Churros are the best of the best when it comes to fried desserts. Crispy on the outside, but soft and tender on the inside. Churros are cinnamony goodness that is IMPOSSIBLE to resist. And really, why would you ever want to?
You guys, I have a confession to make. I am seriously OBSESSED with churros! I LOVE them! Disneyland churros, Costco churros, even Del Taco churros, I love them all! But for a churro to really hit the spot, it has got to be fresh, and has to have plenty of cinnamon and sugar (I’m looking at you Costco!) So making your own churros at home is the perfect solution!
If you’ve never made homemade churros, it might seem a little bit intimidating, but they aren’t hard to make. And once your family has tried them, they will be begging you to make more!
What Ingredients Are In Churros?
- Flour- All purpose flour works great for this recipe.
- Butter- I usually use salted butter, it’s what I always have on hand.
- Oil- This ingredient is for frying, so something with a high smoke point like vegetable or canola will work best.
How to Make Homemade Churros
In a medium sauce pan combine the water, butter, salt and 1/4 of the cinnamon and cook over medium heat until you are at a full boil. Reduce the heat to low and add the flour. Stir constantly until a ball forms, this will take a minute or so.
Allow the dough to cool for 10 minutes then add the egg. Using a hand mixer, mix the egg into the dough until smooth. The first time I did this I thought I had ruined it because it takes a while for the egg to incorporate and for your dough to become well combined. Just keep mixing, I promise it will come together.
Heat the oil in a skillet or a sauce pan until the oil reaches 350 degrees.
Spoon your dough into a piping back with a large star attachment. If you don’t have a pipping back no worries! Spoon all your dough into a large zip-lock bag and cut a hole in the corner. It works like a charm. The star attachment on the piping bag will give the churros their signature grooved look, but it is not mandatory at all.
When the oil has reached 350 degrees (best checked with an instant read thermometer)- pipe the dough into the oil and cut at your desired length. Fry the churros until deep golden brown. It will be tempting to take the churros out when they hit a nice light golden color. However, if you don’t cook them to deep golden brown they won’t cook all the way though…and it will be super disappointing!
Remove the churros with a slotted spoon or a pair of metal tongs, and let them cool on a paper towel covered plate.
What is the best way to put Cinnamon and Sugar on Desserts?
I like to combine the remaining cinnamon with the sugar in a large zip-lock bag. When the churros have cooled slightly toss them in the bag with the cinnamon and sugar. Zip up the bag and shake to coat the churros evenly.
Kids absolutely love this part, you get optimum cinnamon and sugar coverage and no mess!
Can Churros Be Dipped In Anything?
I am so glad you asked! YES!!!!! As I have well established, churros are amazing on their own. However, they are also phenomenal dipped in caramel, or hot fudge sauce, or into my amazing cinnamon roll icing for an extra sweet treat! In fact, a churro bar with all the dipping sauces would make the perfect treat for a Halloween or Cinco de Mayo party!
How Long Can Churros Be Saved?
Churros are best super fresh. However, if for whatever reason you can’t finish them all, you can freeze the churros and reheat them in the oven at 350 degrees for 5 minutes, or in an air fryer!
There you have it! Homemade Churros! I sincerely hope that this recipe doesn’t ruin all other churros for you forever. Because once you have had fresh homemade churros there is no going back!
More FALL recipes:
- 1 cup water
- 6 tbsp butter
- 1/2 tsp salt
- 1 tsp cinnamon divided
- 1 cup all purpose flour
- 1 egg
- oil for frying
- 1/2 cup granulated sugar
- In a medium sauce pan, over medium heat, combine the water, butter, salt, and 1/4 tsp cinnamon. Stir to combine and bring to a full boil.
- Reduce heat to low and add the flour, constantly stirring until a ball forms. Allow the dough to rest for about 10 minutes.
- Using a electric hand mixer, mix in the egg until well combined.
- Heat oil in a skillet or saucepan until the oil reaches 350°.
- Spoon the dough into a piping bag fitted with a large star attachment. Alternatively, you can use a zip top bag with the corner cut out.
- Pipe and cut the churros to your desired length and fry until a deep golden brown.
- Remove with a slotted spoon and let them rest on a paper towel covered plate.
- Combine the sugar and remaining 3/4 tsp cinnamon in a large zip top bag and place the churros into the bag, zip the top and shake.