Top Rated Churro Recipes
When life gives you lemons, make churro lemon cream sandwiches. These sweet treats are made of bright lemon whipped cream sandwiched between two crispy churro disks coated in cinnamon sugar.Recipe courtesy of Muy Bueno
Is it dessert? Is it breakfast? Either way, this sweet take on French toast will certainly add some pizazz to your morning.This recipe is courtesy of Pete and Gerry’s
Making Homemade Baked Churros is so much easier than you might think. No need to heat up a big pan of messy vegetable oil and bring it to a boil, because this churro dough comes together super easily in a small saucepot on the stove and is then baked off like a sheet of cookies. There’s no need to fry until golden since you’ll be baking the churros until they’re golden.
Similar to making my Choux Pastry, this dough starts by combining water, sugar, and butter in a pot. Once that has melted together you add in flour, which will form the mixture into a doughy paste. At this point, you add in your eggs, and the trick here is to mix in the eggs over low heat with a wooden spoon.
Best Churros Recipe
Have you ever had churros at a fair and wondered how to make them at home year round? Well this is the best churros recipe around because it&rsquos so easy to do right in your own kitchen. Sprinkled with cinnamon and sugar it is one of our favorite long donuts to enjoy for breakfast or dessert.
What is a churro made of?
- Traditionally made in Portugal, they were commonly eaten at carnivals, fairs and other celebrations. They originally were made at street stands with a dough that was a mixture of flour, water and salt. Some other variations are made of potato dough.
Ours uses flour and a few other ingredients with an added sweetness you will surely love.
This is what you will need to make the best churros recipe
- Flour &ndash this is how to measure flour properly
- Sugar and cinnamon
- Vegetable oil and a large pot for frying
- Paper towels to absorb some excess oil when they&rsquore done fitted with a star tip on it, or gallon freezer bag with corner cut off to pipe dough out in long pieces like you see here
- Thermometer if you want to check temperature of the oil
If I don&rsquot have a thermometer I just put a drop into the oil when I think it is ready. If it starts to fry right away, it&rsquos ready. If it fries and turns brown immediately it is too hot.
What do churros taste like?
Mexican churros taste like fried dough or a donut basically. There are different types of churros but the most common are closer to fried pastry and a bit salty.
Are churros and donuts the same?
Churros are special South and Central American doughnut sticks essentially. They&rsquore often called a &ldquoMexican doughnut.&rdquo They are tube-shaped, without yeast, sticks of dough piped from a star-tipped pastry bag, fried in oil, and rolled in cinnamon sugar.
Why is it called a churro?
History is divided on how these came to exist. Some say they were the invention of Spanish shepherds. The Spanish learned of the new treat from their neighbors and put their own spin on it by passing the dough through a star-shaped tip. This is what gives it its signature ridged shape.
Here&rsquos how to make homemade churros at home!
First you&rsquoll want to get out a stand mixer, have your cinnamon sugar mixture ready in a bowl or plate, and get your piping bag ready.
- Now over medium high heat add your milk, water, butter, sugar and salt and bring to a boil.
- Then remove from heat and add flour slowly using a wooden spoon to create the fist step of this churro dough.
- Add this into your stand mixer, allow to cool and using a paddle attachment adding your eggs one at a time.
- At this time, once the egg is incorporated well, it should be easy to pipe into your pastry bag.
- Wait until your oil is nice at hot, 350 degrees is great in order to get them golden brown.
- Squeeze dough directly into the hot oil flipping once. Fry until golden brown.
- Sit on folded paper towels to absorb excess oil
- Roll in cinnamon sugar mixture while still hot so it sticks nicely.
Looking for more donut recipes?
Let&rsquos start with these easy air fryer donuts!
- We have made semi homemade peanut butter and jelly donuts too.
- There&rsquos this gluten free baked donut recipe you can try if you need that.
- If you have an Instant Pot you can make pressure cooker donuts which are fun to do.
- Then make our lion claws as a treat.
Are churros good the next day?
Piped raw churros should be good in the fridge for a few hours but I haven&rsquot tested it for a full day. It stands to reason they&rsquod keep that long too. Churros can be kept warm in an oven before coating with cinnamon sugar for probably up to an hour before they might get dry. They&rsquore best FRESH on the first day though for sure.
