This recipe is based on a classic choux pastry, which creates a light, fluffy interior and a crispy exterior.
Yields: Approx. 12-16 churros (depending on length)
Prep time: 15 minutes
Cook time: 15-20 minutes
Table of Contents hideIngredients
For the Churro Dough (Choux Pastry):
- 1 cup (240ml) Water
- 1/2 cup (113g or 1 stick) Unsalted Butter
- 1/2 teaspoon Salt
- 1 cup (120g) All-Purpose Flour
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional, but recommended)
For Frying:
- 4-6 cups Vegetable Oil or Canola Oil (enough for at least 1-inch depth)
For the Cinnamon Sugar Coating:
- 1/2 cup (100g) Granulated Sugar
- 1 teaspoon Ground Cinnamon
Instructions
1. Prepare the Cinnamon Sugar Coating
- In a shallow dish or plate, whisk together the 1/2 cup sugar and 1 teaspoon cinnamon. Set aside.
2. Make the Dough Base
- In a medium saucepan, combine the water, butter, and salt.
- Heat over medium-high heat, stirring occasionally, until the butter is completely melted and the mixture comes to a rolling boil.
- Remove the pan immediately from the heat.
3. Mix in the Flour
- Add all the flour to the boiling mixture at once.
- Stir vigorously and quickly with a wooden spoon or spatula until a stiff dough ball forms and pulls away from the sides of the pan. Continue stirring for about 30-60 seconds to “dry out” the dough.
4. Incorporate the Eggs
- Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for 5 minutes. (This prevents the eggs from scrambling).
- Add the vanilla extract (if using).
- Add the eggs, one at a time, mixing well after each addition. The dough will look lumpy or curdled at first, but keep mixing until it becomes smooth, thick, and glossy. It should be pipeable but still hold its shape.
5. Prepare for Frying
- Pour the oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it is at least 1-2 inches deep.
- Heat the oil over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature; maintaining the correct temperature is crucial for crispy, cooked-through churros.
- Fit a piping bag with a large open star tip (like a French star or a large closed star tip, 1/2 inch or wider). The star shape is what gives the churro its signature ridges.
- Scoop the dough into the piping bag.
6. Pipe and Fry the Churros
- Carefully pipe 4-6 inch strips of dough directly into the hot oil. Use clean kitchen scissors to snip the dough once the desired length is reached.
- Tip: Do not crowd the pot. Fry only 3-5 churros at a time to keep the oil temperature stable.
- Fry the churros for about 2-3 minutes per side, turning occasionally with tongs or a slotted spoon, until they are golden brown and crisp.
- Use a slotted spoon to transfer the cooked churros to a plate lined with paper towels to drain excess oil.
7. Coat and Serve
- Immediately after draining (while they are still very hot), roll the churros in the prepared cinnamon sugar mixture, coating them completely.
- Serve the churros hot with a side of warm chocolate dipping sauce, if desired.
