Delicious Homemade Churros: Crispy, Fluffy, and Irresistible!
There’s nothing quite like the joy of biting into a perfectly made churro – that satisfying crunch, followed by a soft, tender interior, all coated in a sweet symphony of cinnamon and sugar. Our recipe elevates this classic treat, using rich whole milk and butter to achieve an unparalleled texture and flavor. Beyond the churros themselves, we’re also sharing two delectable dipping sauces that will take your homemade churro experience to the next level!
Author’s Journey
Bringing the Magic of Disneyland Churros Home
Our last family trip to Disneyland was filled with laughter, rides, and an unexpected star: the churros! My youngest couldn’t get enough of them, pointing out every churro stand and pleading for “just one more.” By the end of our adventure, the quest for churros had become a cherished, running joke – almost as iconic as the castle itself.
Back home, the memory of those golden, sugary delights lingered. I was determined to recreate that same excitement and joy in our own kitchen. This set me on a delicious mission to perfect a homemade churro recipe. After countless batches, a fair share of sugar-coated fingers, and a kitchen that perpetually smelled of cinnamon, I finally landed on this incredible version. These churros deliver that signature crispy exterior and soft, fluffy interior, perfectly rolled in a generous coating of cinnamon sugar. Get ready to create your own magical moments!
The Allure of Homemade Churros
While my family adores my scratch-made cinnamon-sugar donuts, I find myself even more excited about preparing homemade churros. They offer a delightful simplicity and speed that makes them a go-to treat – no yeast or lengthy rising time required. This means you can whip up a batch of these delectable pastries whenever a craving strikes!
The idea of making churros from scratch might initially seem daunting, but my goal with this guide is to demonstrate just how accessible and rewarding it is. With a handful of pantry staples and a few basic kitchen tools, you’ll be creating professional-quality churros that rival any bakery or street vendor. Prepare to impress your family and friends with this surprisingly simple yet utterly delicious recipe!
Key Ingredients for Perfect Churros
Creating exceptional churros starts with understanding the role of each ingredient. This recipe relies on a classic choux pastry base, which gives churros their distinctive texture. Here’s a detailed look at what you’ll need:
- Unsalted Butter: This is crucial for controlling the overall saltiness of your churros. It adds richness and helps create that tender interior.
- Whole Milk: Contributes to a richer, more flavorful dough, enhancing moisture and contributing to a tender crumb.
- Water: Balances the milk, ensuring the dough achieves the ideal consistency for piping and frying.
- Salt: Don’t underestimate salt! It’s a flavor enhancer that balances the sweetness and brings out the best in all the other ingredients.
- Cinnamon (for the dough): A touch of cinnamon in the dough itself adds a subtle warmth and depth, complementing the cinnamon-sugar coating.
- White Granulated Sugar (for the dough): Provides essential sweetness to the dough and contributes to its overall texture.
- All-Purpose Flour: The primary structural component of the dough, forming the gluten network that gives churros their shape and chewiness.
- Large Eggs: Eggs are vital for binding the dough together, adding richness, and creating the signature airy, fluffy interior when fried.
- Vanilla Extract: A hint of vanilla elevates the flavor profile, adding a sweet, aromatic depth that makes the churros even more irresistible.
For Frying and Coating: Achieving Golden Perfection
- Vegetable or Canola Oil: These oils are ideal for deep frying due to their high smoke points, ensuring your churros fry evenly to a beautiful golden crisp without burning.
- Brown Sugar (for coating): Incorporating brown sugar into the coating adds a deeper, more complex caramel note that beautifully complements the cinnamon.
- Ground Cinnamon (for coating): Absolutely essential for that iconic churro flavor. A generous coating ensures every bite is infused with aromatic spice.
How to Make Irresistible Homemade Churros: A Step-by-Step Guide
Making churros is an exciting process, and breaking it down into simple steps makes it incredibly manageable. Follow these instructions for perfect results every time:
- Prepare the Dough Base: In a sturdy pot, combine the butter, milk, water, salt, a pinch of cinnamon, and granulated sugar. Heat this mixture over medium-high heat, stirring constantly until the butter is fully melted and the mixture reaches a gentle boil. Once boiling, immediately reduce the heat to low, add all the flour at once, and stir vigorously with a wooden spoon or silicone spatula for about 1 minute. The dough will come together and pull away from the sides of the pot. Remove the pot from the heat.
- Incorporate Eggs and Vanilla: Let the dough cool for about 5 minutes. This is crucial to prevent the eggs from cooking prematurely. Then, add the vanilla extract, followed by the eggs, one at a time. Mix thoroughly after each egg addition until it is fully integrated into the dough. The dough will initially look separated but will come together to a smooth, thick consistency. Avoid overmixing once the eggs are combined.
