Crunchy and crispy on the outside, soft and moist on the inside, these homemade Churros are sure to be an absolute hit with everyone in the family- not just the kids!
If you've never made churros from scratch before, this one's the easiest recipe to follow. You'll need just a few pantry staples to put it together!
Churros are of Spanish and Portuguese origin. I ate this as a dessert when I once visited a buffet, and I loved it so much. Even my kids did. I became so obsessed that I began buying frozen churros, which I had to deep fry from frozen. But ever since I tried the homemade version, I have never returned to the frozen one. You will surely love this easy homemade churros recipe, and it will become your go-to recipe.
For more fried dessert options, try our milk filled donuts for a creamy surprise, or the African drop doughnuts for a fluffy and light bite. You can also enjoy the satisfying crunch of crunchy Nigerian buns. Soft mandazi is another great sweet treat.
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What I Love About this Recipe
These homemade churros are an absolute treat for the taste buds. They're sweet, fluffy and crunchy all at the same time and taste like chin-chin. An African pastry.
Making them is incredibly easy. All you'll need is a few pantry staples. No fancy equipment or kitchen gadgets.
There's so many variations to bring to this simple recipe. You can serve them with different sauces or try unique flavors as well.
Recipe Ingredients
Flour: All-purpose flour is the best choice for this recipe. I haven't tried using gluten free flour, but I guess you should be able to come up with pretty decent churros using it too.
Sugar: To sweeten the churros. Use granulated sugar for best results.
Egg: To help add moisture to the dough and for that rich flavor. Use room temperature egg for best results.
Butter: Again, for the flavor and moisture. Use olive oil instead of this if you want to make dairy-free churros.
Vanilla: Just a dash, for that aroma and sweetness.
Oil: To deep fry the homemade churros. Use any cooking oil that has a neutral flavor and high smoke point.
See the recipe card for quantities.
Variations & Substitutions
- I left my homemade churros plain, but you can also sprinkle some cinnamon sugar mixture (granulated sugar + cinnamon powder) over them to make the perfect cinnamon spice churros.
- Swap the vanilla extract in the almond or coconut extract recipe to add a bit of flavor to the mix.
- Instead of serving churros with dipping sauce or sprinkling sugar, you can fill them with chocolate ganache or Nutella. To do this, pipe the filling into the churro after frying.
How to Make Homemade Churros
Step 1: In a large saucepan over medium heat, add a cup of water, some salt, sugar, and butter.
Step 2: Once the butter has melted, turn down the heat and add in the flour.
Step 3: Keep stirring and cooking the dough for about 5-8 minutes until it comes together.
Step 4: Turn off the heat and transfer the dough to a bowl to cool down. Once cooled, add in the egg and vanilla.
Step 5: Mix well until you get a uniform, thick mixture but not too dry.
Step 6: Transfer this mixture to a piping bag with a star nozzle, and pipe the dough directly into hot oil, cutting it with a pair of kitchen scissors.
Step 7: Deep fry until golden brown, then transfer to paper towels to soak up all the excess moisture.
Storing Leftovers
Store your leftover homemade churros in an airtight container at room temperature for 2-3 days. You can refrigerate them, too, but they might become soggy and soft.
You can reheat the churros in the oven or the microwave. I would recommend using the oven to get the perfect crispy exterior.
Tips & Tricks to Make the Homemade Churros
- Preheat the oil as you make the dough because it takes some time to heat up. Also, remember that the oil should be 125C/257 degrees F and 2-3 inches deep.
- Make sure the cooked dough cools before adding the egg. This is to avoid the egg being scrambled. Please avoid adding more eggs to this recipe because the churros will be soggy and oily. Just 1 egg is enough!
- You can use a hand mixer or spatula to mix in the egg.
- I used the 1M star nozzle for the piping bag and made mine into bite sizes. Feel free to cut it into any length of your choice. The cooking time may differ slightly according to the size of the churro.
- Use a slotted spoon to keep moving the churros around and flipping them carefully. You want them to be golden brown on all sides!
Serving Ideas & Suggestions
Enjoy these crispy and crunchy homemade churros on their own as a snack, or team them up with some chocolate dipping sauce on the side.
If I'm making these churros for a party, I love pairing them with some other sweet treats like my Perfect Homemade Donuts, Chocolate Cream Cheese Bundt Cake or some Yogurt Banana Bread. Some homemade pineapple juice or tea will not be a bad idea.
Recipe FAQs
Choose any neutral cooking oil that has a high smoke point. Peanut oil, corn oil, sunflower oil, canola oil and soybean oil are good choices.
Piping the churros into oil when it is not hot enough will cause the churros to stay chewy and soft. Make sure the oil is hot enough, but not too hot when you add in the churros mixture.
If you don't have a piping bag, just cut the corner of a Ziploc bag or a pastry bag and use it as your makeshift piping bag. While you won't get that classic star shape, the churros will end up tasting just as delicious!
More Sweet Recipes to Try
Looking for other recipes like this? Try these:
If you tried these homemade churros or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Churros
Ingredients
- 1 cup Water
- 1 cup All-purpose flour
- 2 tablespoon Sugar
- ¼ teaspoon Salt
- ¼ cup Butter 4 tbsp
- 1 large Egg
- 1 teaspoon Vanilla Extract
- Oil for deep frying
Instructions
- Add the water, butter, sugar and salt to a pot and simmer on medium heat.
- Reduce the heat to low and add the flour. Stir with a spatula and cook for about 5-8 minutes until a dough ball forms.
- Turn off the heat and transfer the mixture into a bowl so it cools.
- Add the egg and vanilla extract when warm enough to touch. The consistency has to be very thick but not dry. If it is too dry, add a little water.
- Transfer into a pipping bag with a star nozzle.
- In a pot of hot oil (oil should be at least 2-2½ inches deep and 125℉), pipe the dough and cut with a kitchen sear.
- Fry on medium heat until golden brown. This will be about 4-5 minutes on each side.
- Transfer to an absorbent paper and let it cool. Serve immediately.
Video
Notes
- Preheat the oil as you make the dough because it takes some time to heat up. Also remember that the oil should be 125C/257 degrees F and 2-3 inches deep.
- Make sure the cooked dough cools before adding the egg. This is to avoid the egg being scrambled. Please avoid adding more eggs to this recipe because the churros will be soggy and oily. Just 1 egg is enough!
- You can use a hand mixer or spatula to mix in the egg.
- For the pipping bag, I used the 1M star nozzle and made mine into bite sizes. Feel free to cut it into any length of your choice. The cooking time may differ slightly according to the size of the churro.
- Use a slotted spoon to keep moving the churros around and flipping them carefully if needed. You want them to be golden brown on all sides!
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Bilikis says
Yummy yummy
Bilikis says
It really looks so nice
Bilikis says
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Thanks so much
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