Easy Churros

This classic street food is popular in most Spanish-speaking countries. Sweet dough is piped into hot oil and fried to flaky, warm perfection. Dip them in chocolate sauce or dust them with cinnamon sugar for soul-satisfying goodness.

Makes about 2-4 dozen churros

Course Snacks

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 201kcal

Author Imma

Equipment

Shallow bowl
Medium saucepan
Whisk or wooden spoon
Electric mixer
Heavy-bottomed pot
Piping bag

Ingredients

Cinnamon Sugar

½ cup (100g) white sugar (adjust to taste)
1 teaspoon (3g) ground cinnamon

Churros

1½ cup (355ml) water
3 tablespoons (36g) white sugar
½ cup (113g) unsalted butter
½ teaspoon (2-3g) salt
1½ cup (180g) all-purpose flour
2-3 large eggs (see notes)
1 teaspoon (5ml) vanilla extract
1-2 quarts (.75-1.9l) oil for frying

Chocolate Sauce

1 cup (150g) chocolate, cut into chunks (semi-sweet, milk chocolate, or a mix of both)
⅓ cup (80g) heavy cream
½ teaspoon (2-3ml) vanilla extract

Instructions

Cinnamon Sugar

Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.

Churros

Line a plate with paper towels.
Heat water, sugar, butter, and salt over medium heat in a medium-sized saucepan.
Bring it to a boil, then quickly remove the saucepan from the heat. Whisk in the flour and continue mixing with a whisk or wooden spoon until it forms a soft ball. Let it cool for 2-3 minutes. Leave it in the saucepan or transfer to a bowl if the saucepan isn't large enough.
Add eggs and vanilla to the flour mixture and mix with an electric mixer. Don't be alarmed if the mixture starts to break apart. Keep mixing until smooth.
Heat 3-4 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 375℉ (190℃).
Put the dough into a piping bag with a star tip. Push the dough down to the tip. (If you don't have a piping bag, put the dough in a ziplock or sandwich bag with a fold-over top and cut off a small part of one on the bottom corners. Push the dough to that corner.)
Holding the piping bag a few inches above the oil, carefully pipe the churro dough into ropes 4-5 inches long directly into the oil. Cut the ropes with kitchen scissors or a sharp knife. Be careful because you don't want the oil to splatter as they fall.
Add 3-4 churros, depending on the size of your pot and the amount of oil. You don't want to overcrowd the pan, or it will lower the oil temperature too much, resulting in greasy churros. Let them fry for about 2 minutes per side until golden brown and cooked through.
Remove the churros and place them on the paper-towel-lined plate to drain. Roll them in the cinnamon sugar. Repeat with the rest of the dough.

Chocolate Sauce

Whisk chocolate, cream, and vanilla in a small saucepan over low heat until the chocolate melts and becomes smooth, 3-5 minutes. Serve warm with the fresh churros.

Notes

For a lighter texture, add 3 eggs
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition