Description

There’s something irresistibly charming about indulging in Authentic Churros, those crispy, golden delights that transport your taste buds straight to the heart of Spain.

Ingredients

Scale

For the Churro Dough:

1 cup (240 ml) of water
2 tablespoons of granulated sugar
1/2 teaspoon of salt
1 cup (125 g) of all-purpose flour
2 large eggs
1/4 cup (60 ml) of vegetable oil (plus extra for frying)
1 teaspoon of vanilla extract (for additional flavor)

For the Coating:

1 cup (200 g) of granulated sugar
2 teaspoons of ground cinnamon

For the Chocolate Sauce (optional but highly recommended):

1 cup (240 ml) of whole milk
6 ounces (170 g) of semi-sweet chocolate (chopped, or you can use chocolate chips)
1 tablespoon of unsweetened cocoa powder
2 tablespoons of granulated sugar (adjust based on your sweetness preference)
1/2 teaspoon of vanilla extract
Pinch of salt

Authentic Churros

Variations and Alternative Ingredients:

If you want to add a twist to your churros, consider these variations:

Chocolate or Matcha Churros: Incorporate 2 tablespoons of unsweetened cocoa powder or matcha powder into the dough for a unique flavor.
Spiced Churros: For more depth of flavor, add a pinch of nutmeg or allspice to the sugar coating.
Filled Churros: Pipe in your favorite fillings such as dulce de leche or chocolate ganache after frying for a decadent treat.

Instructions

Gather Ingredients for Authentic Churros
Start by collecting all necessary ingredients. You will need: 1 cup of water, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1 cup of all-purpose flour, and 2 teaspoons of vanilla extract. For frying, prepare about 2 cups of vegetable or canola oil. Also, have cinnamon sugar ready by mixing 1/4 cup sugar with 1 tablespoon cinnamon.
Prepare the Batter
In a medium saucepan, combine the water, sugar, and salt. Bring this mixture to a gentle boil over medium heat.
Once boiling, remove the saucepan from the heat. Gradually stir in the flour until it forms a smooth dough.
Add the vanilla extract and mix until fully incorporated. Allow the dough to cool slightly for about 5 minutes, making it easier to handle.
Prepare for Frying
While the dough cools, heat the oil in a deep skillet or frying pan over medium heat. You can check if the oil is hot enough by dropping a small piece of dough into it; it should sizzle immediately.
Pipe the Churros
Transfer the dough into a piping bag fitted with a star-shaped tip. This will give the churros their unique shape.
Once the oil is ready, carefully pipe strips of dough directly into the hot oil. Cut them to your desired length using scissors.
Fry the Churros
For 2 to 4 minutes per side, or until they turn golden brown. Make sure not to overcrowd the pan; fry them in batches if necessary.
Drain and Coat
Once cooked, use a slotted spoon to remove the churros and let them drain on paper towels. While they are still warm, roll them in the prepared cinnamon sugar mixture to coat them evenly.

Notes

Maintaining the Right Temperature
Temperature control is essential for cooking churros. Start by heating your oil to around 350°F (175°C). Use a thermometer to monitor the temperature consistently. If the oil is too hot, churros will brown too quickly on the outside and remain raw inside.

Prep Time: 50minutes
Cook Time: 35minutes
Cuisine: Mexican, Spanish

Nutrition

Serving Size: Makes 14 – 16 churros
Calories: 48kcal
Carbohydrates: 11g
Protein: 1g