5.0 from 1 vote

Easy Churros Recipe

5.0 from 1 vote
Recipe by Villa Cocina Course: DessertCuisine: MexicanDifficulty: Easy, Medium
Servings

18

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Homemade churros are the perfect treat. They are crispy on the outside, soft on the inside and the cinnamon sugar creates a distinctive flavor. Accompany them with a sauce or hot beverage like hot chocolate to take your experience to the next level. It’s an easy recipe to make and a hard one to resist.

Ingredients

  • 1/2 cup milk, whole

  • 1/2 cup water

  • 1/2 cup butter, unsalted

  • 1 tsp sugar.

  • 1/2 tsp Salt

  • 1 cup all purpose flour

  • 4 eggs, large (cold)

  • Vegetable or canola oil to fry the churros

  • Cinnamon Sugar
  • 1/2 cup sugar

  • 1 TBSP cinnamon, ground

Directions

  • In a sauce pan combine the milk, water, butter, sugar and salt. Bring to a boil over medium heat and stir frequently.
  • Remove from the heat and immediately stir in the flour with a wooden spoon. Incorporate the flour completely.
  • Place back on the stove but this time on low heat and continue stirring for approximately 2 minutes to partially cook the flour and get rid of extra moisture.
  • You are looking for the dough to form a smooth ball and a thin film to form on the bottom of the pan.
  • Transfer to a large mixing bowl. With a paddle attachment mix on medium speed to cool the paste. When the side of the bowl feels warm to the touch, turn the speed to medium low and add 4 large eggs, one at a time. Scrape the bowl as need.
  • The dough is ready when the eggs are fully incorporated, the batter is smooth and forms a thick ribbon when lifted.
  • Heat 2’’deep of vegetable or canola oil to 350F-375F degrees, over medium heat. Keep the oil temperature between 350F-375F degrees while frying with the help of a deep fry thermometer.
  • Transfer the dough to a pastry bag fitted with a large open star tip (1M Wilton); fill the bag half way.
  • Pipe the dough a few inches above the oil and cut the ends off with kitchen scissors. Try not to overcrowd the pot.
  • Fry until golden brown and crispy on both sides. Transfer them to a plate lined with a paper towel and then roll/cover in cinnamon sugar.

Recipe Video

Notes

  • Allowing the paste to cook is very important because if we add the eggs while it is still hot, the mix will cook the eggs.
  • Add the eggs to the dough one at the time and stop as soon as you have the desired consistency.
  • You can make the churros any size you like, these are about 6’’ in length.
  • Pair these churros with Salted ganache
  • Amazon links:
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    OXO 6-inch fine mesh strainer: https://amzn.to/3h1pDNs

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