- Prepare for Frying: Pour several inches of vegetable or canola oil into a deep fryer or a heavy-bottomed pot (like a Dutch oven). Heat the oil to 350°F (175°C). A candy thermometer is indispensable here for maintaining a consistent temperature, which is key to perfectly cooked churros. Line a plate with paper towels for draining the fried churros.
- Create the Cinnamon Sugar Coating: In a shallow dish or a wide bowl, combine the white granulated sugar, brown sugar, and ground cinnamon. Stir well to ensure an even mixture. This will be ready for coating your warm churros immediately after frying.
- Pipe and Fry the Churros: Transfer the churro dough into a sturdy pastry bag fitted with an open star tip. Gently pipe strips of dough, about 3-4 inches long, directly into the hot oil. Use kitchen scissors to snip the dough from the pastry bag. Fry only 3-4 churros at a time to avoid overcrowding the pot, which can lower the oil temperature.
- Golden Perfection: Fry the churros until they are golden brown and crispy, typically about 90 seconds to 2 minutes per side. Carefully remove them from the oil with a slotted spoon or tongs, allowing excess oil to drain briefly on the paper towel-lined plate.
- Coat and Serve: Immediately after draining, while the churros are still warm, transfer them to the cinnamon-sugar mixture. Roll them generously until fully coated. Serve your homemade churros hot, ideally with a side of rich chocolate sauce or velvety dulce de leche. These delightful treats are best enjoyed fresh!
Quick Tip: Choosing the Right Piping Equipment
What piping tip is best? For churros, I highly recommend using the Wilton 1M Open Star Tip. This tip creates churros with beautiful ridges, which are not only visually appealing but also help the cinnamon sugar adhere better. Using smaller tips can result in thinner churros that cook too rapidly, becoming overly crispy without maintaining that desired soft interior.
Why use heavy-duty pastry bags? Churro dough is quite thick and dense, and it’s also piped while warm, creating significant pressure within the bag. Using heavy-duty or cloth pastry bags is strongly advised to prevent splitting or bursting, ensuring a smooth and safe piping experience.
Serving Your Delicious Churros: Perfect Pairings and Presentation
Churros are a global favorite, often enjoyed as a convenient street treat. Vendors typically serve them drizzled with various sauces, making them the perfect handheld snack to enjoy while strolling. But when you make them at home, the possibilities for serving are even more exciting!
At home, simply arrange your freshly fried and coated churros on a beautiful platter with a generous bowl of your favorite dipping sauce (or two!) on the side. This allows everyone to enjoy them exactly as they like. For an extra special indulgence, consider pairing warm churros with a scoop of vanilla bean ice cream – the combination of warm, crispy, and cold, creamy is absolutely divine. And if you’re feeling adventurous, transform them into Churro Ice Cream Sandwiches for an unforgettable dessert experience!
However you choose to present them, always remember that churros are at their absolute best when enjoyed fresh, warm, and crispy. Their delightful texture diminishes over time, so plan to savor them right out of the fryer.
Churros FAQs & Troubleshooting
Got questions about making churros? Here are answers to common queries to help you achieve churro perfection:
Why Are My Churros Raw Inside?
This is a common issue and usually indicates that your frying oil is too hot. When the oil is excessively hot, the outside of the churro cooks and crisps up very quickly, forming a barrier that prevents the inside from cooking thoroughly. To fix this, lower your oil temperature. A candy thermometer is invaluable for maintaining the ideal oil temperature of 350°F (175°C), ensuring even cooking throughout.
How Long Do Churros Last?
- Freshness is Key: Churros are undeniably best enjoyed immediately after frying and coating in cinnamon sugar. Their crispy texture is fleeting.
- Storing Dough: If you’re preparing ahead, the uncooked churro dough can be refrigerated for up to a day. Ensure it’s in an airtight container or tightly wrapped in plastic. Before frying, bring the dough back to room temperature for easier piping.
- Reheating Fried Churros: If you have pre-fried churros, it’s best to fry them without the sugar coating. Store them in an airtight container at room temperature. To reheat, place them on a baking sheet and warm them in an oven at 350°F (175°C) for 3-5 minutes, or until crisp again. Once reheated, immediately roll them in the cinnamon-sugar mixture. For optimal taste and texture, consume reheated churros within 1-2 days.
What Do Churros Taste Like?
Imagine a delightful blend of flavors and textures: a wonderfully sweet, intensely crispy exterior gives way to a soft, almost custardy interior. Each bite is infused with warm, aromatic cinnamon sugar. They share similarities with a classic buttery, vanilla-laced donut or a light, airy pastry, but with their own unique, ridged shape and irresistible crunch.
Essential Tips for Churro Success
To ensure your homemade churros turn out perfectly every time, keep these expert tips in mind:
- Invest in a Candy Thermometer: This is perhaps the most critical tool for churro frying. Maintaining a consistent oil temperature of 350°F (175°C) prevents soggy churros, burnt exteriors, or raw centers.
