. If you let them sit for too long, the hot oil will be absorbed and then your cinnamon sugar will not stick to the churro. You will need to work fast to get them in the cinnamon sugar to ensure the coating sticks.
Tip #3: Make them with a friend if you can! While these babies are easy enough to make, I usually grab my hubby to have some help with the frying and cinnamon-sugar portion. As mentioned in Tip #2, you don’t want to wait long after removing the churros from oil to dip them in the cinnamon sugar so it is helpful to have someone helping you with the dipping part.
I hope you enjoy this homemade version of this tasty treat! Enjoy!