Looking for the ultimate comfort dessert? Try our easy and decadent Churros recipe, made with only a few ingredients you probably have in your pantry. With Labor Day just days away and fall not far behind, we felt this was the perfect time to recreate our favorite childhood dessert, and it couldn't be simpler.
As known by now, my husband and I love all kinds of desserts; however, we have a particular bond with churros because they bring us memories of our childhood back in Paraguay, where you find churros vendors walking in the streets on every corner selling piping hot churros that are crispy perfection on the outside and filled with creamy dulce de leche and dusted with sugar for total magic in the mouth experience!
Jump to:
- What are Churros?
- A Brief History of Churros
- Why You Should Try Churros
- Brief highlights of our Churros recipe:
- Differences between Spanish Churros vs. Mexican Churros
- Churros Ingredients
- Tools you'll need
- How to Make Churros
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Churros
- FAQ
- Related Recipes:
- 📋 Recipe
What are Churros?
Churros are a delicious deep-fried dough pastry that originated in Spain and has been making the mouth water for centuries. Whether you're a fan of the classic sugar-coated version or prefer something a little more savory, churros are a treat that's hard to resist. In this article, we'll dive into the history of churros, how they're made, and why they're a must-try for any foodie.
A Brief History of Churros
Churros have been around for hundreds of years and are said to have originated in Spain in the 15th century. They were created as portable food for shepherds who needed a quick and easy snack while tending to their flocks. The dough was made from a simple mixture of flour, water, and salt and was cooked over an open flame. Over time, adding sugar and cinnamon became popular, and churros evolved into the sweet treat we know and love today.
Why You Should Try Churros
Churros are a must-try for any foodie for several reasons. Firstly, they're delicious. The crispy exterior gives way to a warm and fluffy interior, and the sweet sugar coating and rich dipping sauce combination is simply irresistible. Secondly, churros are versatile. Whether you prefer the classic sugar-coated version or something more savory, there's a churro for everyone. Finally, churros are a fun food.
They're perfect for sharing with friends, and dipping them into a rich sauce is a treat. Churros are a sweet and savory delight that has been enjoyed for centuries. Whether you're a fan of the classic sugar-coated version or prefer something a little more savory, churros are a treat that's hard to resist. So next time you're looking for a delicious snack, try churros and discover why they're a must-try for any foodie.
Brief highlights of our Churros recipe:
- Taste: Churros are a beloved comfort dessert with a delightful combination of sweetness and warmth. These deep-fried dough pastries are sugar-coated, providing a satisfyingly sweet and slightly crispy exterior. The real magic happens when they are filled with creamy dulce de leche, delivering a rich caramel-like flavor.
- Texture: Churros present a pleasing textural experience with their crispy and sugary outer layer that encases a warm and fluffy interior. The contrast between the crispness of the coating and the softness of the dough is truly satisfying. As you bite into a churro filled with dulce de leche, the creamy filling adds an extra layer of texture that enhances the overall enjoyment.
- Method: Making these delicious churros is a straightforward process. Start by preparing a dough from water, milk, butter, sugar, salt, and flour. After kneading the dough, it's piped into lengths and fried until golden brown and crispy. The final step involves rolling the fried churros in sugar and filling them with warm dulce de leche, creating a dessert that's as simple to make as it is indulgent to enjoy.
Differences between Spanish Churros vs. Mexican Churros
- Ingredients: The main ingredients in Spanish and Mexican churros are flour, water, and salt. However, Mexican churros often include eggs, cinnamon, and sugar in the dough, while Spanish churros typically do not. Mexican churros are often rolled in cinnamon and sugar after being fried, while Spanish churros are usually only coated in sugar.
- Size and Shape: Spanish churros are typically longer and thinner than Mexican churros, which tend to be shorter and thicker. Spanish churros are also often straight, while Mexican churros are more likely to have a curved or looped shape.
- Serving: Spanish churros are often served as breakfast or dessert and are typically accompanied by a cup of hot chocolate for dipping. On the other hand, Mexican churros are more commonly served as a snack food and are often paired with sweet dipping sauces like caramel or cajeta.
- Variations: Spanish churros are typically made with a simple dough mixture and are sugar-coated. However, many variations of Mexican churros include filled churros (filled with sweet or savory fillings), churro bites, and churro ice cream cones.
Churros Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Churros:
- Water: Provides moisture to create a dough when combined with the other liquid ingredients.
- Whole milk: Adds richness and creaminess to the churro dough.
