Out homemade churros. The recipe we were asked for so many times! A few weeks ago I realized that I had a craving for churros. So I spent a few days going to several different churro places and trying them.
And even after that, I still had a craving for churros, and that’s when it got to me, I should make them at home this time. I was curious to get to make them and have them come out great at home. So we asked you on Instagram if you would like us to make and share how to make homemade churros, and so many of you said yes! I think I would have made this recipe anyways! Since I was to fixated in churros for some reason.
So here we bring you the recipe for making homemade churros. And relax, because it’s a lot easier than it looks, seriously. Churros are way easier than you think.
Besides, the good thing about churros is that you need very few ingredients to make them. For the dough, in our recipe you will see, you only need water, butter, sugar, salt, flour and eggs.
It should be clarified that here, we make and prepare the churros the way we make and eat them in Mexico. So they are thin churros that are covered with white sugar and cinnamon powder when they are ready.
We know that churros are eaten and prepared a little differently in each country. And they are one of those things that are eaten almost everywhere in the Spanish-speaking world, because they originally come from Spain. Surely in other countries they are eaten differently, and in fact I would love to know, if you are in one of those countries, how do you make and eat churros?
So, with this recipe you can feel confident making churros at home. They come out crispy ont he outside and quite soft on the inside, as they should be. And you will love the flavor of the dough! we guarantee it.
If you like this recipe, you have to check out our classic doughnuts recipe, one of our most loved recipes of all.
In a medium saucepan add the water with the butter, sugar and salt. Bring the pot to medium-high heat and cook until the mixture boils for 5 minutes, stirring frequently with a wooden or rubber spatula.
Lower the heat to medium-low, add the flour and cook for 1 more minute until a smooth, homogeneous dough forms (if it has a few lumps, it's okay).
Remove the pan from the heat, carefully transfer the dough to a large heatproof bowl and let it cool for 10 minutes or until it feels warm and not super hot.
Once the dough has cooled, add one egg and beat quickly with the same spatula or an electric mixer until fully integrated (it will seem like it is not joining the rest of the mixture but keep beating). Add the second egg and repeat the process until a very smooth dough is formed.
For frying and finishing:
Place the oil in a medium saucepan and bring it to medium heat. Approximately 5 cm high of oil is needed, so the amount will depend on the size of the pot. The oil should be at a temperature of 190°C at the time of frying the churros, so adjust the heat as needed.
Transfer the dough into a large pastry bag with a star-shaped dough stick no larger than 2 cm. Once the oil is at the right temperature, to form the churros, press the pastry bag so that a portion of dough comes out directly into the oil and then cut with a scissors when the churro is about 12 cm long. You can form and fry 3 churros at a time, cooking them for 90 seconds to 2 minutes on each side, until golden brown.
Separately, place the sugar with the cinnamon in a large flat dish. When the first batch of churros is ready, remove them from the oil and place them on a large plate with absorbent paper underneath to remove excess oil. Immediately after, dip them in the cinnamon-sugar mixture to soak them well. Repeat the same process to make the remaining churros and you are done.
We created this blog as a way to save all the recipes we make at home. We started making mostly desserts a long time ago as a hobbie. It soon turned into something else.
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