Homemade Churros
These easy homemade churros are to die for and are the perfect dessert! A fun Mexican treat that is soft and tender on the inside and crispy on the outside.
Ingredients
For the Churros:
- 1 cup (8 ounces) water
- ½ cup (113 g) butter , cut into pieces
- ¼ teaspoon salt
- 1 ¼ cup (170 g) all-purpose flour
- 2 eggs
- oil for frying , I used canola oil
For Coating
- ¼ cup (50 g) granulated sugar
- 1-2 teaspoons ground cinnamon , more or less to taste
For serving: hot fudge, caramel or raspberry sauce
Instructions
- Make dough: Add 1 cup water, 1/2 cup butter and 1/4 teaspoon salt to a medium saucepan and heat over medium-high heat, stirring occasionally until the butter is melted. Remove from heat. Add 1 1/4 cup flour all at once and stir to form a dough. Add the 2 eggs one at a time, stirring well after each addition, until the dough is smooth.
- Transfer the mixture into a sturdy piping bag fitted with a large open star tip (Wilton 1M or ateco 845).
- Heat the oil in a pot over medium-heat until it reaches 365°F. 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 1/4 cup sugar and 1-2 teaspoons cinnamon in a shallow dish and set aside.
- Carefully pipe 6-inch lengths of dough into the oil (snip it off with kitchen scissors), being careful not to crowd the pot. Let cook 2 minutes on each side, or until golden brown. Remove to a paper towel lined plate and let drain for 1-2 minutes.
- Roll warm churros in the cinnamon sugar mixture. Best served warm.
Notes
Raspberry sauce: Whisk together 2 teaspoons corn starch, 3 Tablespoons sugar and 1/3 cup water in a medium saucepan. Add 12 ounces frozen 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.
Storage: Allow churros to cool completely and then store in a brown paper bag up to 2 days. Freeze up to 3 months.
This recipe was retested and updated. We removed 1 extra egg (2 instead of 3) and the texture is much better!
Nutrition
Serving: 1churro, Calories: 154kcal, Carbohydrates: 16g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 61mg, Sodium: 126mg, Potassium: 29mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 296IU, Vitamin C: 0.01mg, Calcium: 12mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
