Churros

5 from 1 vote

These Churros are crispy on the outside, soft and fluffy on the inside, with a sweet cinnamon kick. Plus, enjoy two fantastic dipping sauces!

Prep Time20

Cook Time5

Resting Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: churro, churros

Servings: churros

Author: Chelsea Lords

Cost: $3.52

Equipment

Open star tip
Candy Thermometer
Piping bag cloth/canvas recommended

Ingredients

Dulce de Leche Sauce see note 1
Chocolate Sauce

Cinnamon Sugar Coating

3/4 cup granulated sugar
1/4 cup light brown sugar or dark brown sugar
1 tablespoon ground cinnamon

Churros

8 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1-1/4 cup flour
1 teaspoon vanilla extract
3 large eggs
Vegetable oil or canola oil, for frying

US - Metric

Instructions

Mix ingredients listed under “Cinnamon Sugar Coating” in a bowl.
From the “Churros” section, heat butter, milk, water, salt, cinnamon, and sugar in a medium pot over medium-high heat, stirring until the butter melts, then bring to a boil. Once boiling, reduce heat, add flour, and stir vigorously for 1 minute. Remove pot from heat.
Mix dough with a silicone spatula until smooth without overmixing, about 1 minute. Let cool for 5 minutes. Add vanilla and eggs one at a time, mixing until each egg is integrated.
Transfer dough to a piping bag with an open star tip.
Heat oil in a deep fryer or heavy-bottomed large pot to 350°F, ensuring consistent temperature with a candy thermometer (see note 2). Set out a plate lined with paper towels.
Pipe 3–4 dough strips (3 inches each) into the oil, cutting ends with kitchen scissors.
Fry churros until golden brown, about 90 seconds to 2 minutes per side. Transfer to paper towels briefly, then generously coat in the cinnamon-sugar mix. Continue frying remaining dough, ensuring consistent 350°F oil temperature. Avoid frying more than 4 at a time (see note 3).
Serve hot with sauces. Churros are best enjoyed immediately.

Video

Notes

Note 1: If making the sauces, prep dulce de leche sauce first and chocolate sauce during the last churro batch. Reheat chocolate sauce if it thickens too much. See recipes for these sauces below.

Note 2: Use a candy thermometer to gauge the temperature of the oil. I do think that knowing the oil temperature is crucial for the perfect churros.

Note 3: Only fry 3–4 churros at a time. If the oil is crowded with dough, it will lower the oil temperature.

Dulce de Leche Sauce

1 cup heavy cream
1 cup light or dark brown sugar, firmly packed
½ cup full-fat, regular sweetened condensed milk
In a medium pot, heat 1 cup cream and 1 cup dark brown sugar. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the mixture reduces down to 1 cup (~10 minutes)
Once it has reduced, mix in ½ cup sweetened condensed milk and stir until everything is well combined. Let stand at room temperature to thicken while making the churros. Serve the sauce warm and re-warm in the microwave if it starts to get too thick.

Chocolate Sauce

4 ounces (1/2 cup) chopped dark chocolate baking bar (or semi-sweet)
½ cup heavy cream
Pinch of fine sea salt
Combine ingredients in a microwave-safe bowl. Heat in 15-second bursts, stirring between, until melted and smooth. Serve the chocolate sauce warm and re-warm in the microwave if it starts to get too thick.

Nutrition Note: Nutrition information is for one churro, without sauce. Frying oil was not included in the numbers, either.

Storage: Churros are best enjoyed fresh after frying and coating with cinnamon sugar. Refrigerate the dough for up to a day and bring it to room temperature before frying. For pre-fried churros, skip the sugar, store in an airtight container, and reheat at 350°F for 3–5 minutes before adding sugar. Enjoy within 1-2 days.

Nutrition