Homemade Churros
These Homemade Churros are crispy on the outside, soft and tender inside, and coated in cinnamon sugar for the ultimate sweet treat. Serve them warm with rich chocolate dipping sauce for a dessert that tastes like it came straight from a street café in Spain—with just a little extra American-style sweetness.
Servings: 6
Calories: 375kcal
Ingredients
Churro Dough
- 1 cup water
- ¼ cup unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Chocolate Sauce
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Churros
- Prepare the Dough: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.
- Add Flour: Once the mixture starts to boil, reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from the heat and let the dough cool for a few minutes.
- Add Egg and Vanilla: Once slightly cooled, add the egg and vanilla extract to the dough. Stir until the egg is fully incorporated, and the dough is smooth and sticky.
- Prepare for Frying: Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.
- Pipe and Fry Churros: Pipe 4- to 5-inch (10-13 cm) strips of dough into the hot oil, then cut off each piece with scissors. Fry a few churros at a time, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally, about 3-4 minutes per churro.
- Drain and Coat: Remove churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.
Cinnamon-Sugar Coating
- Mix the Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.
Chocolate Sauce
- Make the Sauce: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
Notes
Nutrition information is an estimation and will vary depending upon ingredients used.
Nutrition
Calories: 375kcal | Carbohydrates: 43g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 400mg | Potassium: 132mg | Fiber: 2g | Sugar: 25g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg
