Here’s a simple and delicious homemade churros recipe that you can make from scratch. These crispy, golden-brown treats are perfect for a snack or dessert, especially when dipped in chocolate sauce or sprinkled with cinnamon sugar.
Homemade Churros Recipe
Ingredients:
- For the churros:
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (or butter)
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- For the cinnamon sugar:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional chocolate dipping sauce:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate (chopped)
Instructions:
1. Prepare the Dough:
- In a medium saucepan, combine water, sugar, salt, and vegetable oil (or butter). Bring to a boil over medium heat, stirring occasionally.
- Once the mixture reaches a boil, remove from heat and stir in the flour. Mix well until a smooth dough forms. Let the dough sit for about 5 minutes to cool slightly.
- Add the eggs, one at a time, to the dough. Stir vigorously until the dough is smooth and thick. Stir in the vanilla extract.
2. Heat the Oil:
- Pour enough vegetable oil into a deep frying pan or pot to submerge the churros (about 2 inches of oil). Heat the oil over medium-high heat to around 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of dough into the oil; if it sizzles immediately, the oil is ready.
3. Pipe the Churros:
- Spoon the churro dough into a piping bag fitted with a large star-shaped tip (or use a resealable plastic bag with the corner snipped off).
- Carefully pipe 3-4 inch long strips of dough into the hot oil, cutting them off with scissors as you go. Fry in batches, making sure not to overcrowd the pan.
- Fry the churros for about 2-3 minutes on each side or until golden brown and crispy.
4. Drain and Coat in Cinnamon Sugar:
- Using a slotted spoon, remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.
- While the churros are still warm, roll them in a mixture of cinnamon and sugar (combine 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl).
5. Make the Chocolate Dipping Sauce (Optional):
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the sauce is smooth.
6. Serve:
- Serve the churros warm with chocolate dipping sauce on the side, if desired. Enjoy!
Tips:
- Make sure the oil is the right temperature: If the oil is too hot, the churros will burn on the outside before cooking through; if it’s too cool, they’ll absorb too much oil and become greasy.
- No piping bag? You can use a zip-top bag with the corner cut off or just form the churros by hand (though they won’t have the star shape).
- Storage: Fresh churros are best enjoyed immediately, but you can store leftovers in an airtight container for up to 2 days. Reheat them in the oven to restore some crispiness.
These homemade churros are crispy on the outside, soft on the inside, and bursting with cinnamon sugar goodness. Perfect for satisfying your sweet cravings! Enjoy!