Easy Homemade Churros
These easy homemade churros are to die for and are the perfect treat! Sweet, simple and so fun to make! Pairs great with homemade raspberry sauce!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 churros
For the churros:
- 1 cup water
- 1/2 cup butter cut into pieces
- 1/4 teaspoon salt
- 1 cup flour
- 3 eggs
- oil for frying I used canola oil
- 1/2 cup sugar
- 1 teaspoon cinnamon more or less to taste
For the raspberry sauce:
- 2 teaspoons corn starch
- 3 tablespoons sugar
- 1/3 cup water
- 12 ounces frozen raspberries
To make the churros, add the water, butter, and salt to a medium saucepan and heat over medium high heat, stirring occasionally, until the butter is melted. Remove from heat. Add the flour all at once and stir to form a dough. Add the eggs one at a time, stirring well after each addition, until the dough is smooth and satiny. Scoop the mixture into a piping bag fitted with a large open star tip.
Heat the oil in a pot over medium heat until it reaches 365 degrees. While you’re waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
Mix together the sugar and cinnamon in a shallow dish and set aside.
Carefully pipe six inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown. Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.
To make the raspberry sauce, whisk together the corn starch, sugar, and water in a medium saucepan. Add the raspberries and stir to combine. Heat over medium heat, stirring frequently, until the mixture reaches a boil. Let boil one minute, then remove from heat. Strain through a fine mesh strainer (if desired) to remove the seeds.
Calories: 183kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 133mg | Potassium: 69mg | Fiber: 2g | Sugar: 12g | Vitamin A: 6.1% | Vitamin C: 9% | Calcium: 2% | Iron: 5%