Churros maison hyper faciles

Ingredients

• 250 ml Water (room temperature)
• 50 g Unsalted Butter (cut into small cubes)
• 2 Tbsp Granulated Sugar (for the dough)
• 1 pinch Salt
• 150 g All-Purpose Flour (sifted)
• 2 large Eggs (room temperature)
• 2 L Vegetable Oil (for deep frying, neutral oil such as canola or sunflower)
• 50 g White Granulated Sugar (for coating)
• 30 g Brown Sugar (for coating, adds caramel note)

Instructions

1. Prepare the liquid base

   In a saucepan combine water, butter, granulated sugar and a pinch of salt. Heat over medium‑high heat, stirring until the butter melts and the mixture comes to a rolling boil.

   Time: PT5M

2. Incorporate the flour

   Remove the pan from heat and add all the sifted flour at once. Stir vigorously with the wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.

   Time: PT2M

3. Cool the dough

   Transfer the dough to a clean mixing bowl and let it sit until it reaches room temperature, about 15 minutes. This prevents the eggs from cooking when added.

   Time: PT15M

4. Add the eggs

   Add the eggs one at a time, mixing well after each addition until the dough becomes glossy and smooth. The final dough should be thick but pipe‑able.

   Time: PT5M

5. Pipe the dough into a bag

   Fit the piping bag with a large star tip, fill it with the churro dough, and set aside.

   Time: PT3M

6. Heat the oil

   Pour vegetable oil into the deep pan to a depth of about 5 cm. Heat over medium heat until it reaches 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

7. Fry the churros

   Pipe 10‑12 cm long strips directly into the hot oil. Fry for about 2 minutes per side, or until golden brown and puffed.

   Time: PT8M

   Temperature: 180°C

8. Drain

   Using the slotted spoon, lift the churros out of the oil and place them on the paper‑towel‑lined plate to drain excess oil.

   Time: PT2M

9. Prepare the sugar coating

   In a small bowl combine white granulated sugar and brown sugar. Mix well.

   Time: PT1M

10. Coat the churros

    While the churros are still hot, toss them in the sugar mixture until fully coated.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, vegetable shortening
• Instead of All-Purpose Flour: Bread flour (will be denser), Gluten‑free flour blend (adjust liquid)
• Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water), Commercial egg replacer
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Brown Sugar: More white sugar, Coconut sugar

Equipment Needed

• Saucepan
• Wooden Spoon
• Mixing Bowl
• Piping Bag
• Star Tip (large)
• Deep Frying Pan or Pot
• Thermometer (optional)
• Slotted Spoon
• Plate Lined with Paper Towels
• Small Bowl for Sugar Mix

Critical Steps — Do Not Skip

• Bring liquid mixture to a rolling boil
• Incorporate flour to form a smooth dough
• Cool the dough before adding eggs
• Add eggs one by one to avoid scrambling
• Heat oil to 180°C (350°F)
• Fry until golden and puffed
• Coat hot churros in sugar mixture

Chef Tips from the Video

• Use a large star tip (≈ 1 cm opening) for the classic ridged surface.
• Pipe straight, uniform lengths for even cooking.
• Maintain oil temperature by adjusting heat between batches.
• For extra flavour, add a pinch of cinnamon to the sugar coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a 180°C oven for 5 minutes to restore crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Reheat directly from frozen in a 180°C oven for 8‑10 minutes.

Room temperature: Best served immediately; can sit out for up to 2 hours before becoming soggy.

Make-Ahead Tips

• Prepare the dough up to step 4 and refrigerate for up to 24 hours; bring back to room temperature before piping.
• Sugar coating can be mixed ahead and stored in a sealed container.

Frequently Asked Questions