The BEST Churros Recipe

Are you craving the best churros you’ve ever had? If the answer is yes, then THIS Churros recipe is just what you’ve been waiting for!

The BEST fresh, homemade Churros made entirely from scratch right in the comfort of your very own kitchen. We turned your favorite Churro Ice Cream Bowls into the best churros of your life!

The BEST Churros Recipe

The BEST Churros Recipe

The BEST Churros recipe

The BEST Churros recipe

THE BEST CHURROS RECIPE

Churros are relatively simple to make and worth all the effort. It may feel somewhat daunting or incredibly intimidating to make these buttery strips of heaven, but with our helpful tricks and tips, you’ll be an expert in no time.

What makes our recipe different is the flavor and texture of our dough. Most recipes call for 3 or 4 eggs, which we find puffs them up too much and creates softer churros with an ‘eggy’ taste.  We prefer ours to be precisely like — if not better — than those you find at street carts or cafés.

The BEST Churros recipe

HOW TO MAKE CHURROS FROM SCRATCH

Get everything ready before you start!

  • Combine sugar and cinnamon in a shallow bowl for your coating. You can also use pre-made cinnamon sugar.
  • Line a plate with a double layer of paper towel for your cooked churros.
  • Fill a large pot with 1 1/2 – 2 cups of oil.

CHURRO DOUGH

Add in water, sugar, vanilla, cinnamon, and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in flour, stirring with a large wooden spoon until well blended and forms a ball.

Take off heat and allow to cool for 10 minutes, or until just warm to the touch.

The BEST Churros recipe

Once dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it’s not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms. It should be quite stiff, but soft enough to scoop. If it’s too thick, simply mix in a couple extra tablespoons water. (You don’t want it too runny, or it won’t pipe into the oil properly, AND they won’t hold their shape.)

Scoop dough into a stable double-lined pastry bag with a large open star tip nozzle. (I suggest using Wilton 1M or Ateco 845 or 846.) To make it easy, put the bag into a tall cup and fold edges around the top of the glass. Scoop dough into the container until half full for easier piping.

The BEST Churros recipe

COOK CHURROS

The best way to get a perfectly straight cut/edges is to lightly oil the blade end of your scissors. You can do this by either dipping the blade ends into the hot oil CAREFULLY, or grease with an oil-soaked paper towel. We find trying to cut the dough with dry blades results in the mixture sticking to the blades after the second or third one, stretching the dough, causing deformed churros.

Carefully pipe 5-6-inch long strips of dough into the hot oil, cutting the ends with oiled scissors. Only fry 4-5 churros at a time to avoid over-crowding your pot.

Fry until golden browned, about 2 minutes each side, then transfer to a paper towel-lined plate for a few seconds before rolling in the cinnamon sugar. You don’t want to soak them on the paper towel for much longer, or the cinnamon sugar won’t stick.

If you’ve accidentally dried them out too long, just spray them with cooking oil spray a roll immediately in the sugar!

SERVE

Warm with melted chocolate or caramel sauce, fruit, or ice cream.

A close up dipping churros into a bowl of melted chocolate | cafedelites.com

MORE CHURRO INSPIRED RECIPES

I don’t know about you, but I’d pretty much do anything for a Churro possibly even sell my soul:

Churro French Toasts
Red Velvet
Nutella Churro Donut Holes
Churro Lava Cakes
Churro Nutella Christmas Tree

The best churros recipe from scratch | cafedelites.com

COATING

  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

CHURROS

  • 4 oz. butter, (125g or 1/2 cup)
  • 1 cup + 2 tablespoons water (280ml)
  • Two tablespoons white granulated sugar
  • One teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose or plain flour, (6.3oz | 180g)
  • Two large eggs, at room temperature

PREPARE YOUR WORK STATION

  • Combine 1/2 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl for your cinnamon-sugar coating.
  • Line a large plate with a double layer of paper towel ready for your cooked churros.
  • Fill a large pot or deep skillet with 1 1/2 – 2 cups of oil.

MAKE THE BEST CHURRO DOUGH

  • Heat the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon, and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
  • Take off heat and allow to cool for 10 minutes, or until just warm to the touch.
  • While the dough is cooling, heat oil over medium-high heat to 360°F (180°C).
  • Once dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it’s not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
  • Scoop dough into a stable double-lined pastry bag with a large open star tip nozzle. (I suggest using Wilton 1M or Ateco 845/846.)

COOK CHURROS

  • Lightly oil the blade end of your scissors and set aside. Carefully pipe 5-6-inch long strips of dough into hot oil, cutting the ends with oiled scissors—Fry 4-5 churros at a time to avoid over-crowding your pot.
  • Fry until golden browned, about 2 minutes each side. Transfer to a paper towel-lined plate for a few seconds, then roll in the cinnamon sugar.
  • Repeat with remaining dough.
  • Serve warm with melted chocolate or caramel sauce, fruit, or ice cream.

Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 67mg | Potassium: 15mg | Fiber: 1g | Sugar: 11g | Vitamin A: 169IU | Calcium: 7mg | Iron: 1mg

Source

Posted  by cafedelites

All text and images © cafedelites

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