- Unsalted butter: Contributes flavor and helps make the churros tender.
- Sugar: Adds sweetness to the dough.
- Kosher Salt: Enhances the flavor of the dough and balances the sweetness.
- All-purpose flour: The main dry ingredient that gives structure to the churro dough.
For the Coating and Filling:
- Plain white sugar: Used for coating the fried churros, giving them a sweet and slightly crispy exterior.
- Dulce de leche: Serves as a filling and a coating for the churros. It provides a rich and sweet caramel-like flavor to the churros.
Tools you'll need
- Mixing Bowls
- Saucepan
- Whisk
- Pastry Bag with Star-Shaped Nozzle
- Fryer or Deep Skillet
- Tongs or Slotted Spoon
- Paper Towels
How to Make Churros
Note: The full instructions are provided in the recipe card below.
Line a rimmed baking sheet with parchment paper or a baking mat and set it aside. In a shallow dish, add the granulated sugar and set it aside. Combine water, milk, unsalted butter, sugar, and salt in a medium nonstick saucepan over medium heat. Cover and bring to a boil.
Stir in the flour and mix vigorously with a wooden spoon until it forms a smooth dough and starts to pull away from the pan, about 2 to 5 minutes. Transfer the dough to a bowl of a standing electric mixer with the dough hook attached and knead until smooth.* (You must work fast and don't let the dough get cool). Next, transfer the dough to a churro maker, a large pastry bag fitted with a ½-inch wide star tip, or a similar device for preparing churros.
Pipe the batter into 5-6 inches lengths about 2 inches apart on the prepared baking sheet. (The warmer the dough, the easier it is to manipulate when squeezing/pipping the dough😉) When the oil reaches 350° F, gently drop a few strips of dough in the hot oil and fry until golden brown and crisp. Once cooked, remove them from the oil and immediately place them in the sugar bowl; roll each fried pastry dough to coat with the sugar fully.
Repeat frying 3 to 4 strips of dough at a time. (about 4 to 5 minutes) * Make sure you keep turning it so it can cook evenly. With a skewer, carve a hole through the center of each churro. Warm the Dulce de leche in a microwave-safe bowl. Then, place the dulce de leche in a piping bag fitted with a small, narrow tip. Pipe the filling into the churros starting from the center until it comes out the end, then flip it around and repeat for the other end so it is filled. Buen provecho!😋
Substitutions
- Flour: All-purpose flour can be substituted with gluten-free or almond flour for a gluten-free or low-carb option.
- Butter: Butter can be substituted with vegan butter or coconut oil for a dairy-free option.
- Sugar: Regular sugar can be substituted with coconut sugar, maple syrup, or any other natural sweetener for a healthier option.
- Oil for frying: Vegetable or canola oil can be substituted with coconut oil for a healthier option.
Variations
- Filled Churros: Fill a piping bag with melted chocolate, dulce de leche, or any other sweet filling, and pipe the mixture into the center of the churro before frying.
- Cinnamon Sugar Churros: Roll the fried churros in a mixture of cinnamon and sugar for extra flavor.
- Chocolate Dipped Churros: Dip the warm churros into melted chocolate for a rich and indulgent treat.
- Churro Bites: Cut the churro dough into bite-sized pieces before frying for a fun and easy snack.
- Churro Ice Cream Cones: Roll the warm churros into a cone shape and fill them with your favorite ice cream flavor for a unique dessert.
- Savory Churros: Omit the sugar and roll the churros in a mixture of grated cheese and spices, or serve with a savory dipping sauce such as salsa or cheese dip.
How to Serve
Churros are best served warm and fresh out of the fryer. For a classic experience, serve them with a cup of hot chocolate for dipping. You can also serve them with a sweet dipping sauce such as caramel, chocolate, or dulce de leche.
How to Store & Re-Heat
To store: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. They will lose their crispiness over time but can still be reheated for a slightly softer version of the original treat.
To reheat: Preheat your oven to 400°F (200°C). Place the churros on a baking sheet lined with parchment paper and bake for 5-7 minutes or until they are crispy and warm. Alternatively, heat them in the microwave for 20-30 seconds or until warm.
Make-Ahead
Churro dough can be made and stored in the refrigerator for up to 24 hours. When ready to serve, pipe the dough into the fryer and cook until golden and crispy.
How to Freeze
Churros can also be frozen for later use. After cooling to room temperature, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once firm, transfer them to a freezer-safe bag and store them in the freezer for up to 3 months. To reheat frozen churros, bake in a preheated oven at 400°F (200°C) for 10-15 minutes or until crispy and warm.
