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!
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.