Best Ever Churros

Best Ever Churros New Churros Homemade Recipe with Step by Step S Cooking

Best Ever Churros –

For me Churros are among the worlds best desserts – when made fresh from scratch of course. These are without doubt the best churros I’ve ever endured, even a lot better than those I obtained in the Mexican market. They’re crispy externally, soft and tender inside and they’ve a taste no one can resist!

The Perfect Churro Recipe

We’ve all had those churros, the type that come in a lengthy uniform straight form, which were previously fried, frozen then reheated and they’re sitting there all day alongside the hot pretzels. Every now and then you’ll come across one that’s okay, but a lot of the time no thanks.

That’s because I’ve had real churros and nothing compares. Fresh homemade churros are the best on the market!

I’ve decided these must be a brand new tradition for family parties. I made these earlier this week for the blog then a few days later made them again for a family party and you’d not believe how quickly they disappeared! Definitely faster then I possibly could fry them.

And everybody was begging for me personally to produce a second batch! That included my buddy who couldn’t care less about dessert and lots of picky eating kids. Everyone wanted more.

They can seem a little intimidating if you’ve never made them before but they really are a piece of cake to make. Simple ingredients, straight forward method and I’ve shared the steps and tips below so you may make a great batch too!

(Note that pictured in the photo above is almost two batches)

Best Churro Recipe 1 of 1 3

Churros Recipe IMAGE 124

How to Make Churros

  • For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
  • Heat about 1 1/2 inches vegetable oil in a big pot or deep saute pan over medium-high heat to 360 degrees. Prepare the dough while oil is heating.
  • Add water, butter, sugar and salt to a big saucepan, bring to a boil over medium-high heat.
  • Add flour, reduce heat to medium-low and cook and stir constantly with a plastic spatula until mixture comes together and is smooth (a few lumps inside it are fine).
  • Transfer mixture to a big mixing bowl, let cool 5 minutes.
  • Add vanilla and egg to flour mixture then blend immediately with an electric mixer
  • Blend until mixture comes together and is smooth (it will separate initially but keep mixing it will come together).
  • Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I would recommend using the Ateco 845 or Ateco 846 (in the kit).
  • Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
  • Let fry about 2 minutes per side until golden brown.
  • Transfer to paper towels to dry briefly, about 15 seconds (don’t wait a long time or they’ll be dry and the sugar won’t stick as well).
  • Then transfer to cinnamon sugar mixture and roll to coat.
  • Repeat process with remaining dough (frying no more than 5 at the same time, separate with metal tongs should they stick a little).
  • Let cool for some minutes then serve warm.
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Best Ever Churros

Best Ever Churros New Churros Homemade Recipe with Step by Step S Cooking

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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There’s nothing like a fresh homemade churro. Easily one of my favorite treats! They’re crispy on the outside, soft and tender on the inside and they have the most irresistable flavor. Plus they’re easier to make than you’d think. Always a crowd favorite! Plan on two per person or pipe out longer churros. #churros #dessert

  • Author: Dakota Cape
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 Minutes
  • Yield: 18 1x
  • Category: Dessert
  • Cuisine: American
Scale

Ingredients

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour (scoop and level to measure)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Vegetable oil, for frying
  • For coating
  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

  2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.

  3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

  4. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).

  5. Transfer mixture to a large mixing bowl, let cool 5 minutes.

  6. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

  7. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.

  8. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

  9. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

  10. Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.