Homemade Churros
Crunchy on the outside, soft and pillowy on the inside. With this quick and easy Churros recipe, you can make this famous street treat at home in just a few minutes
Equipment
- Silicone spatula
- Piping bag
- Non-stick saucepan
Ingredients
- 120 gs butter
- 90 ml water
- 12 ml full-fat milk
- 20 gs caster sugar
- 1/4 tsp salt
- 85 gs all-purpose flour
- 2.25 eggs
- Neutral oil for frying
- Cinnamon sugar
- Dipping of your choice
Instructions
- In a saucepan, add the butter, water, milk, sugar, and salt and bring it to a boil on medium heat.120 gs butter, 90 ml water, 12 ml full-fat milk, 20 gs caster sugar, 1/4 tsp salt
- Once the mixture starts boiling, stir the flour into the saucepan. Continue stirring the mixture for 5-8 minutes, until the dough starts coming off the sides of the pan and starts making a crackling sound.85 gs all-purpose flour
- Remove the dough from the stovetop and transfer it to a bowl of a stand mixer with a paddle attachment (you can also use an electric mixer for the next steps). Mix the dough on high speed for 3-5 minutes, until there is no more steam coming out of it.
- Add the eggs, one at a time, and mix the dough on medium speed until all the eggs are well-incorporated.2.25 eggs
- Transfer the prepared dough into a piping bag with a star or ribbed tip (I used Wilton's 1M), line a tray with baking paper, then pipe straight lines of the dough in the shape of churros. Freeze the dough for 15-20 minutes until it's set.
- Heat the oil in a deep wok or saucepan, then drop the set churros and fry on medium heat until they are golden brown. Make sure that the oil is not too hot, or the churros will cook from the outside but will not be properly cooked from the inside.
- Coat the hot churros in cinnamon sugar, then dip in the dipping of your choice and enjoy immediately.