Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 8 people
Hassle-free churros recipe that you can make in the comfort of your home. No more driving to the mall if you find yourself craving. Coated in cinnamon sugar, these homemade churros is the ultimate treat!
Ingredients
1/2 c water
1/2 c whole milk
8 tablespoons unsalted butter
1 teaspoon granulated sugar
1/4 teaspoon salt
1 c all-purpose flour
4 large Eggs cold
1/2 c granulated sugar
1 teaspoon cinnamon
vegetable oil or canola oil to fry churros
How to make Easy Homemade Churros
Step 1: Combine half cup water, half cup milk, 8 tablespoons butter, a tsp sugar, and 1/4 tsp salt in a medium saucepan. Bring to a boil while frequently stirring over medium heat.
Step 2: Remove the saucepan from the heat, and with a wooden spoon, quickly stir in a cup of flour until well incorporated.
Step 3: Place the saucepan back on the heat. To release the extra moisture, stir for about 2 minutes until a smooth dough ball and a thin film form on the bottom of the pan.
Step 4: Into a large mixing bowl, transfer the mixture from the saucepan. Beat with an electric mixer on medium speed for about 2 minutes. Add in the eggs a piece at a time, beating every after each addition. Continue to mix until you have a smooth dough that forms a thick ribbon when pulled up.
Step 5: Heat to 375 degrees F two inches deep vegetable oil, keeping the oil’s temperature between 350 to 375 degrees F when frying.
Step 6: Into a pastry bag fitted with a large open star tip, transfer the dough and the pipe 6 inches of dough into the hot oil. Use scissors to cut the dough. Fry the dough for about 1 1/2 minutes on each side until golden brown. Use tongs to flip the dough and fry the other side for 1 1/2 minutes more. I suggest frying in batches, around 5 to 6 churros at a time.
Step 7: Place the cooked churros on a paper towel-lined plate. Roll them in cinnamon sugar.
Step 8: Serve and enjoy!
Nutrition Facts:
Amount Per Serving: Calories 368 | Fat 28g 43% | Saturated Fat 19g 119% | Cholesterol 114mg 38% | Sodium 113mg 5% | Potassium 67mg 2% | Carbohydrates 26g 9% | Fiber 1g 4% | Sugar 14g 16% | Protein 5g 10% | Vitamin A 498IU 10% | Calcium 38mg 4% | Iron 1mg 6%
Ingredients
- 1/2 c water
- 1/2 c whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 c all-purpose flour
- 4 large Eggs cold
- 1/2 c granulated sugar
- 1 teaspoon cinnamon
- vegetable oil or canola oil to fry churros
Instructions
Step 1: Combine half cup water, half cup milk, 8 tablespoons butter, a tsp sugar, and 1/4 tsp salt in a medium saucepan. Bring to a boil while frequently stirring over medium heat.
Step 2: Remove the saucepan from the heat, and with a wooden spoon, quickly stir in a cup of flour until well incorporated.
Step 3: Place the saucepan back on the heat. To release the extra moisture, stir for about 2 minutes until a smooth dough ball and a thin film form on the bottom of the pan.
Step 4: Into a large mixing bowl, transfer the mixture from the saucepan. Beat with an electric mixer on medium speed for about 2 minutes. Add in the eggs a piece at a time, beating every after each addition. Continue to mix until you have a smooth dough that forms a thick ribbon when pulled up.
Step 5: Heat to 375 degrees F two inches deep vegetable oil, keeping the oil’s temperature between 350 to 375 degrees F when frying.
Step 6: Into a pastry bag fitted with a large open star tip, transfer the dough and the pipe 6 inches of dough into the hot oil. Use scissors to cut the dough. Fry the dough for about 1 1/2 minutes on each side until golden brown. Use tongs to flip the dough and fry the other side for 1 1/2 minutes more. I suggest frying in batches, around 5 to 6 churros at a time.
Step 7: Place the cooked churros on a paper towel-lined plate. Roll them in cinnamon sugar.
Step 8: Serve and enjoy!