EASY CHURROS RECIPE INGREDIENTS
What are churros made of? Just basic ingredients like water, flour, sugar, salt, and oil. You’ll need:
- all-purpose flour
- white sugar
- vegetable oil
- 2 quarts oil for frying
- white sugar (for topping)
- cinnamon (for topping)
- chocolate chips (for topping)
- heavy cream (for topping)
Cinnamon churros are the most popular, but you can omit the cinnamon and just make churros con chocolate if you prefer.
Homemade Churros With 3 Dipping Sauces
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Sunday is Cinco de mayo, party people!
Are you going to be celebrating? Living it up? Partying hard? Eating unhealthy amounts of guacamole? Want to hear my wild and crazy plans?
On Cinco de Mayo, if all goes well, I’ll be sleeping. Fingers crossed.
This past week has been really packed and tiring. Then this weekend is my 10 year college reunion, which actually seems impossible since I’m pretty sure I’m still not a day over 26, and we all know I’m no Doogie Howser early-graduating wunderkind.
So come Sunday, the cinco of this here Mayo, after I’ve bid farewell to my long-lost college chums and my fleeting youth, I hope to be collapsed on our couch, bed, floor, or any other semi-soft surface, snoring ever so softly, and dreaming about these churros.
See, I’ve already celebrated Cinco de Mayo earlier this week, sort of, when I made these Mexican-inspired treats. The churros are just like I remember them from the churro carts of my childhood, extra-crispy and coated with cinnamon-sugar on the outside, and soft and pillowy on the inside.
Since the churros are so standard, I wanted to make some fun sauces to liven them up. I couldn’t decide quite what to make, so I ended up with three: spicy chocolate sauce, dulce de leche sauce, and mango sauce with a hint of lime.
Making the churros themselves was actually harder than I thought it would be. Not to be a conceited jerk, but I wasn’t expecting any problems. I’ve made choux dough a million times. And heaven knows I’ve fried things before. So how hard could it be to make a decent churro?
Surprisingly difficult, it turns out! My first batch was completely raw in the middle. I tried cooking them for longer and longer periods, but that only yielded super-crunchy churros, slightly burned on the outside, that were still gooey and underdone inside. Not tasty. It’s a sign of how bad they were that I ended up throwing them out. Me! Miss Endless Sweet Tooth, tossing sugar-coated fried dough! It was a dark day indeed.
For my second batch, I decided to try a different recipe. I’d been using pate a choux, which is what eclairs and cream puffs are made of. It’s a simple dough made from water, flour, oil, eggs, and a bit of sugar. From reading online, though, I learned that “traditional” churro batter doesn’t contain eggs.
“Aha!” I thought. “Take out the eggs, and all of my problems will be solved!” Sadly, no. This batch was denser than the first, but still raw inside and unpleasantly hard on the outside. Strike two.
Finally, I decided to try switching pastry tips. Most of the recipes I consulted were frustratingly vague on how to pipe the churros out, and just mentioned a “large star-shaped piping tip,” which could really be one of a hundred different things. I mean, would it kill folks to provide a few more details? Or maybe a diagram, hand-lettered and to scale? Too much?
In the interest of not being a hypocrite, then, here’s a handy little guide to finding the perfect churro star tip, based on my hard-earned experience:
For my first two batches I was using the tip on the very far left (Ateco 847). In real life it looks like the perfect size, and it does in fact produce churros that are about the width that I remember from childhood. However, in my experience it was just too big, and the churros it produced were too fat to cook all the way through before the outside was a burned mess.
Now let’s talk about the sauces for just a moment. They each added something different and fun to the churros. The spicy chocolate sauce was my favorite—thick and rich, with just a hint of heat to make things interesting, and to leave me craving another bite.
The dulce de leche was Jason’s favorite—no surprise, since he’s a caramel fanatic. It’s actually a “cheater’s” version of dulce de leche, meaning it’s not made from caramelizing condensed milk. It may lack authenticity, but it comes together in about 10 minutes, which is much more than I can say for traditional dulce de leche! And it still has the same milky, caramelized taste.
Finally, the mango sauce was a great change of pace. It felt light and fresh, with just a bit of lime, and made me feel like I was eating something the tiniest bit healthy. Anything that helps me to justify eating more churros is fine by me!
