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Desserts

Churros

TIME

40 m

DIFFICULTY

Medium

SERVINGS

4

CALORIES

350 kcal

CARBS

38 g

PROTEIN

5 g

FAT

19 g

Z Churros

About this recipe

Churros have a long history in Spain, where they became a beloved fried-dough treat often enjoyed with hot chocolate. Their exact origin is uncertain, so this homemade version focuses on the crisp ridges and cinnamon-sugar coating that make them a favorite.

WHY YOU’LL LOVE IT

Crisp, golden ridges with a soft, tender center. A small batch makes about 12 churros for four servings. The cinnamon sugar coating gives them classic churro flavor.

Ingredients

  • 1 cup water (240 ml)
  • 2 tablespoons unsalted butter (28 g)
  • 1 tablespoon granulated sugar (12 g), for the dough
  • 1/4 teaspoon kosher salt (1 g)
  • 1 cup all-purpose flour, spooned and leveled (125 g)
  • 1 large egg (50 g), at room temperature
  • 1 teaspoon vanilla extract (5 ml)
  • 4–6 cups neutral oil, such as canola or vegetable oil (950 ml–1.4 L), for frying; use enough to reach about 2 inches in the pan
  • 1/3 cup granulated sugar (67 g), for coating
  • 1 teaspoon ground cinnamon (2.5 g), for coating

Preparation

  1. In a small bowl, combine the 1/3 cup sugar and cinnamon for coating. Set aside.
  2. Combine the water, butter, 1 tablespoon sugar, and salt in a medium saucepan. Bring to a full boil over medium-high heat.
  3. Remove the pan from the heat. Add the flour all at once and stir vigorously with a sturdy spoon until a thick dough forms and pulls away from the sides of the pan.
  4. Return the pan to low heat and stir for 1–2 minutes to dry the dough slightly. Transfer it to a bowl and let it cool for 5–10 minutes.
  5. Beat in the egg and vanilla until the dough is smooth and thick. Transfer the dough to a piping bag fitted with a large closed-star tip.
  6. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Pipe 4-inch strips of dough into the oil, cutting each strip free with kitchen scissors. Fry in small batches for about 2–3 minutes, turning once, until golden brown.
  7. Use a slotted spoon to transfer the churros to a paper-towel-lined rack. While still warm, roll them in the cinnamon sugar. Serve immediately.

Tips:

  • Use a large closed-star piping tip to create ridges and help the churros fry evenly.
  • Let the dough cool briefly before adding the egg so it does not scramble.
  • Keep the oil near 350°F (175°C); if it is too cool, the churros can absorb excess oil.
  • Fry only a few churros at a time so the oil temperature stays steady.
  • Coat the churros while warm so the cinnamon sugar sticks well.

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