Homemade churros, coated in cinnamon sugar, are the ultimate indulgence. Their spongy centres, crisp edges and sweet coating are irresistible. And don’t forget the chocolate dipping sauce., you can whip up a whole batch in just 30 minutes.
Fried dough is a staple in many cuisines, but the Spanish churros is a standout. While many countries have adopted churros, in Spain, they’re often dipped in coffee for breakfast or enjoyed with chocolate sauce or dessert. This recipe combines the best of the Mexican version, typically rolled in cinnamon sugar and the Spanish version, traditionally served with chocolate sauce and no cinnamon. Why settle for one when you can have both?
This easy churro recipe is worth it. They take only a few minutes to cook and remain delicious even at room temperature, making them perfect for parties.
What are Churros?
Churros are a delightful treat originating from Spain and Portugal, not Mexico as commonly believed. These tasty pastries are crafted from choux pastry dough, similar to that used for eclairs and cream puffs. The dough is piped into the hot oil and then coated in cinnamon sugar. Traditionally enjoyed with chocolate sauce, churros are a favourite street food in Spain and have become popular in many Spanish-speaking countries, including Mexico. Often found at fairs and carnivals, they’re now a homemade favourite, especially since Costco discontinued their famous churros.
How to serve Churros?
Serve churros warm, coated in cinnamon-sugar. For dipping, try these homemade sauces like salted caramel, rich chocolate ganache with extra cream, or dulce de leche. These dips add an extra layer of indulgence to the already delicious churros.
How to reheat churros?
Reheating churros is simple and helps restore their crispiness. Freshly made churros are best within 20 minutes, but they can soften after 30 minutes. To reheat, pop them in the oven to regain their crunch. If you,re making churros in advance, store them without the sugar coating. When ready to serve, reheat them until crisp and then coat with cinnamon sugar. This method ensures they taste nearly as good as freshly cooked churros.
Ingredients
For Churros:
120 ml Milk
120 ml Water
1 tbsp Sugar
57 gm Butter
125 gm All-purpose flour
3 pcs. Egg
1 tsp Salt
1/2 tsp Vanilla Essence
Canola or Sunflower oil, for deep frying
For Cinnamon Sugar:
100 gm Caster Sugar / Superfine Sugar
1 tsp Cinnamon powder
For Chocolate sauce:
1/2 cup Dark Chocolate
1/2 cup Heavy Cream
Preparation
For Cinnamon Sugar:
- Step 1: Combine sugar and cinnamon powder in a plate. Keep aside.
For Chocolate Sauce:
- Step 2: In a heatproof bowl, add chocolate and cream and microwave in 30 seconds bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and slightly thickens.
For Churros:
- Step 3: In a saucepan, combine milk, water, butter, sugar and salt. Bring to a boil on medium heat. Stirring frequently.
- Step 4: Remove from heat and stir in vanilla and all-purpose flour with a spatula. Once incorporated, put back on the heat and stir constantly for few more minutes to release extra moisture and cook the dough. The dough should come together in a smooth ball. Turn off the heat and let cool for few minutes.
- Step 5: In a small bowl whisk the eggs. Transfer the cooked dough to a large mixing bowl and add the whisked egg little by by little and mix with a wooden spoon or spatula, until the dough is smooth and forms a thick ribbon when pulled up.
- Step 6: Transfer the dough to a pastry bag fitted with a star tip nozzle. Heat oil in a deep pot to 370ºF (190ºC).
- Step 7: Carefully pipe a few 5-inch to 6-inch strips of dough into the hot oil and cut with scissors. Work in batches so you don’t over crowd the pot. Fry on either side for 1 1/2 minutes to 2 minutes or until golden.
- Step 8: Remove with tongs and allow to drain on a paper towel for about 30 seconds, before placing in the cinnamon sugar. Roll the warm churros in cinnamon sugar.
- Step 9: Serve hot with Chocolate sauce. Enjoy!!
Pro tips:
Cook the dough until it’s smooth and a film forms on the pan’s bottom to remove excess moisture, making piping easier.
Maintain oil temperature between 350ºF and 370ºF using a clip-on thermometer.
Avoid overcrowding the pot while frying to keep the oil hot.
Roll churros in cinnamon sugar while warm for better adhesion.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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