Description
Delicious homemade Mexican churros made from a classic pâte à choux dough, fried to golden perfection and coated with a sweet cinnamon sugar mixture. Perfectly crispy on the outside and tender inside, these churros are a delightful treat for any occasion.
Ingredients
Units
Scale
Frying Oil
- 4 cups vegetable or canola oil
Pâte à Choux Churro Dough
- 1 cup water
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat Oil: Heat the oil in a large pot to between 350 and 375 degrees Fahrenheit, preparing it for frying.
- Make Dough Base: In a large saucepan, combine water, salted butter, vanilla extract, and salt. Heat over medium heat until the butter is completely melted and the mixture begins to simmer, then remove from heat.
- Add Flour: Stir in all-purpose flour quickly with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan.
- Incorporate Eggs: Add eggs one at a time, mixing and mashing thoroughly after each addition until the dough is smooth and fully combined.
- Prepare for Frying: Transfer the dough to a large pastry bag fitted with a large star-shaped tip for piping.
- Pipe and Fry: Working in batches of 3 to 5, pipe dough directly into the hot oil, cutting with scissors to desired length. Fry the churros until they puff up and turn golden brown, about 2 to 4 minutes, turning halfway through for even cooking.
- Drain Churros: Using tongs, remove the cooked churros and place them on a paper towel-lined plate to drain excess oil for 1 to 2 minutes.
- Coat with Cinnamon Sugar: Once cool enough to handle, place cinnamon and sugar in a resealable plastic bag and add churros in small batches. Shake gently to coat evenly with the cinnamon sugar mixture.
Notes
- Ensure oil temperature remains steady between 350–375°F to achieve crispy and evenly cooked churros.
- Use a large star-shaped tip on the pastry bag to create the traditional ridged texture.
- If you don’t have a pastry bag, a sturdy plastic bag with a corner snipped works as a substitute.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
- Churros are best served fresh and warm for optimal crispiness and flavor.
Nutrition
- Serving Size: 1 churro
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
