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Indulging in the delightful treat of churros is a sensory experience like no other. The crispy outer shell, coated in a generous sprinkle of cinnamon and sugar, gives way to a soft, warm interior that melts in your mouth with each bite.
Hey there! If you’re looking for a super easy churros recipe, I’ve got you covered! This one’s a winner – the churros are crispy and golden on the outside, and soft and fluffy on the inside. Give it a try, and let me know how it turns out!
What is a Churro?
Churros, a delectable fried dough snack originating from Spain and popularized in Mexico, is made by piping choux pastry dough into hot oil. The dough is piped through a large closed star tip or a similar shape to create ridges that turn crispy, making the churro a perfect mix of crunch and chew. They are a great choice for a quick snack as they are more convenient to eat than donuts, making them a popular choice at fairs and amusement parks.
Ingredients in a Mexican Churros
- Butter: salted
- Salt
- Sugar
- Flour: all-purpose flour
- Eggs: room temperature.
- Cinnamon-Sugar: 1/2 cup granulated sugar + 1 tbsp ground cinnamon.
- Water
- Vegetable oil for frying
How to Make Churros
- In a medium saucepan, combine 1 cup of water, butter, salt, and sugar; bring to a boil over medium-high heat.
- Reduce heat to low. Start by stirring in the flour about a minute or until it becomes smooth and thickened. You’ll know it’s ready when it starts to pull away from the edges of the pan.. Allow to cool for 8-10 minutes.
- To prepare for deep frying, take a large pot and pour in enough oil to create a depth of approximately 2 inches. I recommend to start heating the oil after the batter has cooled down. Heat to 350° F, you can use a candy thermometer to regulate the temp.
- Add eggs to cool flour mixture, 1 at a time, beating until incorporated after each addition (you can use a hand mixer on low speed).
- Spoon the mixture into a pastry bag fitted with a large open star tip.
- A 1/4″ star will yield churros about 3/4″ in diameter.
- Use a wider star tip if you’re looking for a fatter churro.
- Holding the pastry bag (you will need a sturdy pastry bag, thinner disposable didn’t work for me) a few inches above the oil, carefully squeeze out the batter, snipping off 4-inch lengths with a knife or kitchen shears(I prefer shears).
- Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
Sprinkle cinnamon-sugar mixture over churros. Mix 1/2 cup granulated sugar + 2 tbsp ground cinnamon, mix thoroughly.
Chocolate sauce – 3 1/2 ounces dark chocolate, chopped + 1/2 cup heavy cream. Melt chocolate in a microwaveable bowl for 15 seconds at a time until melted, add heavy cream, and blend thoroughly.
More Churro Ideas!
Dipping churro into chocolate sauce and rolling into sprinkles, mini chocolate chips, or coconut are all delicious choices for churros.
Storing Churros
Room Temperature: Churros are good for up to 2 days in an airtight container
Freeze: Pre-freeze cooked, cooled churros on baking sheet for 1-2 hours, then place in an airtight container for up to one month.
Want More Mexican Dessert Recipes?
- Delicious Pumpkin Empanadas: A Perfect Sweet Treat Recipe
- Delicious Mantecadas: Step-by-Step Muffin Recipe
- Refreshing Mexican Fresas con Crema Dessert
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Churros Recipe
Ingredients
- 6 tbsp salted butter
- 1 cup water
- 1/4 tsp salt
- 1/4 cup sugar
- 1 cup all-purpose flour
- 2 large eggs unbeaten
- Vegetable oil for frying
- Cinnamon Sugar - 1/2 cup sugar + 1 tbsp ground cinnamon
Instructions
- In a medium saucepan, combine 1 cup of water, butter, salt, and sugar: bring to a boil over medium-high heat.
- Reduce heat to low. Start by stirring in the flour for about a minute or until it becomes smooth and thickened. You'll know it's ready when it starts to pull away from the edges of the pan. Allow to cool for 8-10 minutes.
- Add eggs, 1 at a time, beating until incorporated after each addition; spoon the mixture into a pastry bag fitted with a large open star tip.
- >Heat 2 inches deep of oil in a large Dutch oven until it registers 350° F on a deep-fry thermometer. Holding the pastry bag a few inches above the oil, squeeze out the batter, snipping off 4-inch lengths with a knife or kitchen shears.
- Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
- Sprinkle cinnamon-sugar mixture over churros.
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