Simple ingredients. Straightforward method. AMAZING results! These homemade churros are light and airy, crispy and chewy, and will become the new favourite addition to your party menu! Here’s the lowdown on how to make choux pastry, how to fry the churros perfectly, and a recipe for the chocolate dipping sauce!
I had tasted churros at a Sunday food festival with my girls. It was love at first bite. The guys at the churro stall kept frying fresh churros and we definitely made a dent 😂😂
I knew I had to try and recreate them at home. We did FIVE TRIALS for this recipe because nailing that perfect churro texture is so important. Finally, these homemade churros are nothing short of mind-blowing!
So, resist the urge to type “churros near me” on google and make these at home. This is a very specific recipe, so stick to the measurements. Follow the instructions EXACTLY as given and I promise you’ll be making a second batch on demand 🙂
What Are Churros?
Churros are a sweet snack made with fried choux pastry dough. They are super popular world over, but basically come from Spain and Portugal. Yes, guys they are not from Mexico like everyone believes 😂 They are sweet but not mind-numbingly so. The outer shell of a churro is crisp, while the inside is tender and chewy. They are coated with cinnamon sugar dust and served with chocolate sauce.
Don’t get intimidated by the process, it’s fairly simple. I’ve included tips and tricks at every stage so you know the pressure points beforehand.
- Make The Churro Batter Right
- Can Choux Pastry be Made Ahead?
- How to Pipe Churros
- Oil Temperature for Churros
- Top Tips for Frying Churros Perfectly
- Making Cinnamon Sugar Dust
- Drool-worthy Chocolate Dipping Sauce
Make The Churro Batter Right
If you get the batter right, that’s half the job done. Churro batter is made with water, butter, sugar, salt, and eggs.The flour is added in batches and whisked to avoid any lumps, and to make sure the liquid and flour combines well. The batter needs to cook on a really low flame for 8-9 minutes to cook off some of the excess water - this will ensure your batter is just the right consistency. Work the choux pastry dough with the bottom of the spatula. It should be soft and pillowy. It’s important to add the eggs one at a time so that they get incorporated perfectly. The churro batter should be a bright sunshine yellow in colour. We added some vanilla for sweetness and flavour.
Note: It's important to weigh your ingredients while making Churros, but if things go slightly awry, here’s how to fix them. If the batter is too runny, whisk in a spoon of flour. If it’s too stiff, add a teaspoon of water and whisk.
Can Choux Pastry be made ahead?
Great news! You can make this churro batter ahead and store it in the refrigerator for a later day. Put it in an airtight container and it’ll last for up to five days. Before using it, make sure you bring it to room temp and whisk lightly, then follow instructions for frying as given.
How To Pipe Churros
The choux pastry has to be bagged and piped. We’ve tried this recipe with both the Wilton 1M nozzle and Ateco 132 nozzle in this homemade churros recipe. It’s best to pipe the churros directly into the frying pan, and for best results, double bag the piping bag - this simply means that you use two piping bags instead of one. As you pipe the batter into hot oil, snip off the batter with a pair of scissors once you’ve piped the desired length of the churros.
Oil Temperature For Churros
The oil temperature is absolutely critical to get the perfect churro. It should be around 125C/ 257F. A good churro should be light and pillowy inside and crunchy on the outside.
If the oil is too hot, the churros will immediately puff up too much, cook only on the outside, leaving the insides raw and doughy. If it’s not hot enough, they’ll take forever to cook and harden as they cool. So get the temperature right!
Top Tips To Fry Churros Perfectly
- The entire process is quick, so keep everything measured and ready before starting off
- Don’t fry more than 5-6 in a batch. The churros won’t have space to puff up properly and they’ll split, the oil will foam up and spill out. So cook in small batches.
- When frying, use tongs to turn the churros to ensure they cook evenly on all sides
- If the churros start curving/bending in the frying pan, you can use tongs to gently straighten them out.
Making Cinnamon Sugar Dust
This is a simple mixture of castor sugar and cinnamon powder. It’s important to roll the churros in this sugar dust while they are still hot. Or else the sugar won’t stick to them. But first, remember to remove any excess oil from the churros, or you will end up with drops of greasy oil in the sugar dust. Gently dust off the excess sugar before serving them up. The sugary dust melts in your mouth and the cinnamon adds another dimension of flavour.
Drool-Worthy Chocolate Dipping Sauce
I know eating plain churros is a thing, but I love dunking them into some gorgeous dark chocolate dipping sauce. You can easily use store bought chocolate sauce in a pinch, but homemade is best and it takes only minutes to make!
You can serve churros with chocolate sauce, caramel sauce, whipped cream, or just eat them plain! Try these homemade churros and tell me how they turned out!
More Delicious Dessert Recipes:
- Apple Pie Chips
- Eggnog Tres Leches
- Chocolate Pudding Cake
- Danish Brown Butter Cookies
- Chilli Chocolate covered Potato Chips
Watch how to make Churros Recipe Video
Perfect Homemade Churros
- 1 Cup (250 ml) Water
- 110 Grams (0.5 cups) Butter
- 2 Tablespoons Granulated Sugar
- ¼ Teaspoon Salt
- 250 Grams (2 cups) Flour
- 4 Eggs
- 1 Teaspoon Vanilla Extract
- 1.5 Cups Oil for frying
- ½ Cup (100 g) Caster Sugar
- 2 Teaspoons Cinnamon powder
Chocolate Dipping Sauce
- 1 Cup (240 ml) Milk
- ½ Cup (120 ml) Fresh Cream
- 150 Grams Dark Chocolate
- Mix together caster sugar and cinnamon powder in a bowl. Set Aside
- In a heavy bottomed vessel bring water, butter, sugar and salt to a simmer on medium heat. Reduce heat to low and add the flour. Whisk continuously, do not allow the flour to burn from the bottom. Cook and stir as the mix begins to form a ball. Cook on low, whisking continuously for about 8 - 9 minutes.
- Turn off the heat and allow the mix to cool for 3-5 minutes.
- Add egg one by one and whisk until combined. Ensure to add the eggs while the dough is still slightly warm. Add vanilla extract and mix. The consistency should be thick but dropping. If it's dry and thick, add a teaspoon of water to adjust.
- Transfer to a double piping bag with a star nozzle (1M nozzle).
- In a heavy pot, heat about 2 - 2 ½ inches of oil to 125C/257F. Once hot, carefully pipe the churros into the pot, cutting the end off with a scissor (about 4 inches in length). Fry on medium heat till the exterior is golden brown, about 4-6 minutes on each side. Ensure the inside also get cooked while the outside gets a golden brown colour.
- Transfer to a paper towel to dry and immediately coat or toss with cinnamon sugar mix. Transfer it while they are still hot so the sugar coating sticks to the churros.
Chocolate Dipping Sauce
- Combine milk and cream in a saucepan over low heat. Heat the mix to a single boil, about 3-4 minutes. Turn off the flame as soon as it begins to boil.
- Pour the hot mix over the chocolate and allow it to sit for 30 seconds. Use a whisk or a spatula and mix to combine. Ensure all the chocolate has melted and there are no lumps. If there are still a few lumps of chocolate, transfer back to the saucepan and heat over low flame for 10-15 seconds. Remember to stir continuously to ensure the chocolate does not stick to the bottom of the pan and burn. Continue this until all the chocolate melts.
- Allow to cool and use as a dipping sauce for the churros!