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:
- 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.
- 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.
- Let it cool. Remove the pan from the heat and let the dough cool for about 5 minutes.
- 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.
- Heat up the oil. While the dough rests, heat the oil to 325ºF
- 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.
- 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.
- 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.
- 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.
- 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
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 ounces semi-sweet or bittersweet chocolate chips
- 2 tablespoons heavy cream
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 1 quart vegetable oil (or other frying oil of choice)
- To Make Cinnamon Sugar:
- In a baking dish, mix together the sugar and cinnamon and set it aside.
- To Make the Ganache:
- Combine the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds to a minute and stir until melted. If you don’t own a microwave (I just got one), you can heat the two together in a double-boiler (or a bowl nestled in a saucepan filled with a few inches of water) and stir until melted. Set aside.
- To Make the Churros:
- In a medium saucepan, bring the water, butter, vanilla and salt to a gentle simmer. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball and begins to pull away from the pan, about 1 minute. Remove the pan from the heat.
- Let the batter sit for 5 minutes to cool.
- When it’s warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachment–it’ll go faster.
- In a cast iron skillet, add 4 inches of oil and place over medium-high heat. When the oil reaches 335 degrees F, it’s ready. You may need to bring the heat down to medium-low to keep it around 325 degrees F to 335 degree range.
- Spoon the churro dough into a piping bag fitted with a large star-tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough that’s about 4 inches long or you can do like I did which was more of a horse shoe shape (see tip below on keeping its shape) and then snip it with the scissors and let it drop into the oil. (This works great with two people.)
- Repeat with the second churro. I fit around 2 to 3 churros in the pan. Fry on each side for about 1 minute and then flip and fry on the opposite side for an additional minute. Drain on paper towels and repeat until you’ve worked your way through the dough. Transfer the churros to the cinnamon and sugar mixture. Serve with warm ganache.