Homemade Churros Recipe

There’s something magical about biting into a warm, freshly made churro, and let me tell you, Homemade Churros Recipe brings that magic right to your kitchen. I can still remember the first time I tried churros at a local fair, the sweet aroma wrapping around me like a warm hug. My excitement grew as I watched them being made, golden and crisp, dusted with sugar, and served with a rich chocolate sauce. That moment sparked a desire in me to recreate those delightful treats at home.

Fast forward to today, and I’ve mastered the art of making churros, sharing this recipe with friends and family who rave about them. They’re perfect for any occasion, whether it’s a cozy family night, a festive gathering, or simply a treat for yourself. The crunch on the outside paired with the soft, airy texture inside make every bite a celebration. You don’t need to wait for a special event; with this Homemade Churros Recipe, you can indulge anytime. So roll up your sleeves and get ready for some fun in the kitchen!

Everything You Need for Homemade Churros Recipe

To create the perfect churros, we need to gather some essential ingredients. Each one plays a vital role in achieving that crispy exterior and soft, doughy interior. The combination of these ingredients creates a wonderfully indulgent dessert that is both satisfying and delightful.

• 6 tablespoons unsalted butter
• ½ cup milk
• ½ cup water
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions for Homemade Churros Recipe

Making churros is a delightful experience, and I promise you, it’s easier than you might think! Follow these steps closely, and soon you’ll be enjoying freshly made churros that are perfectly crispy and delicious.

1. Start by heating at least 1 inch of vegetable oil in a large heavy skillet. I recommend using a 12-inch cast iron skillet for even heat distribution. Bring the oil temperature to 360 degrees F over medium heat.
2. While the oil is heating, prepare the dough. In a medium saucepan, combine the butter, milk, water, and salt. Bring this mixture to a boil over medium-high heat, stirring occasionally.
3. Once it reaches a boil, add all of the flour at once. Reduce the heat to medium-low, and stir the mixture vigorously with a wooden spoon. Continue stirring until the dough forms a ball and starts to pull away from the sides of the pan. This should take about 2 to 3 minutes.
4. Transfer the dough into a mixing bowl. Beat it on low until it stops steaming and is just warm to the touch, which should take about 1 minute.
5. Gradually increase the mixer speed to medium, and add the egg, beating until fully incorporated. Be sure to scrape down the sides and bottom of the bowl as needed. Mix in the vanilla extract until everything is well combined and you achieve a smooth, creamy, and shiny dough.
6. Prepare a pastry bag fitted with an extra-large open star piping tip (I recommend Ateco #829). Line a rimmed baking sheet with two layers of paper towels to absorb excess oil.
7. In a shallow bowl, mix together the sugar and cinnamon. Set this mixture aside for later.
8. Once the oil has reached the right temperature, carefully pipe the churros directly into the oil, aiming for about 6 inches in length. Use kitchen shears to snip off the dough at the end of the piping tip. Be careful not to overcrowd the pan; you should be able to fit about 4 or 5 churros at a time.
9. Fry the churros until they’re golden brown all over, which should take about 2 to 3 minutes. Use tongs to turn them in the oil for even cooking. When they’re done, remove them to the paper towel-lined pan to drain for about 15 seconds or until they can be handled.
10. Immediately toss the churros in the cinnamon-sugar mixture and transfer them to a serving dish. Allow the oil to return to temperature, then repeat the frying process with the remaining dough, which should take about three more batches. Serve the churros warm!

Recipe Notes about Homemade Churros Recipe

Churros are a fantastic treat, and with some tips, you can make them even better. Let’s explore some helpful notes to ensure your churros turn out perfectly every time!

• Storage: Cool completely before storing. Keep fried and coated churros in an airtight container lined with paper towels for up to two days.
• Freezing: Place cooked and cooled churros on a baking sheet and pre-freeze for 1 hour. Transfer to an airtight container and freeze for up to 1 month for ultimate freshness.
• Making ahead: If you plan to make these in advance, prep the dough and pipe the churros onto parchment paper. Freeze the dough, then transfer the frozen churros to a freezer-safe container for up to 1 month.
• Cooking frozen churros: There’s no need to thaw the dough; simply cook the churros following the same frying instructions.

Serving This Homemade Churros Recipe

When it comes to serving churros, the options are endless! Here are some fun and tasty ways to enjoy them.

