The Best Homemade Churros Recipe
Happy Leap Year everyone! A few weekends ago, our friend hosted a housewarming party at her new condo and she decided to have a Mexican themed dinner party. Since she was supplying the mains, we decided to contribute dessert and what better Mexican dessert is there than homemade churros? This is by far one of the best homemade churros recipe we’ve stumbled across!
Ever since we came back from Barcelona (Spain) last September where we had the best churros, we’ve been obsessed. We found an awesome choux pastry recipe in our Bouchon Bakery cookbook which is essentially the same batter used for Churros!
Tools you’ll need:
Unless you own a churros maker machine, the best way to get the classic churros shape is with a piping bag equipped with the proper piping tip. We recommend using an open star tip such as Wilton #6B tip.
To make the churros batter, you only need 5 ingredients:
- Water
- Unsalted butter (Room Temperature)
- Kosher salt
- All purpose flour
- Eggs (Room Temperature)
It’s important to have these ingredients at room temperature as it will make it much easier to incorporate into the batter later.
Preparing the Churros batter:
To start, combine water, unsalted butter, and kosher salt in a sauce pot over medium low heat until it starts to simmer. Once simmering, remove from heat and stir until butter is fully melted. Then, quickly add the flour and stir vigourously with a wooden spoon.
Continuing stirring the mixture with your wooden spoon until it comes together into a dough. Put the pot back over medium heat and continue stirring for a few minutes or until the dough no longer sticks to the bottom or sides of the pan and the dough appears smooth and shiny.
Once it reaches this stage, transfer the dough into a mixing bowl and continue stirring it with a wooden spoon to help dissipate the heat. You want to release all the steam until the dough is warm to the touch. Once warm, slowly add the eggs one at a time, ensuring it’s fully incorporated into the dough before adding the next. When finished, you’ll get a smooth, thick, cake-like consistency batter that’s darker yellow in color.
You’re now ready to fill your piping bag! Insert your piping tip first and cut off the opening just enough so the piping tip will fit, then, fill the bag with the churros batter.
Frying your Churros:
Prepare your deep frying oil over a small frying pan. Heat the oil up until it reaches 350F (use an instant read thermometer for this).
Once it reaches 350F, pipe your churros to the desired length/size. Cut the rest of the batter off using a serrated knife or scissors.
They might end up coming out in funky shapes but that’s what makes them unique 🙂 Once they’re a nice, dark golden brown, remove from oil and dry them on a paper towel to remove excess oil. In a shallow pan or dish, combine sugar and cinnamon to make the cinnamon sugar mixture. Toss the churros in this cinnamon sugar mixture while they’re still hot to coat them evenly. Serve immediately!
If you have excess choux pastry batter, try making our cream puffs recipe!
The Best Homemade Churros Recipe
Ingredients
Churros Batter
- 125g water (1/2 cup + 1/2tbsp)
- 63g unsalted butter (2.2 oz) – room temperature
- 2g kosher salt (1/2 tsp)
- 69g all purpose flour (1/2 cup)
- 125g eggs (~2 1/2 extra large eggs) – room temperature
- 2 cups of deep frying oil (vegetable or canola)
Cinnamon Sugar mixture
- 1 cup granulated sugar
- 1/2 tbsp cinnamon
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Instructions
- 1. In sauce pot over medium-high heat, combine water, unsalted butter, and salt. Bring to a gentle simmer and remove from heat, stirring until butter has completely melted. Then, add your flour and continuing stiring with wooden spoon until dough mixture no longer sticks to the sides of your pot and it appears smooth and glossy.
- 2. Remove from the pot to a mixing bowl and with a metal spoon, keep mixing the dough mixture around to release the steam to bring the dough temperature down until it’s warm (i.e. no more steam is coming out from dough)
- 3. Add eggs into the mixture one at a time, making sure the egg is fully incorporated before adding the next one in. You should end up with a smooth, yellowy batter.
- 4. Insert piping tip of your choice (we suggest Wilton 6B) into a piping bag and fill with the churros batter.
- 5. In a small/medium frying pan, fill with deep frying oil until it starts to rise above the edge of the pan. Heat until oil is up to 350F (use instant read thermometer to check this). Once the oil is ready, pipe your churros batter into the pan and using a serrated knife, cut off the batter depending on how long you want the churros to be. Once they start to puff up, you can flip them over. They should be a nice dark golden brown.
- 6. Once both sides are fully cooked (i.e. dark golden brown), remove from oil to a drying rack covered with paper towel to remove excess oil. Then while they’re still hot, toss them in the cinnamon sugar mixture.
- 7. Enjoy immediately!
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