These easy homemade churros are to die for and are the perfect dessert! They are soft and tender on the inside and crispy on the outside.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 40 minutesminutes
Servings: 12churros
Ingredients
For the Churros:
1cupwater
½cupbutter, cut into pieces
¼teaspoonsalt
1cupall-purpose flour
3eggs
oil for frying, I used canola oil
½cupgranulated sugar
1-2teaspoonsground cinnamon, more or less to taste
For serving: hot fudge, caramel or raspberry sauce
Instructions
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. Scoop 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 the sugar and cinnamon in a shallow dish and set aside.
Carefully pipe 6-inch lengths of dough into the oil (snip it off with kitchen scisors), 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. Then roll in the cinnamon sugar mixture.
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.
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 3 days. Freeze up to 3 months.