An easy tried-and-tested recipe for Homemade Churros that are crispy on the outside and soft and chewy on the inside. Churros are made by deep-frying a slightly sweet dough and then coating them in a sugar-cinnamon mixture. Served warm they are a delectable tea-time treat for morning or afternoon.
This recipe for homemade Churros is very simple and I have made it a number of times with great success. The only thing I will say is that if the piping nozzle diameter is too big, you run the risk of the outside getting too browned or even burnt before the inside is cooked. So choosing the correct piping tip size is really important…See more detail below
What Size and Type of Piping Nozzle Do I Need to Make Churros?
To make Churros you need a Star Tip (open star, closed star or french Star) that is about 0.4 of an inch in diameter (or 1 centimetre). These are great sizes to aim for.
The Ateco 845 or 846 are great closed star tips. I used the Ateco 864 French Star Tip as I couldn’t find a closed or open star in the size I needed and yet, it was still perfect.
Different Star Tip Sizes Result in Different Textures
- A smaller star tip with deep ridges will produce thin, crunchy churros
- A larger star tip will produce softer, chewier churros
Eat plain like the photo above or dipped in melted chocolate or caramel sauce!
Other Tea-Time Treats You May Enjoy:
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Easy Homemade Churro Recipe
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield: +- 20 Churros
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An easy tried-and-tested recipe for Homemade Churros that are crispy on the outside and soft and chewy on the inside. Churros are made by deep-frying a slightly sweet dough and then coating them in a sugar-cinnamon mixture. Served warm they are a delectable tea-time treat for morning or afternoon.
Ingredients
Dough
- 1 cup water (25ml)
- 1/3 cup butter (76g)
- ½ tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract / essence
- Vegetable oil, for frying
Topping:
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
Instructions
- Prepare the Topping: For the topping, mix the sugar and cinnamon together and set aside.
- Heat the Oil: In a large pot or deep frying pan, add enough vegetable oil so that it is about 1 ½ inches or 3.5cm deep. Heat over medium heat until the oil is approx. 360 degrees Fahrenheit or 182 degrees Celsius. Use a digital thermometer or a candy thermometer to test the oil temperature. Once the oil reaches the correct temperature, reduce heat slightly to maintain the temperature. Prepare the batter whilst the oil is heating.
- Make the Batter: In a medium sized saucepan, add water, butter, sugar and salt. Over medium heat stir the ingredients to melt, then bring to a boil.
- As soon as the mixture starts to boil, remove from the heat, add the flour and stir to combine.
- Allow to cool for 5 minutes or so and then transfer this mixture to a mixing bowl.
- Add the egg and vanilla extract and then mix immediately with electric mixer. Keep mixing until the mixture comes together in a ball.
- Transfer the dough to a piping bag fitted with a star tip (open star, closed star or french star) that is about 0.4 of an inch in diameter or 1 centimetre. The Ateco 845 or 846 are great closed star tips. I used the Ateco 864 French Star tip and that was perfect.
- Pipe the mixture into the hot oil in approximately 4-inch or 10cm lengths – Use scissors to cut the ends. Fry 5-6 at a time. Make sure to carefully pipe the dough close enough to the oil to avoid it splashing into the oil when you drop it in.
- Fry for 3-4 minutes or until beautifully browned. Remove using tongs and place on paper towel to soak excess oil. Sprinkle cinnamon sugar over and roll to coat evenly.
- Repeat until all dough has been used. Serve warm, as is or with a side of chocolate or caramel sauce. Enjoy!
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