Tips for Making The Best Churros
- Use the right type of flour: All-purpose flour is the most commonly used for making churros, but you can also use cake flour for a lighter, crispier texture.
- Don't overmix the dough: Overmixing the dough can result in tough, chewy churros. Mix the dough just until it comes together, and avoid overworking it.
- Use a star-shaped nozzle: A star-shaped nozzle will give your churros their signature ridges, which help to hold the sugar and cinnamon coating. The warmer the dough, the easier to manipulate when squeezing/pipping it.
- Fry at the right temperature: The oil temperature is crucial for getting the right texture in your churros. Fry at 350°F (180°C) for the best results.
- Drain excess oil: After removing the churros from the fryer, drain them on a paper towel-lined plate to remove any excess oil.
- Coat in sugar while still warm: The sugar will stick better to the churros if you roll them in the sugar while they are still warm from the fryer.
- Serve immediately: Churros are best served warm and fresh from the fryer. If you're making them for a crowd, keep them warm in a 200°F (93°C) oven until ready to serve.
FAQ
Can churros be made gluten-free?
Yes, churros can be made gluten-free using gluten-free flour instead of all-purpose flour.
Can churros be made vegan?
Yes, churros can be made vegan using a flax or chia egg instead of a regular egg and vegan butter or coconut oil.
Why is my churro dough too runny or sticky?
This can happen if you don't stir the dough vigorously enough while cooking. Ensure it cooks until it forms a smooth dough that pulls away from the pan.
My churros turned out too greasy. What went wrong?
The oil may not have been hot enough. Ensure your oil is at 350°F before frying the churros to prevent excessive absorption.
How do I know when the churros are fully cooked?
Churros are done when they turn golden brown and become crisp. Fry them for 4-5 minutes, turning them to cook evenly.
My churros are not crispy. What can I do?
Ensure the oil is at the right temperature (350°F) and that the churros are not too close together when frying to allow proper heat circulation.
Why did my churros deflate after frying?
The dough may have cooled too much before frying. Work quickly, and don't let the dough get cold after kneading.
Related Recipes:
📋 Recipe
How to Make Churros
Tools
Ingredients
- 1 cup of water
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- ¼ tsp. Kosher Salt
- 2 cups all-purpose flour , sifted
For the Coating and Filling
- ½ to 1 cup of plain white sugar
- 1 can of Dulce de leche. "La lechera is my go-to brand."
Instructions
- Line a rimmed baking sheet with parchment paper or a baking mat and set it aside. In a shallow dish, add the granulated sugar and set it aside.
- In a medium nonstick saucepan over medium heat, combine water, milk, unsalted butter, sugar, and salt. Cover and bring to a boil.
- Stir in the flour and mix vigorously with a wooden spoon until it forms a smooth dough and starts to pull away from the pan, about 2 to 5 minutes.
- Transfer the dough in a bowl of a standing electric mixer with the dough hook attached and knead until smooth.* (You must work fast and don't let the dough get cool). Next, transfer the dough to a churro maker or a large pastry bag fitted with a ½ inch wide star tip or a similar device for preparing churros.
- Pipe the batter into 5-6 inches lengths about 2 inches apart on the prepared baking sheet. (The warmer the dough, the easier it to manipulate when squeezing/pipping the dough)
- When the oil reaches 350° F, gently drop a few strips of dough in the hot oil and fry until golden brown and crisp. Once cooked, remove them from the oil and immediately place them in the sugar bowl; roll each fried pastry dough to coat with the sugar fully.
- Repeat frying 3 to 4 strips of dough a time. (about 4 to 5 minutes) * Make sure you keep turning the churro so it can cook evenly.
- With a skewer, carve a hole through the center of each churro. Warm the Dulce de leche in a microwave-safe bowl. Then, place the dulce de leche in a piping bag fitted with a small, narrow tip. Pipe the filling into the churros starting from the center until it comes out the end, then flip the churros around and repeat for the other end, so it is filled. Buen provecho!
- Enjoy!
Notes
- To store: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. They will lose their crispiness over time but can still be reheated for a slightly softer version of the original treat.
- To reheat: Preheat your oven to 400°F (200°C). Place the churros on a baking sheet lined with parchment paper and bake for 5-7 minutes or until they are crispy and warm. Alternatively, heat them in the microwave for 20-30 seconds or until warm.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
