Churros

These Churros are crispy on the outside and soft and fluffy on the inside. They’re fried and then immediately rolled in cinnamon and sugar. Churros are made from a super easy choux pastry that when piped into hot oil, turns into something magical and delicious.

If you’ve lived a delicious life, then I’m sure you’ve been blessed to have eaten churros at Disneyland. If not, I feel badly for you. Truly. There’s nothing better than walking down Main St. with a churro in your hand trying to figure out the next ride to go on. What a delight!

The other place I’ve eaten a purely sublime churro is in Mexico City at El Moro. They are gigantic and delicious. And super crispy and fluffy at the same time. And of course, they serve them with melted chocolate. I could eat so many.

Churro-making is reserved for those special occasions because they require a bit of hot oil. And no, no one should be baking churros. NO ONE.

How to Make Churros:

1. Bring to a boil. Mix the butter, water, vanilla and salt in a saucepan and wait for the butter to melt. Once the butter has melted, bring the mixture to a boil.
2. Add the flour. All at once, just add the full amount. Stir until the dough forms into a ball then continue to cook for a minute or two, until there’s a thin film on the bottom of the saucepan.
3. Let it cool. Remove the pan from the heat and let the dough cool for about 5 minutes.
4. Add the eggs. One at a time. I use a stand mixer for this because it’s an extreme arm workout but you want to make sure each egg is full incorporated before you add the second one.
5. Heat up the oil. While the dough rests, heat the oil to 325ºF
6. Transfer the dough. While the oil heats up, transfer the dough to a piping bag fitted with a star tip. A Wilton 1M is perfect for this.
7. Pipe out the churros. Once the oil has reached the right temperature, pipe the churros into the hot oil, using a sharp knife or pair of scissors to snip the dough.
8. Fry them up! Once you’ve piped the churros into the oil, fry until golden brown then carefully flip and fry on the second side until it’s golden brown as well.
9. Transfer to a plate. Once the churros have fried, transfer them to a paper towel lined plate to soak up some of the leftover oil.
10. Roll them! Once you’ve got a plateful, sprinkle them and roll them in the sugar and cinnamon. SO GOOD. DIVINE.

Tips and Tricks:

• The chocolate ganache is very important, make sure you serve it with the churros. The combo of a crispy churro and chocolate is A+.
• If it solidifies or hardens slightly, you can nuke it for 10 seconds in the microwave OR you can set it over a pan of simmering water.
• This recipe is great halved. In case you’re looking for less churros.

Did you make these Churros? Let me know on Instagram!

Looking for more matcha recipes? Here are some of my favorites:

• Matcha Tiramisu
• Horchata Coffee
• Iced Matcha Latte
• Conchas (Mexican Pan Dulce)
• Overnight Cinnamon Rolls
• Homemade Apple Pie
• Birria Tacos