Description
This classic churros recipe creates crispy, golden fried dough sticks coated in cinnamon sugar. Perfect for dipping or enjoying on their own, these churros combine a simple choux-like dough that is cooked briefly on the stovetop before frying in hot oil, resulting in light, airy interiors and crunchy exteriors.
Ingredients
Scale
Wet Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 4 large eggs (cold)
Dry Ingredients
- 1 tsp granulated sugar (for dough)
- 1/4 tsp salt
- 1 cup all-purpose flour
For Frying and Coating
- Vegetable oil or canola oil (for frying, about 2 inches deep)
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
Instructions
- Prepare the Dough Base: In a medium saucepan, combine the water, whole milk, unsalted butter, 1 teaspoon sugar, and salt. Bring this mixture to a boil over medium heat, stirring frequently to dissolve the butter and sugar thoroughly.
- Incorporate Flour: Remove the saucepan from heat and immediately add the entire cup of all-purpose flour at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and the dough forms a smooth ball. Return the pan to low heat and continuously stir for about 2 minutes to cook out excess moisture. You will notice a thin film forming at the bottom of the pan indicating readiness.
- Beat the Dough with Eggs: Transfer the cooked dough to a large bowl. Using an electric mixer on medium speed, beat the dough for 2 minutes to cool it slightly. Add the eggs one at a time, fully mixing each egg before adding the next. Continue beating until the dough is smooth and thick, forming a ribbon when lifted.
- Heat the Oil: Pour vegetable or canola oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil to 370°F (use a clip-on thermometer) and maintain a temperature between 350°F and 370°F throughout frying.
- Pipe and Fry Churros: Fit a pastry bag with a large open star tip (such as Wilton 1M) and fill it with the dough. Pipe the dough into 6-inch lengths directly into the hot oil, cutting the dough with scissors to release each churro. Fry 5-6 churros at a time for about 1 1/2 minutes per side until golden brown and crisp. Use tongs to flip them midway through cooking.
- Drain and Coat: Remove the fried churros from the oil and place them on a paper towel-lined plate to drain excess oil. While still warm, roll the churros in a mixture of 1/2 cup granulated sugar and 1 teaspoon cinnamon until fully coated.
Notes
- Ensure eggs are cold to help the dough achieve the right consistency when beaten in.
- Maintain oil temperature between 350-370°F to ensure churros cook evenly and do not absorb excess oil.
- Use a large star piping tip for the classic churro ridges and texture.
- Serve churros warm for the best taste and texture, optionally with chocolate sauce or dulce de leche for dipping.
- Store leftover churros in an airtight container and reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Keywords: churros, fried dough, cinnamon sugar, Spanish dessert, easy churros recipe
