Description
This classic churros recipe delivers crispy, golden fried dough sticks coated in cinnamon sugar. Made from scratch with a buttery, slightly sweet dough, these churros are fried to perfection and perfect for dipping in chocolate or enjoying on their own as a delightful treat.
Ingredients
Scale
Dough Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, cold
Topping and Frying
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- Vegetable oil or canola oil, for frying (about 2 inches deep)
Instructions
- Prepare the Liquid Mixture: In a medium saucepan, combine 1/2 cup water, 1/2 cup whole milk, 8 tablespoons unsalted butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring the mixture to a boil over medium heat while stirring frequently to ensure the butter melts evenly and the ingredients combine.
- Add the Flour: Remove the saucepan from heat and immediately stir in 1 cup of all-purpose flour all at once using a wooden spoon. Return the pan to the heat and stir constantly for another 2 minutes to cook the dough, allowing excess moisture to evaporate. The dough should form a smooth, cohesive ball and a thin film will develop on the bottom of the pan.
- Beat in the Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat the dough for 2 minutes to slightly cool it down. Add the 4 cold eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating until the dough is smooth and can form a thick ribbon when lifted.
- Heat the Oil: Heat vegetable or canola oil in a deep pan to 370°F (using a clip-on thermometer). Maintain the oil temperature between 350°F and 370°F throughout the frying process for perfect crispiness.
- Pipe and Fry the Churros: Fit a pastry bag with a large open star tip (such as Wilton 1M) and fill it with the dough. Pipe 6-inch lengths directly into the hot oil, cutting the dough with scissors as you go. Fry 5 to 6 churros at a time for about 1 1/2 minutes per side or until golden brown. Use tongs to flip them halfway through the frying time.
- Drain and Coat: Once fried, transfer churros to a paper towel-lined plate to drain excess oil. While still warm, roll each churro in a mixture of 1/2 cup granulated sugar and 1 teaspoon cinnamon to coat evenly.
Notes
- Keep the oil temperature steady between 350°F and 370°F for best frying results.
- Use cold eggs to help the dough bind properly when beating them in.
- Do not overcrowd the frying pan; fry in small batches to maintain oil temperature.
- Serve churros immediately for optimal crispness and flavor.
- Churros can be enjoyed with chocolate sauce, dulce de leche, or caramel for dipping.
Keywords: churros, fried dough, cinnamon sugar churros, Spanish dessert, crispy churros