Try this Homemade Churros recipe, or contribute your own.
- Carbohydrate 25.9084772375031 g
- Cholesterol 14.3736111283853 mg
- Fat 5.31219389540566 g
- Fiber 0.209199997795953 g
- Protein 0.80456888897587 g
- Saturated Fat 3.3563194485716 g
- Serving Size 1 1 churros depending on length (69g)
- Sodium 1612.26083784033 mg
- Sugar 25.6992772397071 g
- Trans Fat 0.368756167122864 g
- Calories 150 calories
Step-by-step
- In a shallow dish, mix together the cinnamon, salt and sugars. Set aside.
- In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms. Remove from heat. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes.
- Set a large, heavy-bottomed pot (I used my dutch oven), filled with 2 inches of oil over medium-high heat.
- Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip.
- When the oil is good and hot (350-375 degrees), pipe churros (I made mine about 6 inches long, but the length is your preference) into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size).
- Fry until golden brown and crisp on bottom (mine took 60-90 seconds each side), then flip. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used.
- *I kept my churros warm in a 200 oven in a single layer on a baking sheet in the oven while I fried the rest.
Operating without a deep-fryer requires strict attention to thermal recovery rates and oil volume, meaning two inches of neutral oil in a heavy-bottomed Dutch oven is the absolute minimum requirement to prevent the dough from touching the bottom and burning before the crust can set. When you dump raw starch and boiling liquids together over medium heat, gelatinizing the flour completely before the eggs go in ensures the piping bag holds its structural integrity under pressure. Most cooks fail here by rushing the cooling phase, forgetting that adding whole eggs to piping-hot batter will prematurely curdle the proteins and ruin the piping consistency.
Reading the Oil Without a Gauge
If your frying thermometer breaks or you simply refuse to use one, drop a small one-inch cube of white bread into the oil once the surface shimmers; if it turns golden brown in precisely sixty seconds, the temperature sits safely between 350 and 375 degrees Fahrenheit. Anything slower means your churros will absorb excessive fat and turn soggy, while bread that chars instantly indicates the fat is scorching hot and will burn the exterior before the raw interior cooks through. Monitor the bubbling intensity around the piped dough as it hits the pan, looking for steady, aggressive agitation rather than violent sputtering.
- Raw dough sinking directly to the bottom signals oil that is too cold; adjust the burner upward and wait two minutes before dropping another batch.
- Pale streaks on the fried exterior mean the piping bag trapped air pockets; squeeze the dough firmly before extruding to force out hidden voids.
- Sluggish browning on the second flip indicates the oil temperature has dropped too low; pause frying briefly to let the residual heat recover.
