Crunchy, sweet and delicious this easy Churro recipe is a favorite among everyone. Deep fried until golden and coated in cinnamon sugar it makes a tasty addicting dessert.
Churros are high on our list of guilty pleasures. We used to always go to the local taco joint and pick up a bunch to munch on. They used to even have caramel filled ones, yum.
But then we decided we were spending too much money and wanted to make them at home and we have been doing that ever since.
Making churros is super super easy. There is minimal ingredients, which you know I love. They make a bunch from the little batch and everyone loves them.
I’ve literally never met anyone who didn’t love a churro, have you?
INGREDIENTS YOU NEED:
- Flour
- Butter
- Sugar
- Water
- Salt
- Eggs
- Vanilla
- Cinnamon
These are staples that pretty much everyone who bakes has in their fridge or pantry. I know that we don’t ever not have any of these on hands.
We love to deep fry our churros and that is the more authentic way of making them but you can also bake them. Now you won’t get as a crispy and crunchy texture but they are still good.
HOW TO DEEP FRY CHURROS:
- Preheat oil or deep fryer to 350.
- In saucepan mix together sugar, butter, water, salt and vanilla and stir until melted.
- Add in your flour and stir vigorously until it forms a ball and starts steaming, that will help cook the liquid out.
- Remove from heat and place into a bowl of a stand mixer to cool for about 5-10 minutes.
- Once cooled add I your eggs one at a time mixing well after each addition.
- Whisk together your cinnamon and sugar in a shallow bowl, set aside.
- Place dough in a large piping bag fitted with an open star or French star tip (we used French star for this recipe).
- Pipe about 6-8″ long strips into hot oil and cook 2-3 minutes on each side until golden brown.
- Remove from oil and drain on paper towels and then roll in your cinnamon sugar mixture.
HOW TO BAKE CHURROS:
- Preheat oven to 375.
- Line a baking sheet with parchment paper or silpat mat
- Repeat all the steps above until piping into oil, instead pipe 6-8″ strips onto prepared baking sheet.
- Bake in oven for 25-30 minutes.
- Meanwhile whisk together your cinnamon and sugar in shallow bowl.
- Once churros are baked, immediately roll in your cinnamon sugar mixture.
Now we love churros the way they are, but they are even better when dipped in a delicious chocolate sauce. We use this Chocolate Sauce from The Candid Appetite and we love it. It is our go-to chocolate sauce.
We love making Mexican desserts, we regularly have theme nights around here and we love serving these Churros alongside Enchiladas, Sopa de Fideo and Cilantro Lime Rice.
Nothing beats a cook home cooked meal with these Churros as dessert. I mean we just go crazy for them! In my cookbook I even made a Fruity Pebble version just to spice it up a notch.
TIPS AND TRICKS:
- Make sure your dough is cooled enough before adding the eggs in or they will cook.
- You can cool your dough faster by beating it with the paddle attachment to your stand mixer.
- We like to cook out the water in the dough as much as possible, so keep stirring your dough ball until it doesn’t steam as much.
- If your churros are undercooked on the inside it means your oil is too hot and needs to be turned down for even cooking, 350 is key.
So if you want a fun and easy dessert that pretty much anyone in your life will go crazy for then you have to whip up a batch…or two of these delicious Churros!
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Churros
Ingredients
- 1/2 cup butter
- 1 cup water
- 1/2 cup + 1 Tbs sugar divided
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup flour
- 3 eggs
- 3 tsp cinnamon
Instructions
- Preheat oil or deep fryer to 350.
- In saucepan mix together sugar, butter, water, salt and vanilla and stir until melted.
- Add in your flour and stir vigorously until it forms a ball and starts steaming, that will help cook the liquid out.
- Remove from heat and place into a bowl of a stand mixer to cool for about 5-10 minutes.
- Once cooled add I your eggs one at a time mixing well after each addition.
- Whisk together your cinnamon and sugar in a shallow bowl, set aside.
- Place dough in a large piping bag fitted with an open star or French star tip (we used French star for this recipe).
- Pipe about 6-8" long strips into hot oil and cook 2-3 minutes on each side until golden brown.
- Remove from oil and drain on paper towels and then roll in your cinnamon sugar mixture.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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