• With Chocolate Sauce: Serve churros with a warm chocolate dipping sauce for a truly indulgent treat. Melt some chocolate and cream together for a rich, delicious dip.
• With Caramel Sauce: For a sweet twist, serve churros with a drizzle of caramel sauce. It adds a wonderful flavor contrast!
• As a Snack: These churros make a wonderful snack on their own. Perfect for mid-afternoon cravings or as a delightful dessert after dinner.
• Pair with Coffee: Enjoy churros alongside your morning coffee or as an afternoon pick-me-up. They complement the rich flavors beautifully.
• For Celebrations: Churros are great for parties or gatherings. Serve them with a variety of dipping sauces for guests to choose from.
• Seasonal Treat: Make churros for special occasions or holidays. They can easily be adapted with holiday flavors like pumpkin spice during fall!

FAQ

Conclusion

This Homemade Churros Recipe is truly special, bringing the taste of a classic treat right to your home. They’re crispy, sweet, and oh-so-delicious, making them the perfect dessert for any occasion. I encourage you to give this recipe a try and create your very own batch of churros. You won’t regret it!

Homemade Churros Recipe

The ultimate comfort food, Homemade Churros Recipe offers a crispy exterior and a soft, airy center. Perfect for satisfying your sweet cravings, these churros are easy to make and absolutely delicious. Treat yourself and your loved ones tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Desserts

Cuisine Spanish

Servings 15 servings

Calories 150 kcal

Equipment

• Skillet
• Frying Pan
• Large Pot
• Wooden Spoon
• Mixing Bowl

Ingredients

  

• 6 tablespoons Unsalted Butter
• ½ cup Milk
• ½ cup Water
• ½ teaspoon Salt
• 1 cup All-Purpose Flour
• 1 Egg at room temperature
• 1 teaspoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 tablespoon Ground Cinnamon

Instructions

 

• Start by heating at least 1 inch of vegetable oil in a large heavy skillet. I recommend using a 12-inch cast iron skillet for even heat distribution. Bring the oil temperature to 360 degrees F over medium heat.
• While the oil is heating, prepare the dough. In a medium saucepan, combine the butter, milk, water, and salt. Bring this mixture to a boil over medium-high heat, stirring occasionally.
• Once it reaches a boil, add all of the flour at once. Reduce the heat to medium-low, and stir the mixture vigorously with a wooden spoon. Continue stirring until the dough forms a ball and starts to pull away from the sides of the pan. This should take about 2 to 3 minutes.
• Transfer the dough into a mixing bowl. Beat it on low until it stops steaming and is just warm to the touch, which should take about 1 minute.
• Gradually increase the mixer speed to medium, and add the egg, beating until fully incorporated. Be sure to scrape down the sides and bottom of the bowl as needed. Mix in the vanilla extract until everything is well combined and you achieve a smooth, creamy, and shiny dough.
• Prepare a pastry bag fitted with an extra-large open star piping tip (I recommend Ateco #829). Line a rimmed baking sheet with two layers of paper towels to absorb excess oil.
• In a shallow bowl, mix together the sugar and cinnamon. Set this mixture aside for later.
• Once the oil has reached the right temperature, carefully pipe the churros directly into the oil, aiming for about 6 inches in length. Use kitchen shears to snip off the dough at the end of the piping tip. Be careful not to overcrowd the pan; you should be able to fit about 4 or 5 churros at a time.
• Fry the churros until they’re golden brown all over, which should take about 2 to 3 minutes. Use tongs to turn them in the oil for even cooking. When they’re done, remove them to the paper towel-lined pan to drain for about 15 seconds or until they can be handled.
• Immediately toss the churros in the cinnamon-sugar mixture and transfer them to a serving dish. Allow the oil to return to temperature, then repeat the frying process with the remaining dough, which should take about three more batches. Serve the churros warm!

Notes

• Storage: Cool completely before storing. Keep fried and coated churros in an airtight container lined with paper towels for up to two days.
• Freezing: Place cooked and cooled churros on a baking sheet and pre-freeze for 1 hour. Transfer to an airtight container and freeze for up to 1 month for ultimate freshness.
• Making ahead: If you plan to make these in advance, prep the dough and pipe the churros onto parchment paper. Freeze the dough, then transfer the frozen churros to a freezer-safe container for up to 1 month.
• Cooking frozen churros: There’s no need to thaw the dough; simply cook the churros following the same frying instructions.

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.