Churros
- Ferreira Foodtown
- Jun 3
- 2 min read
These crispy Mexican fritters with sweet cinnamon sugar are very common at fairs. In many local places, people wait hours in line to get warm churros with a chocolate dipping sauce.
These churros are crispy on the outside, yet wonderfully tender on the inside. This homemade churro recipe will quickly become a staple in your dessert rotation.
What Is a Churro?
A churro is a cinnamon- and sugar-topped fried pastry dough stick with Spanish and Portuguese origins. Churros are similar to doughnuts, but they have ridges because they are piped out of a pastry bag. Because they are fried instead of baked, churros have a fluffy and tender interior with a satisfyingly crispy exterior.
Churros Ingredients
These are the six ingredients you'll need to make this homemade churro recipe:
Water: This recipe for churros starts with a cup of water.
Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping.
Salt: A pinch of salt enhances the flavors of the other ingredients.
Oil: You'll need vegetable oil for the dough and to fry the churros.
Flour: All-purpose flour gives the churro dough structure.
Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving
How to Serve Churros
Churros are traditionally served with a sweet dipping sauce. Try pairing them with homemade chocolate sauce or vanilla sauce.
How to Store Churros
Store the (completely cooled) churros in an airtight container lined with paper towels at room temperature for up to two days.
Ingredients
1 cup water
2 ½ tablespoons white sugar
2 tablespoons vegetable oil
½ teaspoon salt
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions
Gather all ingredients.
Combine water, 2 ½ tablespoons sugar, 2 tablespoons vegetable oil, and salt in a small saucepan over medium heat; bring to a boil then remove from heat.
Stir in flour, stirring constantly, until mixture forms a ball.
Heat 2 quarts oil in a deep fryer or deep pot to 375 degrees F (190 degrees C). Transfer dough to a sturdy pastry bag fitted with a medium star tip.
Carefully pipe dough, working in batches of a few 5- to 6-inch strips at a time, into the hot oil.
Cook until golden; transfer churros to paper towels to drain using a spider or slotted spoon.
Combine ½ cup sugar and cinnamon in a bowl; roll churros in cinnamon and sugar mixture. Serve warm.
Comments