These crispy, golden churros are a classic Mexican treat, coated in cinnamon sugar and perfect for dipping in chocolate sauce or dulce de leche. A fun and delicious dessert to make at home!
Ingredients
For the Churro Dough:
- 2 cups water
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 tablespoons vegetable or canola oil
- 2 cups all-purpose flour
For Frying:
- 1/2 quart vegetable or canola oil
For Coating:
- Cinnamon and sugar mixture (adjust quantities based on preference)
Equipment:
- 1M open star piping tip (or larger if preferred)
- 1 disposable piping bag
- 1 large skillet or deep fryer
- Parchment paper
- Paper towels for draining
Directions
- Prepare the Churro Dough:
In a small saucepan, combine 2 cups of water, 2 tablespoons of sugar, 1 teaspoon of salt, 2 teaspoons of vanilla extract, and 2 tablespoons of oil.
Place the saucepan over medium heat and bring the mixture to a rapid boil.
Once boiling, remove from heat and immediately add the 2 cups of flour. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball. Be careful, as the dough will be very hot. - Set Up Piping Bag:
Cut the tip off the piping bag to fit the 1M open star piping tip.
Insert the piping tip into the bag and carefully spoon the hot dough into the piping bag. - Pipe the Churros:
On a sheet of parchment paper, pipe the dough into 8-inch lengths, shaping them into traditional churro forms. You can make them shorter or longer based on your preference.
Prepare all churros before frying to make the process more efficient. - Fry the Churros:
Heat 1/2 quart of oil in a large skillet or deep fryer to 375°F (190°C). Use a thermometer for accuracy.
Fry the churros in batches of about four at a time, ensuring they aren’t overcrowded.
Fry for 2 to 4 minutes, until the churros are golden brown and crispy.
Use tongs to remove the churros and drain them on paper towels. - Coat the Churros:
In a shallow dish, mix cinnamon and sugar to coat the churros.
Roll the warm churros in the cinnamon-sugar mixture until well coated. - Serve:
Serve the churros warm for the best flavor and texture. Enjoy them on their own or dip them in chocolate sauce or dulce de leche for a delightful treat!
This recipe yields about 24 churros, depending on the size. Enjoy your homemade crispy churros!