- Don’t Crowd the Pot: Fry only 4-6 churros at a time, depending on the size of your pot. Overcrowding significantly drops the oil temperature, leading to greasy, undercooked churros. Patience here pays off!
- Achieve Smooth Dough: After adding the flour to the hot liquid, stir vigorously to ensure the dough comes together smoothly. Use a silicone spatula to press down and work out any lumps, creating a uniform texture.
- Immediate Sugar Coating: The cinnamon-sugar mixture adheres best to warm, freshly fried churros. Have your coating station ready and roll the churros immediately after they’ve drained for just a moment.
- Prepare Sauces Ahead: If you’re serving with dipping sauces (and we highly recommend it!), prepare them before you start frying the churros. If they thicken too much while waiting, a brief microwave session will bring them back to the perfect consistency.
- Avoid Over-Mixing Eggs: Once you add the eggs, mix only until they are just combined and the dough is smooth. Over-mixing can develop too much gluten, resulting in tougher churros.
- Safety First When Frying: Hot oil can be dangerous. When piping the dough into the pot, do so gently and carefully. Keep children and pets away from the frying area.
More Delicious Cinnamon-Sugar Treats:
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Cookies
BEST Snickerdoodle Recipe
Desserts
Cinnamon Sugar Chips
Breakfast
Homemade Cinnamon Rolls
Pin
Churros
Chelsea Lords
20 minutes
5 minutes
10 minutes
25 minutes
25 churros
Video
Equipment
- Open star tip
- Candy Thermometer
- Piping bag cloth/canvas recommended
Ingredients
- Dulce de leche sauce see note 1
- Chocolate sauce
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar or dark brown sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1-1/4 cup flour
- 1 teaspoon vanilla extract
- 3 large eggs
- Vegetable oil or canola oil, for frying
Instructions
- Mix ingredients listed under “Cinnamon Sugar Coating” in a bowl.
- From the “Churros” section, heat butter, milk, water, salt, cinnamon, and sugar in a medium pot over medium-high heat, stirring until the butter melts, then bring to a boil. Once boiling, reduce heat, add flour, and stir vigorously for 1 minute. Remove pot from heat.
- Mix dough with a silicone spatula until smooth without overmixing, about 1 minute. Let cool for 5 minutes. Add vanilla and eggs one at a time, mixing until each egg is integrated.
- Transfer dough to a piping bag with an open star tip.
- Heat oil in a deep fryer or heavy-bottomed large pot to 350°F, ensuring consistent temperature with a candy thermometer (see note 2). Set out a plate lined with paper towels.
- Pipe 3–4 dough strips (3 inches each) into the oil, cutting ends with kitchen scissors.
- Fry churros until golden brown, about 90 seconds to 2 minutes per side. Transfer to paper towels briefly, then generously coat in the cinnamon-sugar mix. Continue frying remaining dough, ensuring consistent 350°F oil temperature. Avoid frying more than 4 at a time (see note 3).
- Serve hot with sauces. Churros are best enjoyed immediately.
Recipe Notes
Note 2: Use a candy thermometer to gauge the temperature of the oil. I do think that knowing the oil temperature is crucial for the perfect churros.
Note 3: Only fry 3–4 churros at a time. If the oil is crowded with dough, it will lower the oil temperature.
Dulce de Leche Sauce
- 1 cup heavy cream
- 1 cup light or dark brown sugar, firmly packed
- ½ cup full-fat, regular sweetened condensed milk
- In a medium pot, heat 1 cup cream and 1 cup dark brown sugar. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the mixture reduces down to 1 cup (~10 minutes)
- Once it has reduced, mix in ½ cup sweetened condensed milk and stir until everything is well combined. Let stand at room temperature to thicken while making the churros. Serve the sauce warm and re-warm in the microwave if it starts to get too thick.
Chocolate Sauce
- 4 ounces (1/2 cup) chopped dark chocolate baking bar (or semi-sweet)
- ½ cup heavy cream
- Pinch of fine sea salt
- Combine ingredients in a microwave-safe bowl. Heat in 15-second bursts, stirring between, until melted and smooth. Serve the chocolate sauce warm and re-warm in the microwave if it starts to get too thick.
Nutrition Note: Nutrition information is for one churro, without sauce. Frying oil was not included in the numbers, either.
Storage: Churros are best enjoyed fresh after frying and coating with cinnamon sugar. Refrigerate the dough for up to a day and bring it to room temperature before frying. For pre-fried churros, skip the sugar, store in an airtight container, and reheat at 350°F for 3–5 minutes before adding sugar. Enjoy within 1-2 days.
Nutrition
Calories: 227kcal |
Carbohydrates: 29g |
Protein: 3g |
Fat: 12g |
Saturated Fat: 7g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 0.2g |
Cholesterol: 51mg |
Sodium: 50mg |
Potassium: 76mg |
Fiber: 1g |
Sugar: 23g |
Vitamin A: 381IU |
Vitamin C: 0.3mg |
Calcium: 51mg |
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.