Churros

Desserts

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.

Churros on a plate

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.

ingredients

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.

ingredient shot

churros frying

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.

churros being rolled in cinnamon sugar

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.

churros overhead on plate

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

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

Churros on a plate

Churros

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5 from 3 votes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serving Size: 24 churros
Calories: 380kcal
Churros are delicious and fluffy with the perfect crispy exterior. These are delicious when dipped in melted ganache.

Ingredients

Cinnamon Sugar:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Chocolate Ganache:

  • 4 ounces semi-sweet or bittersweet chocolate chips
  • 2 tablespoons heavy cream

Churros:

  • 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

For Frying:

  • 1 quart vegetable oil, (or other frying oil of choice)

Directions

  • 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.

Notes

Tips and Tricks:
To make the horseshoe shaped churros, squeeze the churro dough into the hot oil, twisting it around to make a horseshoe type shape. Snip the dough with the scissors. You’ll notice that the dough will want to stray away from the other, using your tongs hold the dough in place for about 30 seconds and then release—it’ll hold its shape!
Equipment:
Large Dutch Oven | Piping Bags | Piping Tips
CourseDessert
CuisineMexican
KeywordChurros, how to make churros
Calories: 380kcal | Carbohydrates: 8g | Protein: 1g | Fat: 40g | Saturated Fat: 32g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 8mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Calcium: 1mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

 

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36 Comments

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Recipe Rating




  • Reply Country Kitchen October 1, 2020 at 9:27 am

    Thank you for sharing your recipe! It was a hit at our party. This churros with chocolate ganache is wonderful tasting. It has a great favour, I’ll be adding this healthy recipe to my successful list!  

  • Reply Lisa July 5, 2020 at 9:17 pm

    5 stars
    YUM! This was possibly the 7th churro recipe that I have attempted. These turned out perfect!! Instructions make sense, it was easy and the final product was perfection. I love that you have the videos on IG so I could see the churro color I was going for when frying. I was literally going to give up on churros if this recipe didn’t work because frying can be so hard, but, as always your recipe did not disappoint. Thank you so much.

  • Reply Ellen June 23, 2020 at 10:48 am

    Hi! I want to make these for a friend’s bday BBQ. Can I make the dough beforehand then cook them up there? Should I refrigerate the dough or leave it at room temp.? Thanks!

  • Reply Luna @ Healthy Kitchen 101 June 22, 2020 at 8:36 am

    Looks so delicious!! I was reading this “These Churros are crispy on the outside and soft and fluffy on the inside. ” and then my mouth did water a lot xD

  • Reply Jojo August 25, 2016 at 10:09 am

    OMG these look heavenly!! Just curious to know what size your star tip is?

  • Reply lynn @ the actor's diet March 4, 2016 at 11:54 am

    All about this green – and that adorable spoon!!!

  • Reply Alana March 4, 2016 at 11:03 am

    Hooorayyy, I’ve been waiting for these!! And I’ve never made my own churros and had no idea you could use a choux type of dough! Now I’m way too excited about making some, oil and all. And face-sized churros? Dreams. Already looking forward to that snap. 😀 😀

  • Reply Nathalie March 3, 2016 at 6:52 pm

    Yum, I have recently seen quite many recipe for churros and I have never atempted them my self what is quite un logical since I absolutely love them. Nom nom sugar, deep fried and chocolate = absolute perfection
    Thank you for your recipe and also original inspiration with the matcha 🙂

    http://potsofsmiles.blogspot.co.uk/
    xxxx

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