Homemade Churros
Deliciously warm and crispy churros, rolled in cinnamon sugar – the perfect easy treat for satisfying your sweet cravings at home.
Ingredients
Churro Dough
- 1 cup water Can be replaced with all milk for a richer flavor.
- 1 cup milk Mixing with water enhances flavor.
- 1/2 cup butter Use real butter for best taste.
- 2 tablespoons sugar Sugar for the dough.
- 1/4 teaspoon salt Adjust if using salted butter.
- 1 cup all-purpose flour Regular flour recommended; avoid bread flour.
- 2 large eggs Ensure they are at room temperature.
- 1 teaspoon vanilla extract Optional, but adds flavor.
- 1 teaspoon cinnamon Essential for flavor.
- Oil for frying vegetable, canola, or peanut oil Choose oil with a high smoke point.
Cinnamon Sugar Coating
- 1/2 cup granulated sugar For coating churros.
- 1-2 teaspoons cinnamon Adjust according to taste.
Instructions
Cooking the Dough
- In a medium pot, add water, milk, butter, sugar, and salt. Bring to a gentle boil, stirring until the butter melts.
- Turn the heat down low and add the flour all at once. Stir hard with a wooden spoon until it forms a smooth ball and pulls away from the sides (30-60 seconds).
- Let the dough cool for about 5 minutes until warm, not hot.
- Add eggs one at a time, mixing well after each addition until smooth and glossy. Stir in vanilla if using.
Frying the Churros
- Spoon the dough into a piping bag fitted with a large star tip (or use a zip-top bag if you don't have one).
- Carefully pipe 4 to 6-inch strips into hot oil (about 350°F), using clean kitchen scissors to snip the dough.
- Fry until golden brown, turning once or twice, usually about 2 to 4 minutes total depending on size.
- Drain on paper towels for a few seconds, then roll in cinnamon sugar while still warm.
Notes
For best results, monitor oil temperature closely, fry in small batches, and coat churros while warm. Store leftovers in a loosely covered container or freeze for later.