Crispy Churros
Churros are fried, cinnamon-flavored sticks of choux pastry dough. 🎢 They are crispy and rich, to be rolled in sugar as soon as they come out of the oil.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Easy
- Per person
- €0.25
By the CookinBreak team
Ingredients 8
Estimated cost €5.00
Equipment
Saucepan
Baking sheet
Kitchen thermometer
Piping bag
Fluted piping tip
Draining tongs
Instructions
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In a saucepan, heat the water, sugar, salt, and oil. Bring to a boil.
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Remove from the heat, add the flour and baking powder. Mix until you get a smooth dough.
Transfer the dough to a piping bag fitted with a star tip.
Heat the oil in a skillet. Pipe the dough directly into the hot oil, cut with scissors.
Fry until golden. Drain and dust with sugar.
Serve hot with a chocolate sauce.
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Goes well with
🎅 Christmas: all recipes
Nutrition facts
per serving · estimate300kcal
- Protein4 g5%
- Carbs38 g52%
- Fat14 g43%
- Fiber1 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
✨For a variation, sprinkle the churros with cinnamon and sugar for an even more exquisite explosion of flavors!
Freezing : Can you freeze this recipe?
Not recommendedFried churros cannot be frozen because they lose their crispy texture. The raw dough can be frozen for up to 1 month in an airtight bag.
Storage : How long does it keep?
Eat immediately for the best, crispiest texture. Fried churros soften quickly and do not keep well.
Making ahead : Can you make it the day before?
Same dayFried churros cannot be made the day before. The raw dough can be made up to 12h ahead, kept chilled and covered.
Reheating : How do you reheat it?
Reheating not recommended: the churros soften and lose their crispness. Microwave and oven are ineffective at restoring the original texture.
Variations
- Roll the hot churros in sugar mixed with cinnamon.
- Serve with thick hot chocolate or dulce de leche.
- Make mini churros by cutting the sticks shorter.
Mistakes to avoid
- Using oil that is not hot enough: the churros soak up the grease and stay soft. Heat the oil well before piping the dough.
- Frying too many churros at once: fry them in small batches to keep the oil hot.
- Waiting to add the sugar: dust with sugar as soon as they come out of the oil, while they are still hot.
Frequently asked questions
How do you make churro dough?
Bring the water to a boil with the sugar, salt, and oil, remove from the heat, then add the flour and baking powder. Mix until you get a smooth dough, then transfer it to a piping bag fitted with a star tip.
How do you fry churros?
Heat the sunflower oil in a skillet, then pipe the dough directly into the hot oil and cut it with scissors to the length you want. Fry until the churros are golden, then drain them.
Which piping tip should you use for churros?
Use a star tip: its ridges give churros their characteristic grooves. Fill the bag with dough, then pipe it over the hot oil, cutting the sticks with scissors.
What should you serve churros with?
Serve them hot, dusted with sugar as soon as they come out of the fryer, with a chocolate sauce for dipping. They are best freshly fried, crispy on the outside.
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Crispy Churros
Step 1 of 6
In a saucepan, heat the water, sugar, salt, and oil. Bring to a boil.
For this step
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups water
- 4 tbsp sugar
- ¼ cup vegetable oil
- sugar
- sunflower oil