Churros Recipe
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.92 out of 5 stars
(142)
Ingredients
8 servings
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, cold
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- vegetable oil or canola oil, to fry churros
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Preparation
Step 1
In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
Step 2
Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan.
Step 3
Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
Step 4
Heat 2” deep vegetable oil to 370˚F. Use a clip-on thermometer to monitor and keep the oil between 350-370˚F while frying.
Step 5
Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll warm churros in cinnamon sugar.
Step 6
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Chef's notes
If you don’t have the tip or piping bag, use a large Ziploc bag, cut off a 1/2″ diameter circle at the bottom, and pipe it into the oil. They won’t have the traditional churro star shape, but they will taste good!
The dough is done 'cooking' when it is smooth, and a thin film forms on the bottom of the saucepan. This process allows it to release extra moisture and it will be easier to pipe the dough.
Use large, cold eggs. The cold eggs help to cool down and slightly thicken the batter.
Beat the eggs in 1 at a time, allowing each to incorporate fully before adding the next.
Keep them short– Pipe the batter into hot oil in 6-inch lengths. Longer churros tend to curl more and are difficult to flip.
Maintain the oil temperature between 350˚F and 370˚F while frying. A clip-on thermometer will help you monitor the temperature.
Don’t overcrowd the pot – Adding too many churros to the pot can cool the oil too much.
Roll in cinnamon sugar immediately while they are still warm/hot and it will stick better.
