Churros are a beloved Spanish and Mexican treat that can be enjoyed as a snack, breakfast, or dessert. Their crispy exterior and soft, doughy interior make them irresistible. Making churros at home is surprisingly easy, and you can enjoy fresh, warm churros whenever the craving strikes. Here’s a simple recipe to guide you in making this delicious treat.
Ingredients:
- 1 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil (for frying)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (optional, for coating)
Instructions:
- Make the Dough: In a medium-sized saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture begins to simmer. Once the mixture is simmering, remove it from the heat.
- Add the Flour: Add the flour all at once to the saucepan and stir vigorously with a wooden spoon or spatula. The dough will form quickly and should come together into a ball. Keep stirring for another 2-3 minutes to cook off any excess moisture. This step helps the dough dry out slightly, ensuring the churros will be crisp when fried.
- Add the Eggs: Allow the dough to cool for a few minutes. Once it’s warm but not too hot, add the eggs one at a time, mixing thoroughly after each addition. The dough will become smooth and glossy.
- Prepare the Oil: Heat about 2 inches of vegetable oil in a large, deep pan or pot over medium heat. The oil should reach around 350°F (175°C). To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.
- Pipe the Churros: Transfer the churro dough to a piping bag fitted with a large star-shaped tip. If you don’t have a piping bag, you can use a plastic zip-lock bag and cut off a small corner. Carefully pipe 4-6 inch strips of dough into the hot oil, using kitchen scissors to cut the dough once it reaches the desired length. Fry in batches, making sure not to overcrowd the pan.
- Fry the Churros: Fry the churros for about 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to turn them, ensuring they cook evenly. Once they are golden and crispy, remove them from the oil and drain on paper towels.
- Coat with Sugar and Cinnamon: While the churros are still hot, combine the granulated sugar and ground cinnamon (if using) in a shallow dish. Roll each churro in the sugar mixture until well-coated.
- Serve: Serve your homemade churros immediately, while they’re still warm and crispy. They’re perfect on their own or paired with a dipping sauce like chocolate or dulce de leche.
Tips for Perfect Churros:
- Don’t skip the resting step: Allow the dough to cool slightly before adding the eggs to prevent them from scrambling.
- Test the oil temperature: If the oil is too hot, the churros will burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil and become soggy.
- Shape consistency: For uniform churros, try to pipe them all the same length. Use a sharp pair of scissors to cut them evenly.
Making churros at home is a fun and rewarding experience. With just a few simple ingredients and steps, you can enjoy crispy, hot churros that are just as good, if not better, than those from a street vendor. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, churros will always be a crowd-pleaser.
