Delish Homemade Churros Recipe
Churros Recipe
Churros are a delicious and popular treat that hails from Spain but can be found in many cultures around the world. These long, crispy pastries are often enjoyed for breakfast or as a snack, served with a side of thick chocolate sauce for dipping. Whether you first tried churros at a fair, a bakery, or a cozy cafe, you know how comforting they can be. Making churros at home can be fun and rewarding!
Why Make This Recipe
Making churros from scratch is easier than you might think. You’ll experience the satisfaction of creating something delicious right in your kitchen. With simple ingredients, you can create that crispy exterior and soft interior that churros are known for. Plus, you can customize your churros with various dips, making them perfect for parties or family gatherings.
How to Make Churros
Making churros involves preparing the dough, frying it, and coating it in cinnamon sugar. Here’s a simple step-by-step guide to get you started.
Ingredients:
- 1/4 cup caster/superfine sugar
- 2 tsp ground cinnamon
- 1 cup flour, plain/all-purpose
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable, canola, or olive oil (not extra virgin olive oil)
- 1 cup boiling water
- 2 cups+ vegetable or canola oil (for frying)
- 1/2 cup dark chocolate or semi-sweet chocolate chips
- 1/2 cup thickened/heavy cream
Directions:
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Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl and set aside.
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Batter: In a bowl, mix flour, baking powder, and salt. Add oil and boiling water, then mix until just combined. The dough should be thick and gummy.
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Piping bag: Transfer the dough into a piping bag fitted with an 8mm/1/3" star tip nozzle. Set aside while you heat the oil.
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Heat oil: In a small pot, wok, or deep skillet, heat about 5cm/2" of oil over medium-high heat. It’s ready when a small cube of bread browns in 20 seconds or reaches 170°C/340°F.
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Pipe & snip: Pipe 15cm/6" lengths of dough into the hot oil, snipping with scissors close to the oil surface to avoid splashes. Fry 3 to 4 at a time.
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Cook: Fry the churros for 2-3 minutes until golden and crisp, rolling them occasionally.
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Drain: Remove the churros onto a paper towel-lined plate. Roll in the cinnamon sugar coating while still warm and serve hot with chocolate sauce.
Chocolate Sauce:
For the chocolate sauce, place chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly.
How to Serve Churros
Churros are best enjoyed fresh and warm. Serve them dusted with cinnamon sugar alongside a bowl of chocolate sauce for dipping. You can also sprinkle some extra sugar on top for an added touch of sweetness.
How to Store Churros
Churros are best eaten fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to a day. To reheat, you can place them in an oven for a few minutes to regain their crispiness.
Tips to Make Churros
- Don’t overcrowd the pot when frying; it can lower the oil temperature and result in soggy churros.
- If you don’t have a piping bag, you can use a zip-lock bag with a corner cut off.
- Make sure your oil is hot enough before adding the churros to get that perfect crispiness.
Variation
You can experiment with flavored churros by adding vanilla or almond extract to the batter. You can also try different toppings, such as powdered sugar or drizzling caramel sauce over them.
FAQs
1. Can I bake churros instead of frying?
Baking churros may not achieve the same crispy texture, but you can try it by baking at a high temperature and spraying them with oil.
2. How do I know when the oil is hot enough?
Use a food thermometer to check the oil temperature, or drop a small piece of bread into the oil; it should sizzle and turn golden in about 20 seconds.
3. Can I freeze churros?
Yes, you can freeze uncooked churros. Pipe them out onto a parchment-lined tray and freeze until solid, then transfer to a zip-lock bag. Fry them straight from frozen when you’re ready to enjoy them!
Churros
Ingredients
Cinnamon Sugar Coating
- 1/4 cup caster/superfine sugar
- 2 tsp ground cinnamon
Churro Batter
- 1 cup flour, plain/all-purpose
- 1 tsp baking powder
- 1 pinch salt
- 1 tbsp vegetable, canola, or olive oil not extra virgin olive oil
- 1 cup boiling water
For Frying
- 2 cups vegetable or canola oil for frying
Chocolate Sauce
- 1/2 cup dark chocolate or semi-sweet chocolate chips
- 1/2 cup thickened/heavy cream
Instructions
Prepare Cinnamon Sugar
- Combine sugar and cinnamon in a shallow bowl and set aside.
Make Batter
- In a bowl, mix flour, baking powder, and salt. Add oil and boiling water, then mix until just combined. The dough should be thick and gummy.
Prepare Piping Bag
- Transfer the dough into a piping bag fitted with an 8mm/1/3" star tip nozzle. Set aside while you heat the oil.
Heat Oil
- In a small pot, wok, or deep skillet, heat about 5cm/2" of oil over medium-high heat. It’s ready when a small cube of bread browns in 20 seconds or reaches 170°C/340°F.
Fry Churros
- Pipe 15cm/6" lengths of dough into the hot oil, snipping with scissors close to the oil surface to avoid splashes. Fry 3 to 4 at a time.
- Fry the churros for 2-3 minutes until golden and crisp, rolling them occasionally.
- Remove the churros onto a paper towel-lined plate. Roll in the cinnamon sugar coating while still warm and serve hot with chocolate sauce.
Make Chocolate Sauce
- Place chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly.
