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Easy Homemade Churros

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Crispy on the outside with a soft moist  center, these homemade churros are so good! The cinnamon sugar coating on the outside adds to the overall deliciousness of this special treat. Although these churros are great on their own, they taste even better dipped in some chocolate sauce or dulce de leche! 

Ingredients

Scale

Churros

  • 1 Cup (130g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1 Cup (240ml) Water
  • 1/4 Cup (57g) Unsalted Butter, Cubed
  • 1 Tablespoon (13g) Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1 Large Egg + 1 Large Egg White, Room Temperature
  • 1/2 Teaspoon Vanilla Extract
  • Vegetable Oil, for Frying Churros

Cinnamon Sugar Coating

  • 1/2 Cup (100g) Granulated Sugar
  • 3/4 Teaspoon Ground Cinnamon

Instructions

  1. In a medium shallow dish, whisk together the sugar and cinnamon until thoroughly combined.
  2. In a medium saucepan over medium heat, add the water, butter, sugar, and salt. Stir the ingredients together until the butter is melted and the mixture comes to a boil.
  3. Reduce the heat to low. Use a wooden spoon to mix all of the flour into the butter mixture until a soft thick dough forms. Continue to cook the dough while mixing until a thin film forms at the base of the pan.
  4. Remove the pan from the heat. Ttransfer the dough into a large mixing bowl and allow to cool for 10-15 minutes or until the dough feels warm to touch.
  5. As the dough cools, fill a large deep-bottom pan halfway with vegetable oil and heat to 350F under medium heat. Line a large baking sheet with two layers of paper towels. Set aside. 
  6. Using a spatula or wooden spoon, mix the egg and vanilla extract into the cooled dough followed by the egg white until smooth and thoroughly combined. This mixing process will be difficult at first given how sturdy the dough is but as you keep mixing the dough will come together.  Alternatively, you can use a hand or stand mixer, if preferred.
  7. Transfer the dough into a large sturdy piping bag fitted with a large open star tip. I used a Wilton 1M star tip.
  8. Gently, pipe a 3-4 inch strip of dough into the heated oil and use a clean pair of scissors to quickly cut the dough from the tip. You should fry no more than 3 churros at a time to prevent the temperature of the oil from dropping below 350F.
  9. Fry the dough for 2-3 minutes or until golden brown on both sides. Transfer the churros to the prepared baking sheet and continue this process until you have no more dough left.
  10. Roll the churros in the cinnamon sugar to coat on all sides before serving on its own or with dulce de leche, caramel or chocolate sauce.

Notes

  • Use a candy/deep fry thermometer to help gauge the temperature of the oil throughout the frying process. For perfectly fried churros that are crisp on the outside but soft and fully cooked on the inside, the temperature of the oil should be maintained between 350F and 375F.
  • Use a sturdy piping bag to pipe the dough into the oil. Given the thickness of the dough, a sturdy/heavy-duty piping bag will make it easier to pipe the dough into the oil without it bursting. I prefer to use these piping bags.
  • No more than 3 churros should be fried at a time to help prevent the temperature of the oil from dropping and in turn ending up with soggy churros.

 

Find it online: https://nourishedendeavors.com/easy-homemade-churros/