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!
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!😋
Related Recipes:
📖 Recipe
Easy 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.
