How To Make Homemade Churros Recipe

All I have to hear is the word, Churros, and my mouth starts to water. Light fluffy dough is fried and then covered in cinnamon and sugar, totally heavenly! That cinnamon and sugar flavor is a complete classic that makes for fantastic treats! Try my Waffles, Cheesecake, or Cupcakes to see what I mean!

Homemade Churros Recipe

Whether your love for churros began at your local fair or from the well-known Disneyland favorite, with this churro recipe, you can now make them at home. When you place these golden, sweet crisp-tender bites on the table, be prepared to receive oohs and ahhs! Then watch them disappear faster than you can fry them. You could probably bribe your kids to do just about any chore with the promise of these homemade churros at the end of the day! Churros are way easier than you think and they always taste way better from scratch! They might seem tricky, but churros just take time and a bit of attention to detail. Then you will have crispy sweet outside, soft and chewy inside, and the best tasting churros you have ever had!

Ingredients for Easy Churros

You probably have all the ingredients you need in your pantry right now to make these churros. Simple ingredients, but big on flavor!

Water: You will bring this to a boil with other wet ingredients. Butter: Adds flavor and helps to build texture. Sugar: Adds just a bit of sweetness. Salt: Just a pinch to balance things out. Flour: All-purpose flour works here. Egg: Chilled large egg. Vanilla: Vanilla is one of the best flavors, mild and perfect. Oil: This is for frying, use peanut or canola oil.

How to Make Churros at Home

These homemade churros are not as hard as you may think, you can be munching on these delectable treats in no time.

The Dough: If you have never made churros or eclairs before, this dough will seem weird to you. But trust the recipe. It will work and it will taste amazing. When you boil the ingredients and stir it should form a ball. You should not have a bunch of dough at the bottom of the pan. It should come together nicely. If it hasn’t keep cooking and stirring for a minute longer. Cool Slightly: Before adding the egg, stir the dough off of the heat to help release some of the heat. You do not want scrambled eggs. Make sure your egg is good and cold as well. After about 5 minutes of rest or stirring, beat in the egg. The Egg will Mix in I promise: At first it will seem like the egg is not incorporating into the dough. Keep stirring and it will slowly work together.

Temperature: It is important that you keep the oil at the right temperature to ensure the churros cook at the right rate. Use a candy thermometer to keep the oil at 350 degrees. It is ok if it goes up some like to 365, but you do not want it to go lower.Piping: Pipe your churros about 4-6 inches long is all. If they get much longer they will curl and be hard to turn. If you do not have pipping tip, you can either pipe them without one or droop by small dough balls for churro donuts. Pipe right into the Oil: For easiness, pipe the churros right into the oil, using scissors to cut the dough. Oil the scissors before using them so that the dough does not stick to the blade. Only a few at a time: Only fry 3-4 at a time. This will prevent the oil temperature from dropping too low. Roll Immediately: To get the best cinnamon and sugar coverage, roll the churros while they are still warm.

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Storing: Keep cooled and coated churros in an air-tight container with a paper towel for up to two days. Reheat in the oven at 400 degrees for 8-12 minutes. Freeze: Place the done churros on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature. Make-Ahead and Refrigerate: After you have made the dough, place it in an air-tight container. I like to wrap the dough as well in plastic wrap to keep it moist. Keep in the fridge for 2 days. Place in a piping bag and fry according to directions. Make-Ahead and Freeze: Form the churros on a parchment-lined cookie sheet. Freeze for 1 hour and then transfer the frozen dough to a freezer-safe bag. Freeze for up to 1 month. When ready to cook, no need to thaw. Just fry according to directions.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.