Happy Cinco de Mayo, friends! Hope your day is as fun/relaxing/churro-filled as you want it to be!
Since this is Cinco de Mayo, I wanted to share another of my favorite Mexican dessert recipes with you. Churros. Like a doughnut, but in the shape of a strip which is deep fried and then rolled in sugar and cinnamon. Mmmm! They are really good! I don’t have pictures for you this time as I made these a while ago and didn’t think to take pics. But the recipe is pretty straightforward.
Like a doughnut, only long strips of dough are deep fried and then rolled in cinnamon and sugar. I love these simple but uniquely Mexican snacks.
- In small saucepan over medium heat, combine water, vanilla, 2 Tbsp sugar, 1/2 tsp salt, and 1/4 cup butter or margarine. Bring to a boil, then remove from heat. Stir in flour all at once, until mixture forms a ball. Let cool for a few minutes, then beat in the eggs, one at a time, until mixture is uniform.
- Heat oil for frying in deep frying pan or deep fryer to 375 degrees F (190 degrees C).
- Spoon dough into pastry bag with large star tip. Pipe strips of dough into hot oil, cutting each to about 6 inches long. Fry until golden and drain on paper towels.
- Combine 1/2 cup white sugar and 1 tsp cinnamon. Roll drained churros in cinnamon and sugar mixture while they are still hot.
When we were in Mexico, we always looked for the churro truck, who usually rolled into the town square around supper time. People formed long lines to get these simple but delicious snacks. In Mexico, they often fill the churros with your choice of chocolate, vanilla or butterscotch filling. I haven't figured out how to do that, but if you want you can serve them alongside a bowl of chocolate sauce to use for dipping.
Creating the fluted shape
There are two things you need to make churros look like they were store-bought or at least expertly made a piping bag fitted with a large star tip. I use the Ateco 824 size. The fluted edges have a larger surface area, creating more crispy facets. The pleats also allow for the fried dough to expand more. You can use smaller tips, but it will cook faster and is better for mini-churro bites.
I tested a round tip and although edible they aren’t as pretty and they cause issues. Churros have more chances of exploding when round in shape because the outside cooks quicker and hardens, while the inside is still expanding and might crack, especially if the oil is too hot.
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Easy Churros Recipe Ingredients
This recipe makes 8 churros. Double it if you need more.
- 1/2 cup room temperature water
- 1/4 cup melted butter
- 1 egg, beaten
- 1/2 cup self-rising flour
- 1/8 tsp. salt
To coat finished churros:
Dipping Sauce (optional):
Additionally, you need nonstick cooking spray, a large freezer bag, and an electric churro maker. The one I purchased for this recipe is made by Ambiano and can be found at Aldi for $14.99.
First, plug in churro maker and let heat to proper temperature. Mine offers a green light when ready.
Melt butter and let cool so you don’t scramble the egg. Add water, butter, and beaten egg together. Next, add flour and salt into the mixture and blend well until you see no lumps. The batter is thicker than pancake batter, for reference.
Add batter to a gallon size storage bag and seal. In a large bowl, mix cinnamon and sugar together to coat the hot churros.
When the churro maker is properly heated, snip off a corner and get ready to pour.
Fresh or frozen churros
Cinnamon Frosting ingredients
Unsalted sweet cream butter
Heavy whipping cream
Salted caramel sauce
Piping bag fitted with star tip
Preheat oven to 350 degrees and line cupcake pan with liners
In a standing mixer beat sugar and butter until creamed
Add egg and mix until fully incorporated
Beat in vanilla extract, salt, baking soda, baking powder, and cinnamon.
Combine the heavy cream into the wet mixture.
Add in flour, a little at a time.
Spoon batter about 3/4 full.
Bake in the oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick.
Combine all ingredients into a standing mixer and mix on low speed
until combined and stiff peaks form
Scoop the frosting into the piping bag
Melt 1 C of butter into a microwave safe bowl
Mix in 2 C of sugar and the 2 tbsp ground cinnamon into another bowl
Dip the top of the cupcakes into the melted butter and then dip it
into the cinnamon sugar mix
Frost the cupcakes with the cinnamon frosting