Super easy Churros recipe!! It really works
Super easy Churros recipe!! It really works!! 😱 is a medium American recipe that serves 8. 150 calories per serving. Recipe by Josh & Momma on YouTube.
Prep: 1 hr 30 min | Cook: 20 min | Total: 2 hrs 5 min
Cost: $2.22 total, $0.28 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 0.25 cup Granulated Sugar (for dough)
- 2 teaspoons Active Dry Yeast (proofed in warm milk)
- 0.75 cup Warm Milk (about 110°F / 43°C)
- 2 tablespoons Unsalted Butter (melted and cooled slightly)
- 1 Large Egg (room temperature)
- 0.5 teaspoon Salt
- 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
- 0.5 cup Granulated Sugar (for coating)
Instructions
Mix Dry Ingredients
In a large mixing bowl combine the sifted all‑purpose flour, 0.25 cup granulated sugar, active dry yeast, and salt. Stir until evenly distributed.
Time: PT5M
Add Wet Ingredients and Form Dough
Warm the milk to about 110°F (43°C), then add the melted butter and egg. Pour the wet mixture into the dry ingredients and stir with a whisk until a shaggy dough forms.
Time: PT5M
Temperature: 110°F
Knead the Dough
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Time: PT7M
First Rise
Place the dough back in the bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Time: PT1H
Shape the Doughnuts
Punch down the risen dough, divide it into 8 equal pieces, and roll each piece into a smooth ball about 2‑3 inches in diameter. Place the balls on a parchment‑lined tray and let rest for 10 minutes.
Time: PT10M
Heat the Oil
Pour the vegetable oil into the deep pan to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Doughnuts
Working in small batches, gently lower 2‑3 dough balls into the hot oil. Fry for 2–3 minutes per side, turning once, until golden brown and puffed.
Time: PT10M
Temperature: 350°F
Drain and Cool
Using a slotted spoon, lift the fried doughnuts onto a cooling rack to drain excess oil. Let them cool for about 2 minutes.
Time: PT5M
Sugar Coating
While still warm, roll each doughnut in the 0.5 cup of granulated sugar until fully coated.
Time: PT5M
Serve
Serve the fried sugar‑coated doughnuts warm or at room temperature. Enjoy!
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Wheat, Egg, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Warm Milk: Plant‑based milk
- Instead of Unsalted Butter: Margarine
- Instead of Large Egg: Egg substitute
- Instead of Vegetable Oil: Peanut Oil, Sunflower Oil
- Instead of Granulated Sugar: Powdered Sugar
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Towel
- Deep Frying Pan or Pot
- Candy Thermometer
- Slotted Spoon
- Cooling Rack
- Parchment Paper (optional)
- Plate
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Heat oil to the correct temperature (350°F) before frying.
- Do not overcrowd the pan; fry in small batches.
- Drain excess oil immediately after frying.
- Coat the doughnuts with sugar while they are still warm.
Chef Tips from the Video
- Use a candy thermometer for precise oil temperature.
- Add a pinch of vanilla extract to the dough for extra flavor.
- If you prefer a lighter texture, replace half of the all‑purpose flour with cake flour.
Troubleshooting
Dough does not rise.
Check that the yeast is fresh and the milk is warm (not hot). If the kitchen is cold, create a warm environment (e.g., oven with the light on).
Donuts are greasy or soggy.
Make sure the oil is at 350°F before adding the dough. Fry in small batches and drain on a wire rack immediately.
Sugar coating falls off.
Coat the donuts while they are still warm; the residual surface moisture helps the sugar adhere.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat briefly before serving.
Freezer: Freeze uncoated dough balls on a tray, then transfer to a zip‑top bag for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Best eaten the same day; can sit out for up to 4 hours if kept in a covered container.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; bring to room temperature before shaping.
- Shape the doughnuts, freeze them solid, then store in a zip‑top bag for later frying.
Frequently Asked Questions
What is the cultural significance and history of fried sugar‑coated doughnuts in American cuisine?
Fried doughnuts have roots in early European settlers' fried pastries, evolving in the United States into the sweet, sugar‑coated treats popular at fairs and breakfast tables. They symbolize comfort food and are often associated with holidays like Independence Day and family gatherings.
What are the traditional regional variations of fried doughnuts in the United States?
Regional variations include the Boston cream‑filled doughnut, the New Orleans beignet (powdered sugar), and the Southern "crullers" that are twisted. Each region adds its own twist, but the basic fried dough base remains consistent.
How is fried sugar‑coated doughnuts traditionally served in American households?
They are typically served warm, dusted with granulated or powdered sugar, alongside coffee or milk. In some families they are paired with fruit preserves or maple syrup for extra sweetness.
What occasions or celebrations are fried sugar‑coated doughnuts traditionally associated with in American culture?
These doughnuts are popular at fairs, birthday parties, holiday brunches, and as a weekend treat. They are also a staple at church fundraisers and community events.
What makes fried sugar‑coated doughnuts special or unique in American dessert tradition?
The combination of a light, yeasted interior with a crisp, sugary exterior creates a textural contrast that is uniquely satisfying. Their simplicity allows endless flavor variations, making them a versatile American classic.
What are the most common mistakes to avoid when making fried sugar‑coated doughnuts at home?
Common errors include using oil that isn’t hot enough, overcrowding the pan, and coating the doughnuts after they have cooled completely. Each mistake leads to soggy, under‑cooked, or non‑sticky results.
Why does this recipe use a yeast‑based dough instead of a cake‑style batter for fried doughnuts?
Yeast provides lift and a light, airy crumb that holds up to frying, while a cake batter can become dense and heavy. The fermentation also adds subtle flavor complexity.
Can I make fried sugar‑coated doughnuts ahead of time and how should I store them?
Yes. You can refrigerate baked doughnuts for up to 3 days or freeze un‑fried dough balls for up to a month. Reheat refrigerated donuts briefly in the oven, or fry frozen balls directly, adding a minute or two to the cooking time.
What texture and appearance should I look for when frying the doughnuts?
The doughnuts should puff up, turn a uniform golden‑brown color, and have a crisp exterior. When tapped, they should feel firm on the outside but hollow and airy inside.
What does the YouTube channel Josh & Momma specialize in?
The YouTube channel Josh & Momma focuses on family‑friendly, home‑cooked recipes that blend classic comfort foods with practical cooking tips for busy households.
How does the YouTube channel Josh & Momma's approach to American comfort cooking differ from other cooking channels?
Josh & Momma emphasizes step‑by‑step explanations, real‑time problem solving (like adjusting oil temperature), and a relaxed, relatable kitchen vibe, making traditional dishes feel accessible to novice home cooks.
Last updated: August 21, 2026
