Homemade Churros

5 from 4 votes

Super crispy on the outside and soft and sweet on the inside, these homemade churros are an absolute treat you need to try!

Prep Time5

Cook Time30

Course: Dessert, Snack

Cuisine: Spanish

Servings: people

Calories: 212kcal

Author: Claudy

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.

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!

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!