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Churros piled on a plate and served with chocolate sauce
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Perfect Homemade Churros

This Churros recipe has been tested FIVE times and we've tried to make it as perfect as possible. No soggy, eggy mess, just perfect churros every single time. Try this recipe, and follow the instructions closely to get best results.
Course Desserts
Cuisine Spanish
Diet Halal
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 7 people
Calories 295kcal
Author Richa

Ingredients

Churros

  • 1 Cup Water
  • 110 Grams Butter
  • 2 Tablespoons Granulated Sugar
  • ¼ Teaspoon Salt
  • 250 Grams Flour
  • 4 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1.5 Cups Oil for frying

Cinnamon Sugar

  • ½ Cup Caster Sugar
  • 2 Teaspoons Cinnamon powder

Chocolate Dipping Sauce

  • 1 Cup Milk
  • ½ Cup Fresh Cream
  • 150 Grams Dark Chocolate

Instructions

Cinnamon Sugar

  • Mix together caster sugar and cinnamon powder in a bowl. Set Aside

Churros

  • 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!

Video

Notes

  1. This is a very specific recipe, so stick to the measurements. Follow the instructions exactly. 
  2. 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.
  3. If the batter is too runny, whisk in a spoon of flour. If it’s too stiff, add a teaspoon of water and whisk.
  4. 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.
  5. 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.
  6. 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.
  7. The entire process is quick, so keep everything measured and ready before starting off
  8. 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.
  9. When frying, use tongs to turn the churros to ensure they cook evenly on all sides
  10. If the churros start curving/bending in the frying pan, you can use tongs to gently straighten them out.

Nutrition

Calories: 295kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 234mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg