Churros
A warm churro dipped in melted chocolate… it truly does not get better than this. Crispy on the outside and soft on the inside, these easy homemade churros are fried until golden and coated in cinnamon sugar.
The Breakdown
01. Dough
If you’ve never made churros before, it’s easier than you might think. All you need is water, butter, flour, sugar, vanilla, and eggs. The dough is similar to choux pastry (see full post here), but this version uses fewer eggs for a firmer texture that holds its shape when fried.
02. Cinnamon Sugar
Once they’re fried, churros are rolled in a generous coat of cinnamon and sugar.
03. Melted Chocolate
These churros are served with melted dark or semisweet chocolate that cuts through the sweetness.
Watch how we made them:
Making Heart-Shaped Churros
Cut squares of parchment paper and pipe the dough into heart shapes on each square. Carefully place the parchment with the dough into the hot oil, then use tongs to slide the parchment out once the churro starts holding its shape. Fry until golden and crispy, just like regular churros!
Watch how we made heart shapes:
Equipment You’ll Need:
Churros
Ingredients
Dough
- 1 cup water
- 1/2 cup unsalted butter
- 2 tsp vanilla extract
- 2 tbsp granulated sugar
- 1 cup all purpose flour
- 2 eggs
- vegetable oil for frying
- melted dark or semisweet chocolate for dipping
Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a saucepan over medium heat, add the water, butter, sugar, and vanilla extract. Stir to combine. Bring the mixture to a boil.
- Reduce the heat to low and add the flour. Using a wooden spoon, stir vigorously until the mixture forms a ball and begins to pull away from the sides of the saucepan. Keep stirring for 2-3 minutes then remove from the heat.
- Transfer the dough to a bowl and cool for 5 minutes. Stir in the eggs one at a time, mixing well after each addition. The mixture will seem separated at first but keep mixing until it comes together.
- Heat oil to 350℉ (175℃) in a large pan. Transfer the dough to a piping bag fitted with a large star tip (Wilton #1M or Ateco 846) carefully pipe the dough into the hot oil in 4 to 6-inch strips. Use scissors to cut the dough between each strip.For heart-shaped churros, cut large squares of parchment paper and pipe a heart onto each square. Carefully place the parchment with the churro into the hot oil. Once the churro starts to hold its shape, use tongs to slide the parchment out.
- Fry the churros for 2-3 minutes, or until golden brown and crispy. Remove and drain on a wire rack. Coat the fried churros in cinnamon sugar while still warm.
