Churros

I was really afraid to try making these… hadn’t had much experience deep frying and it’s hard to find churros anywhere other than a carnival, fair, or theme park so figured they must be hard to make or require some special equipment. Finally after procrastinating for a few years I got the courage to give it a try.

They are actually pretty easy to make and mine were just about as good as the ones from Disneyland. Made them for dessert one evening then reused the fry oil to make them for breakfast the following day.

The dough can also be formed into doughnut shapes, twists, or really anything you like. We ended up preferring the standard star shape since the increased surface area helps hold onto more of the cinnamon-sugar. I made some adjustments with pliers to open up a large star shaped piping bag tip which gave our finished homemade churros a very similar profile to the commercial ones everyone’s familiar with.

Churros
Print Recipe
Servings Prep Time
12 6-inch churros 10 minutes
Cook Time
30 minutes
Servings Prep Time
12 6-inch churros 10 minutes
Cook Time
30 minutes
Churros
Print Recipe
Servings Prep Time
12 6-inch churros 10 minutes
Cook Time
30 minutes
Servings Prep Time
12 6-inch churros 10 minutes
Cook Time
30 minutes
Ingredients
Servings: 6-inch churros
Instructions
  1. Preheat oil to 340° F while you make the churro batter.
  2. Add water, vanilla, salt, and butter to saucepan on medium-high heat.
  3. Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure the dough will produce crispy churros.
  4. Mix the dough. Use an electric mixer if available.
  5. Remove the saucepan from the heat, wait about a minute, then add the beaten egg. Keep mixing until the egg is completely integrated into the dough. In the beginning the dough will want to separate after adding the egg, but keep mixing until the dough is smooth and clumps so that it separates from the bottom of the saucepan. This step will take a few minutes.
  6. Place the dough in a pastry bag with a large star shaped tip. Make sure there aren't air bubbles in the dough.
  7. Pipe 6-inch strips (or larger depending on the size of your deep fry pan) on a sheet of parchment paper then fry them.
  8. Fry the churros for about 4-5 minutes in hot oil, turning to ensure even crispiness and golden color.
  9. When churros are golden color, remove from oil with tongs and place on a paper towel to drain excess oil.
  10. Roll to coat in sugar then tap to remove excess. Serve and enjoy!
Recipe Notes

Best eaten fresh while still warm from cooking.

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