This super easy churros recipe was actually created a few years ago for my Baking Box subscription. Once a month I would send out to my subscribers a box with an original dessert recipe and everything you need to make it – the pre-measured ingredients, a new baking tool and step by step instructions with photos to follow.
These Churros were one of the hottest boxes we sold and I’m so excited to be sharing it here with you now.
I love donuts, of all kinds, and churros are kind of like donuts 🙂 In general though, when it’s not Chanukah, I don’t love frying. It is a bit more of a mess than I like, and I find it a bit “Patchky” to use a candy thermometer and all of that. BUT- for these churros, it’s worth it! I promise. I wouldn’t send you astray, you know that 😉
I’ll also respect you if you want to only make these for Chanukah, that makes sense! File this one away for next year!
What ingredients do you need to make this churros recipe?
For this recipe you don’t need any special ingredients, you probably already have everything you need in your pantry right now!
- Water
- Butter
- Demerara sugar, you can use turbinado, light brown sugar or white.
- Vanilla sugar or vanilla extract
- Salt
- Flour
- Eggs
- Canola oil for frying
- Cinnamon & Sugar for the topping
How to make the best churros recipe?
It is so easy to make these churros you will want to make them every day!
- First you’re going to place water, butter, sugars and salt in a saucepan and cook on medium heat until sugar is dissolved and water is boiling.
- Then you’ll remove it from the heat and add flour to the pot and stir with a wooden spoon or spatula until dough forms.
- Lastly you’ll add in eggs, one at a time until completely incorporated.
- Next, fill piping bag fitted with a star tip with choux pastry dough and heat the oil.
- While the oil is heating up, prepare cinnamon sugar topping and set aside.
- Then fry churros for about 2 minutes on each side.
- Coat in cinnamon sugar and enjoy!
How long will churro dough keep?
One of the most common questions I get is “can I make this in advance?”. And I am thrilled to tell you that yes! This is really the best churros recipe because you can prep the churros dough in advance and store it in the fridge for a day before frying and serving.
Fit the piping bag with a large star tip and fill the bag with churros dough. Place the whole piping bag with the dough into a large ziplock bag or in an airtight container and refrigerate for up to 24 hours. Before frying bring dough back to room temperature by leaving it out on the counter for an hour.
How to serve churros?
Churros are best served fresh immediately after frying, but they stay good at room temperature in an airtight container for up to 2 days. I recommend warming the churros in the oven so that crisp up.
I love to eat these churros as they are, but you can also try dipping them in chocolate sauce or caramel sauce.
You might also like:
These Easy Baked Donuts with chocolate glaze from the blog.
Or these Cinnamon Sugar Donut Muffins.
And these Pumpkin Donuts from my friend Dee’s blog One Sarcastic Baker.
I love when you try my recipes! Please rate this recipe and let me know how you liked it in the comments below.
Happy Baking!
Best Churros Recipe
Equipment
- Candy thermometer (optional)
- Sauce pan
- Whisk
- Kitchen scissors
Ingredients
Choux Pastry:
- 1 cup water
- ½ cup butter
- 3 Tablespoons demerara sugar
- 1 tsp vanilla sugar
- ½ tsp salt
- 1 1/3 cup flour
- 3 eggs
- 2-3 cups canola oil for frying
Churro Topping:
- ½ cup sugar
- 1 tsp cinnamon
Instructions
- Place water, butter, sugars and salt in a saucepan and cook on medium heat until sugar is dissolved. Bring water to a boil and remove from heat.
- Add flour to the pot and stir with a wooden spoon or spatula until dough forms.
- Add in eggs, one at a time until completely incorporated.
- Fill piping bag fitted with a star tip with choux pastry dough.
- Heat oil in a large, deep pan until oil reaches 365°F (if not using a candy thermometer you can test the temperature by placing the handle of a wooden spoon into the hot oil, if bubbles start to form around it immediately the oil is hot enough).
- While the oil is heating up, prepare cinnamon sugar topping. Mix the sugar and cinnamon in a small bowl and set aside.
- Begin piping the churros batter into the hot oil. See instructions for different shapes below.
- For the spiral shape: Pipe a spiral of churros batter onto a small square of parchement paper and gently lower it into the hot oil, then remove the paper with tongs.
- For regular churros: Pipe directly into the oil and cut the dough using a kitchen scissor, at the desired length.
- Fry churros for about 2 minutes on each side. Remove from heat when they are golden brown all around and place directly into the prepared bowl of cinnamon sugar.
- Coat in cinnamon sugar and enjoy!
Leave a Reply