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