How to Make Churros

Ingredients

• 1 cup All-Purpose Flour (120 g, sifted)
• 6 tablespoons Unsalted Butter (85 g, cut into tablespoon‑sized pieces)
• 0.25 cup Granulated Sugar (50 g, for dough)
• 1 cup Water (240 ml, for dough)
• 0.5 teaspoon Salt (Fine sea salt)
• 4 large Eggs (Room temperature, cracked separately)
• 1 teaspoon Vanilla Extract (Pure vanilla)
• 0.75 cup Granulated Sugar (150 g, for cinnamon‑sugar coating)
• 2 teaspoon Ground Cinnamon (For cinnamon‑sugar coating and chocolate sauce)
• 0.66 cup Semi‑Sweet Chocolate Chips (About 120 g, for dipping sauce)
• 0.66 cup Heavy Cream (160 ml, for dipping sauce)
• 4 cups Vegetable Oil (Neutral oil (canola, peanut, or sunflower) for deep frying)

Instructions

1. Measure dry ingredients

   Weigh 1 cup (120 g) of all‑purpose flour and set aside. Measure ¼ cup (50 g) granulated sugar, ½ tsp salt, and have the butter pieces ready.

   Time: PT5M

2. Make the choux base

   In the large pot, combine the butter pieces, ¼ cup sugar, 1 cup water, and salt. Heat over medium heat, stirring, until the mixture reaches a rolling boil.

   Time: PT5M

   Temperature: medium heat

3. Incorporate the flour

   Remove the pot from heat, add the measured flour all at once, and stir vigorously until a smooth ball forms. Return the pot to low heat and cook, stirring, for about 30 seconds to dry the dough.

   Time: PT2M

   Temperature: medium heat

4. Cool the dough slightly

   Transfer the pot to a cool surface and let the dough rest for 1 minute so it isn’t scorching hot when the eggs are added.

   Time: PT1M

5. Add eggs and vanilla

   Dump the warm dough into the stand mixer bowl. With the paddle attachment on medium speed, add three large eggs one at a time, letting each incorporate before adding the next. Add 1 tsp vanilla. If the dough looks too stiff, add the remaining egg (or half of it) until the mixture is glossy and falls gently from the paddle.

   Time: PT6M

6. Prepare cinnamon‑sugar coating

   In a shallow bowl combine ¾ cup granulated sugar with 2 tsp ground cinnamon. Whisk to blend evenly.

   Time: PT2M

7. Heat oil for frying

   Fill the large pot with about 4 cups of vegetable oil. Heat over medium‑high until the thermometer reads 350°F (175°C).

   Time: PT7M

   Temperature: 350°F

8. Pipe and fry churros

   Fit the piping bag with the star tip, fill it with the choux dough, and pipe 3‑4 inch strips directly into the hot oil. Fry for about 90 seconds on each side, or until golden brown and puffed.

   Time: PT10M

   Temperature: 350°F

9. Drain and coat

   Using the spider, lift the fried churros onto paper towels for 30 seconds to drain excess oil. While still warm, roll each churro in the cinnamon‑sugar mixture, shaking off excess.

   Time: PT3M

10. Make chocolate dipping sauce (optional)

    Combine 2/3 cup semi‑sweet chocolate chips, 2/3 cup heavy cream, and 1 tsp cinnamon in a microwave‑safe bowl. Microwave on high for 1 minute, stir, and microwave in 10‑second bursts until smooth.

    Time: PT3M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine, Vegetable oil (will change flavor)
• Instead of Granulated Sugar: Coconut sugar, Brown sugar (will add flavor)
• Instead of Eggs: Egg substitute (may affect texture)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Granulated Sugar: Caster sugar
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Semi‑Sweet Chocolate Chips: Chopped semi‑sweet chocolate bar
• Instead of Heavy Cream: Half‑and‑half, Whole milk (will be thinner)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil

Equipment Needed

• Large Pot
• Candy Thermometer
• Wooden Spoon
• Stand Mixer
• Mixing Bowl
• Piping Bag
• Star Tip (size 869)
• Wire Rack
• Paper Towels
• Spider (deep‑fry basket)
• Microwave (optional)

Critical Steps — Do Not Skip

• Heat oil to exactly 350°F (175°C) – under‑ or over‑heating will cause soggy or burnt churros.
• Incorporate the flour quickly after adding it to the boiling liquid to form a smooth dough.
• Egg incorporation – add eggs gradually and watch the dough’s texture; it should fall gently from the paddle.
• Do not overcrowd the pot while frying; fry in small batches for even cooking.

Chef Tips from the Video

• Snip the tip of the star tip to create a larger opening for faster piping.
• For extra crispness, add a pinch of baking powder to the dough before mixing the eggs.
• If you don’t have a candy thermometer, drop a small piece of bread into the oil; it should turn golden in 30 seconds when the oil is ready.

Troubleshooting

Storage

Refrigerator: Store uncoated churros in an airtight container for up to 2 days; re‑heat in a 350°F oven for 5 minutes before serving.

Freezer: Freeze uncooked piped strips on a parchment sheet, then transfer to a zip‑top bag. Fry from frozen, adding 30‑45 seconds to cooking time.

Room temperature: Best enjoyed fresh within 2 hours; otherwise keep in a cool, dry place in a loosely covered container.

Make-Ahead Tips

• Pipe the churro strips onto parchment and freeze; fry directly from frozen for a quick snack.
• Prepare the cinnamon‑sugar coating a day ahead and store in an airtight jar.

Frequently Asked Questions