Hands down, it is one of the best desserts or snacks that kids and adults love. CHURROS are cooked and piped with a star nozzle and then deep fried. They are very crunchy and crispy outside, yet soft and tender inside.
Churros are of Spanish and Portuguese origin. I ate this as a dessert when I once visited a buffet. 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 recipe, and it will become your go-to recipe.
WHAT’S IN MY CHURROS
- All-purpose flour
- Vanilla extract
Important Recipe Tips
- Preheat the oil as you make the dough because it takes some time to heat up.
- 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.
- 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.
- I will say this is one dessert you don’t turn your back on when frying. Monitor it and fry each side until brown and crispy.
- Put on paper towels to drain oil. After about 15 seconds, you can coat it with some sugar and cinnamon. When it’s cold and dry, it won’t coat.
- In this recipe, I skipped that part because I love my churros without sugar and cinnamon.
How to make Churros (in photos)
Check the recipe card at the end of this post for the detailed recipe
What to Serve with Churros
- Sugar and cinnamon
- Whipped cream
- Can be eaten as it is in the recipe.
- 1 cup Water
- 1 cup All-purpose flour
- 2 tbsp Sugar
- ¼ tsp Salt
- ¼ cup Butter 4 tbsp
- 1 large Egg
- 1 tsp Vanilla Extract
- Oil for deep frying
- 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.