Churros Recipe

: Steps & Key Tips For The Crispiest Results

It won’t be an exaggeration to say that the most loved food items are either fried, sweet, or crunchy. Or in the case of churros, all three! A fried-dough pastry from Spain and Portugal, churros are crispy on the outside and soft on the inside with a ridged texture. Coated with cinnamon-sugar mix, churros can be consumed as is, with dippings, or even a mix of fresh fruit and sweet sauces. 

Here are the ingredients you need for a classic churros recipe

• 1 cup water

• 6 tablespoons (about 85g) unsalted butter, cubed

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• 1 cup all-purpose flour

• 3 large eggs

• 1 teaspoon vanilla extract

• Neutral frying oil (e.g., vegetable, canola, or peanut oil)

• ¾ cup granulated sugar

• 2 teaspoons ground cinnamon

Usually, churros are coated with sugar and cinnamon before being dipped in chocolate. The ingredients above do not include the recipe for the chocolate dip; however, you only need chocolate chips and heavy cream to make it. 

In a medium saucepan, combine the water, cubed butter, 1 tablespoon of sugar, and salt. Bring the mixture to a rolling boil over medium heat. Once boiling, immediately remove from the heat. Vigorously stir in the all-purpose flour using a wooden spoon until the mixture pulls away from the sides and forms a cohesive ball. Let the dough cool for about 5 to 7 minutes, so it is no longer steaming hot.

Add the eggs one at a time to the cooled dough, mixing vigorously after each addition until smooth and glossy. (The dough may separate initially, but keep stirring!) Mix in the vanilla extract. Transfer the dough into a piping bag fitted with a large star-shaped nozzle. Line a cutting board or baking sheet with parchment paper and pipe 5 to 6-inch strips of dough.

Heat about 2 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 190°C. Carefully drop the piped churros into the hot oil (peel them off the parchment paper gently before sliding them in). Fry in small batches to avoid crowding the pan. Cook for 2 to 3 minutes, turning occasionally, until the churros are deeply golden and crispy. While they fry, add cinnamon and sugar to a small bowl. Remove the churros with a slotted spoon and drain on paper towels. While still warm, roll the churros in a shallow bowl containing your mixed cinnamon and sugar.

You can serve the churros as is or with the popular chocolate dip. Or go for a nutty peanut butter, fresh and fruity Greek yoghurt, or sweetened condensed milk drizzle, or even a savoury cheese dip for a fusion twist. For the traditional chocolate dip, heat heavy cream (¾ cup) in a small microwave-safe bowl or in a saucepan until it is just simmering (do not boil). Pour the hot cream over your chocolate chips and let it sit for a minute. Stir until smooth and silky. Serve it hot with churros. 

For an eggless version, the steps and ingredients remain the same – just the eggs are not added. Since eggs don’t have to be added, the dough can be piped after it’s cooled down slightly. You can pipe strips directly into hot oil, as you would for the Indian jalebi, and fry until golden brown and crisp. Both versions taste amazing, but normal churros are fluffy and slightly chewy due to the eggs, while eggless churros are lighter, more delicate, and consistently crispy through to the centre.

When making churros at home, the dough should be thick enough to hold its shape when piped, but soft enough to pipe smoothly. If making egg-based churros, add the eggs only after the dough has cooled slightly to prevent scrambling. Fry the churros in medium-hot oil (around 175–180°C); oil that's too hot will brown the outside before the inside cooks. 

Churros are one of the most popular fried desserts across the globe. Not only are they endlessly customisable when it comes to the toppings, but they can also be made at home since they don’t require highly specialised equipment. Try this churros recipe over the weekend, and impress your guests during brunch. Or simply treat yourself at the end of the week with a batch of hot, fried churros!