Homemade churros are so easy and fun to make. You will want to make these delicious treats all the time!
Churros are one of my favorite fried foods. I hate to say it, but I think they are actually better than doughnuts. The crisp exterior and airy interior is crazy addictive and nearly impossible to stop eating. What's even better is that it is crazy easy to make homemade churros.
Churros are a traditional Spanish and Portuguese treat that is often served with cafe con leche, hot chocolate, or dulce de leche among other tasty things. I personally also love them with preserves and jam. In some areas, they will poke a hole through the churro and fill it.
Typically, churros are made using a choux pastry dough - the same kind of dough you use to make profiteroles and eclairs. The only difference here is that the dough is, of course, fried. That makes it super easy to put together. A lot easier than making a yeast dough for regular doughnuts.
Pro tip: You can fry rounds of this homemade churro dough to make doughnuts similar to the yeast kind. You can fill them like a regular doughnut, but will have the same crisp exterior and structured, airy interior. You can also use this recipe to make a cruller.
If you want to get creative with your homemade churros, you don't have to simply coat them in cinnamon sugar. One of my favorite things to do is give them a quick dunk in chocolate, then coat in things like sprinkles, chocolate chips, cereal, crush pretzels, or whatever you can think up! They're completely versatile!
Churros are only really good the same day they are made - preferably within the first few hours they are made. Afterward, they tend to get soft and the texture isn't too great. If you can't eat them all, then halve the recipe.
- 1 cup water
- 1 stick unsalted butter cut into pieces
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup flour sifted
- 4 eggs large
- ½ cup cinnamon sugar
- In a saucepan, heat the water, butter, and sugar together until the butter is melted and the mixture bubbles.
- Add in the salt and flour. Stir well, then cook for about 1 - 2 minutes - do not skip this.
- Remove from heat and allow to cool enough that you can touch it comfortably.
- Add one of the eggs and beat it into the mixture. It will seem as though it will not incorporate, but it will if you keep mixing. Repeat with each egg one at a time.
- Add at least four inches of oil in a Dutch oven or deep fryer and heat to 350 degrees F.
- Fit a piping bag with a star tip. Fill with the dough
- Once the oil is heated to the correct temperature, pipe 4 - 5 inches of the dough right into the oil carefully.
- Fry for about 2 minutes, flip, then fry for another 2 minutes.
- Remove and coat in cinnamon sugar.
- Serve immediately.