How to Make Perfect Churros at Home – Crispy, Golden & Delicious

Churros are one of the most beloved Spanish treats, known for their crispy exterior and soft, doughy inside. Whether dipped in rich chocolate or sprinkled with cinnamon sugar, they make a delightful snack or dessert. In this guide, we’ll show you how to make perfect homemade churros with simple ingredients and expert tips. If you’ve ever wanted to bring the taste of Spain into your home, this churros recipe is exactly what you need.

The History of Churros

Churros have a long history, with origins debated between Spain and Portugal. Some believe Spanish shepherds created them as a convenient alternative to bread, while others trace them back to China, where a similar fried dough called youtiao was brought to the Iberian Peninsula by Portuguese traders. Regardless of their origin, churros have become a worldwide favorite, especially in Latin America, the Philippines, and the United States.

Table of Ingredients

Tips for Making the Best Churros

• Use a star-shaped nozzle for authentic ridges.
• Make sure your oil is at 350°F (175°C) for the perfect fry.
• Pipe the churros onto parchment paper before frying to keep the shape.
• Don’t overcrowd the pan to ensure even cooking.
• Roll churros in cinnamon sugar while they are still warm for the best coating.
• If your dough is too runny, add a little more flour to achieve the perfect consistency.
• Use a deep-fry thermometer to ensure the oil stays at the right temperature.
• For extra crunch, fry churros twice – a quick first fry, then a second fry for an extra crispy finish.

Preparation

Before you start, mix the caster sugar and ground cinnamon in a bowl and set it aside for coating. Next, prepare a piping bag fitted with a 1.5cm star nozzle. This will give your churros their iconic ridges, which help hold the cinnamon sugar and any delicious dipping sauces.

Step-by-Step Instructions

Prepare the Dough

In a mixing bowl, combine the flour, baking powder, and salt. Stir until evenly distributed.

Pour the boiling water into the bowl and immediately add the vegetable oil. Stir quickly until the mixture forms a smooth dough. The dough should be thick and slightly sticky but not too runny.

Transfer the dough into a piping bag with a star nozzle and let it rest for a few minutes while you heat the oil.

Pipe and Cut the Churros

Line a baking tray with parchment paper. Pipe 15cm long strips of dough onto the tray, using scissors to cut each churro to size. This will make it easier to transfer them into the hot oil without losing their shape.

Fry the Churros

Heat a large, deep pan with vegetable oil until it reaches 350°F (175°C). Carefully drop a few churros into the hot oil, frying in small batches to prevent overcrowding. Cook for about 2 minutes per side or until they turn golden brown.

Use a slotted spoon to remove the churros from the oil and place them on a plate lined with paper towels to drain any excess oil.

Coat and Serve

While the churros are still warm, roll them in the prepared cinnamon sugar mixture. This ensures the coating sticks well and adds that signature sweetness and spice.

Serve your churros immediately with a rich chocolate dipping sauce or dulce de leche for the ultimate indulgence.

Suggested Recipes

If you love churros, you might want to try some of these delicious variations and related recipes:

Chocolate Churros

Add 2 tablespoons of cocoa powder to the dough for a rich, chocolatey twist. Serve with a warm chocolate ganache for double the chocolate experience.

Filled Churros

After frying, use a piping bag with a thin nozzle to inject dulce de leche, Nutella, or pastry cream into each churro. A sweet surprise in every bite!

Baked Churros

For a healthier alternative, pipe the churros onto a baking sheet and bake at 375°F (190°C) for 20 minutes. Broil for the last 2 minutes for extra crispiness.

Spanish Hot Chocolate

Churros are traditionally served with thick Spanish hot chocolate. To make it, heat 2 cups of whole milk with 1 tablespoon of cornstarch, 1 tablespoon of sugar, and ½ cup of dark chocolate. Stir until thickened, then serve warm.

Sopapillas

A close cousin of churros, sopapillas are deep-fried pastries popular in Latin America. They are slightly puffier and are often drizzled with honey or served with powdered sugar.

Buñuelos

Another Spanish favorite, buñuelos are small, round, deep-fried dough balls that can be sweet or savory. The sweet version is typically dusted with sugar and cinnamon, much like churros.

FAQ – Common Questions About Churros

Why are my churros not crispy?

Ensure the oil is hot enough before frying and avoid overcrowding the pan. If the oil is too cold, the churros will absorb excess oil and become soggy.

Can I store churros?

Yes! Store them in an airtight container for up to 2 days, or freeze and reheat in the oven at 350°F (175°C) until warm and crispy.

Can I bake churros instead of frying?

Absolutely! Bake at 375°F (190°C) for 20 minutes, then broil for an extra crispy texture.

Can I make churros without a piping bag?

Yes! If you don’t have a piping bag, you can use a plastic sandwich bag with a corner cut off. However, the signature ridges may not be as defined.

Can I use other coatings besides cinnamon sugar?

Of course! Try dusting them with powdered sugar, dipping them in caramel sauce, or rolling them in crushed nuts for a unique twist.

Conclusion

Making homemade churros is easier than you think! With the right ingredients and techniques, you can enjoy this classic Spanish dessert fresh from your kitchen. Whether you dip them in chocolate, fill them with caramel, or enjoy them plain, they are guaranteed to be a crowd-pleaser. Try this recipe today and indulge in a crispy, golden delight!