Classic Homemade Churros

Golden, crispy churros with a soft, airy center are a delightful treat, perfect for dipping in chocolate or enjoying as is. This classic churro recipe combines a rich, buttery dough that’s fried to golden perfection and then rolled in a sweet cinnamon-sugar coating. Whether you’re serving them at a party or treating yourself to a cozy dessert, these churros bring the fun of a festival right to your kitchen!

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Ingredients

• For the Churros
• Vegetable oil (or canola or corn oil), for frying
• 1 cup water
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1 ½ tablespoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 large egg, at room temperature
• For the Cinnamon-Sugar Coating
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon (optional)

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Instructions

1. Prepare the Frying Oil:

• In a large, deep pan, add about 2 inches of oil. Heat over medium heat until the oil reaches 360-365°F.

1. Make the Dough:

• In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium, stirring frequently until the butter melts and the mixture comes to a boil.
• Add vanilla extract, then reduce heat to low and stir in the flour. Mix until a ball forms and the dough pulls away from the sides. Remove from heat and allow the dough to cool for about 4-5 minutes.

1. Incorporate the Egg:

• Once slightly cooled, add the egg to the dough, mixing well until smooth. The dough should be slightly thicker than mashed potatoes in consistency.

1. Pipe the Churros:

• Transfer the dough into a sturdy piping bag fitted with a large star tip (like a Wilton 8). Ensure the oil temperature is at 360-365°F. Carefully pipe 3-4 inch lines of dough into the hot oil, keeping the piping tip close to the oil to prevent splashing. Use a knife or kitchen shears to snip each line from the piping bag.

1. Fry the Churros:

• Fry 2-3 churros at a time for about 90 seconds, then use tongs to flip each one. Cook for an additional 90 seconds or until golden brown and fully cooked. Transfer the churros to a plate lined with paper towels to cool slightly.

1. Cinnamon-Sugar Coating:

• Combine the sugar and cinnamon in a shallow bowl. Roll each warm churro in the mixture until evenly coated. Serve and enjoy warm!

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Tips for the Best Churros

• Maintaining Oil Temperature: Keep an eye on your oil’s temperature; frying at 360-365°F ensures a crispy exterior without overcooking the inside.
• Room Temperature Egg: Using a room-temperature egg helps the dough come together smoothly without cooling down too much.
• Avoid Overcrowding: Fry only a few churros at a time to keep the oil temperature consistent and avoid soggy churros.
• Serve Fresh and Warm: Churros are best enjoyed right after they’re made—crispy on the outside and warm on the inside! Try pairing them with a chocolate dipping sauce for a decadent twist.

These homemade churros bring a touch of indulgence with their perfectly fried, golden crust and sweet cinnamon-sugar finish. Enjoy the taste of a fair right at home!