Desserts - Cakes & Pastries

Classic Churros

Name: Classic Churros
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 cup Water; 0.25 cup Unsalted Butter; 1 tbsp Granulated Sugar (for dough); 0.5 tsp Salt; 1 cup All-purpose Flour; 2 Large Eggs; 4 cups Vegetable Oil (for frying); 0.5 cup Granulated Sugar (for coating); 1 tbsp Ground Cinnamon (for coating)

35 min6 servingsEasy380 cal

These delightful fried dough pastries, crispy on the outside and tender on the inside, are a beloved treat enjoyed with a dusting of cinnamon sugar or a rich chocolate dipping sauce. A staple at festivals and bakeries, they offer a comforting sweetness perfect for any occasion. While widely recognized as a classic Spanish and Portuguese delicacy, churros boast a fascinating history potentially linked to ancient fried dough traditions or even Chinese YouTiao. They became immensely popular in Spain, often enjoyed for breakfast or as an afternoon snack, and have since been adopted and embraced across various cultures, including French street fairs and patisseries, where they are cherished for their simple yet irresistible charm.

dessertpastrySweetChurrosFried Dough

Instructions

1
In a medium saucepan, combine water, butter, 1 tablespoon of sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is completely melted.
2
Remove the saucepan from the heat and immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
3
Transfer the dough to a large mixing bowl. Allow it to cool for about 5 minutes, then add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy.
4
Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 375°F (190°C).
5
Transfer the dough to a piping bag fitted with a large star-shaped nozzle (e.g., Wilton 1M or 21). Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears to snip the ends. Do not overcrowd the pot.
6
Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Using a slotted spoon, remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.
7
In a shallow dish, combine the remaining 1/2 cup granulated sugar and ground cinnamon. While the churros are still warm, roll them generously in the cinnamon sugar mixture until evenly coated.
8
Serve the churros immediately with your favorite dipping sauce, such as chocolate ganache or dulce de leche.

Chef's Tips

•**Storage**: For best results, churros are meant to be enjoyed fresh. Leftovers can be stored at room temperature in an airtight container for up to 24 hours, but they will lose some crispness. Reheat briefly in a toaster oven or air fryer to restore some crunch.
•**Substitution**: If you don't have a star-shaped nozzle, you can pipe the dough using a round tip, though the classic ridges give churros their signature texture. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
•**Fun Fact**: The distinctive star shape of churros isn't just for aesthetics; it increases the surface area, ensuring they cook evenly and become delightfully crispy without exploding from steam buildup during frying.
•**Dipping Sauce**: While delicious on their own, churros are often served with a rich, thick hot chocolate for dipping in Spain, or a decadent chocolate sauce in other regions.