Churros are a type of pastry that originated in Spain. They are made from flour, sugar, eggs, and butter. They are boiled in water or milk and then baked. There are many different types of churros, but the most popular ones are the chocolate churros. They are usually made with chocolate chips and they are very sweet. Churros can be eaten as a snack or as a dessert. They are also very easy to make and you can easily find them at most convenience stores or food stores.
Homemade Churros
There’s nothing quite like biting through those wonderful textures in these easy homemade churros! Perfect for dipping or just on their own, either way they deliver a sweet treat that’s packed with flavor! Looking for other simple desserts? Why not also try my Easy Chocolate Pudding or my Easy Vanilla Sheet Cake. If you love these, you’ll love these churro cookies, churro French toast, and Churro Bundt Cake recipes too!
How to Make Churros
Mix your batter ingredients together in a small saucepan, over medium heat. Put your batter in a piping bag and carefully pipe the churros into a Dutch oven with oil. Toss the warm churros in the cinnamon and sugar mix. Serve on their own or with dipping sauces – enjoy!
Ingredient Notes
Water: Adds moisture to the churros to create a soft and chewy dough. Butter: Adds richness and fat to the churros. Sugar: Adds sweetness. Brown sugar is a delicious substitute as well. Flour: Gives the churros structure. Make sure to measure using the scoop and level technique. Vanilla: Enhances the sweetness of the churros. Cinnamon: Adds a bit of spice and warmth to the dough.
Crispy on the outside, tender and soft in the middle – you have to try these homemade churros, you’ll never go back to store bought! Light and delicious, these churros are great for a weekend breakfast, dessert or holiday treat! Crispy on the outside, soft in the middle – so good. These homemade churros, coated in cinnamon sugar are pure and simple joy! Easy to make and packed with flavor, perfect for dessert, parties – any time really!
Hot coffee Hot chocolate Dulce de leche Caramel sauce Chocolate sauce Fruit syrup or jam
Doughy: If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it’s probably because your oil is too hot. If you’ve adjusted the time and temperature, and they’re still doughy inside, you likely made them too thick. Try piping thinner churros. Oily: If your churros seem really oily, it’s likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep frying thermometer to keep track of the oil temperature. Exploding: If your churros are expanding or exploding, it’s because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature. Splitting: If your churros are splitting, it’s because they don’t have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot. Uneven: If your churros are cooking unevenly, use tongs to gently turn them as they cook.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
