Traditional Churros - Crispy and Delicious
Churros are a classic treat that combines a crispy, golden shell with a soft, doughy center. Traditionally served with a dusting of sugar and cinnamon, churros are even better when dipped in a rich chocolate sauce. They’re simple to make and perfect for sharing, making them an ideal snack or dessert. This recipe walks you through each step, so you can recreate this popular Spanish street food at home.
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- Vegetable oil, for frying
- 1/2 cup sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
-
Optional Chocolate Sauce
- 1/2 cup heavy cream
- 4 ounces dark chocolate, chopped
Directions
Prepare the Dough. In a medium saucepan, combine water, sugar, salt, and butter. Bring the mixture to a boil, stirring until the butter is melted. Reduce the heat to low and add the flour, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
Incorporate Eggs and Vanilla. Remove the pan from heat and allow it to cool for a couple of minutes. Add the vanilla extract, then beat in the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and sticky.
Prepare for Frying. Heat vegetable oil in a large pot to 375°F (190°C). While the oil heats, spoon the dough into a pastry bag fitted with a large star tip.
Pipe and Fry. Carefully pipe 4-inch strips of dough directly into the hot oil, using scissors or a knife to cut the dough from the tip. Fry a few churros at a time for 2-3 minutes or until golden brown, turning them occasionally for even cooking.
Drain and Coat. Using a slotted spoon, transfer the churros to a plate lined with paper towels to drain excess oil. While still warm, roll the churros in a mixture of sugar and cinnamon.
Optional Chocolate Sauce. For a decadent dip, heat heavy cream in a small saucepan until steaming, then pour it over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
Serve the churros warm, with or without chocolate sauce.
Recipe tips
The dough may seem thick but should be sticky enough to hold together. If it’s too runny, let it cool slightly before adding more flour. For best results, keep the oil at a steady 375°F (190°C) to ensure the churros cook evenly without becoming greasy. Roll churros in the cinnamon-sugar mixture while they’re still warm to ensure an even coating.
Nutrition Facts (per serving)
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