Are you craving the best churros you’ve ever had? If the answer is yes, then THIS Churros recipe is just what you’ve been waiting for!

The BEST fresh, homemade Churros made entirely from scratch right in the comfort of your very own kitchen. Crispy on the outside, buttery soft on the inside, with that irresistible addictive flavour you can’t resist. We turned your favourite Churro Ice Cream Bowls into the best churros of your life!

THE BEST CHURROS RECIPE

Churros are fairly simple to make and worth all the effort. It may feel somewhat daunting or incredibly intimidating to make these buttery strips of heaven, but with our helpful tricks and tips, you’ll be an expert in no time.

What makes our recipe different is the flavour and texture of our dough. Most recipes call for 3 or 4 eggs which we find puffs them up too much and creates softer churros with an ‘eggy’ taste.  We prefer ours to be exactly like — if not better — than those you find at street carts or cafés.

CRISPY outer edges only to find soft, tender, buttery centres when biting into them.
A hint of sweetness IN the dough as well as the coating.
Perfect churros every time.

HOW TO MAKE CHURROS FROM SCRATCH

Get everything ready before you start!

• Combine sugar and cinnamon together in a shallow bowl for your coating. You can also use pre-made cinnamon sugar.
• Line a plate with a double layer of paper towel for your cooked churros.
• Fill a large pot with 1 1/2 – 2 cups of oil.

CHURRO DOUGH

Heat butter in a medium-sized saucepan. Add in water, sugar, vanilla, cinnamon and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in flour, stirring with a large wooden spoon until well blended and forms a ball.

Take off heat and allow to cool for 10 minutes, or until just warm to the touch.

Once dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it’s not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms. It should be quite stiff, but soft enough to scoop. If it’s too stiff, simply mix in a couple extra tablespoons water. (You don’t want it too runny or it won’t pipe into the oil properly AND they won’t hold their shape.)

Scoop dough into a strong double lined pastry bag with a large open star tip nozzle. (I suggest using Wilton 1M or Ateco 845 or 846.) To make it easy, put the bag into a tall cup and fold edges around the top of the glass. Scoop dough into the bag until half full for easier piping.

COOK CHURROS

The best way to get a perfect straight cut/edges is to lightly oil the blade end of your scissors. You can do this by either dipping the blade ends into the hot oil CAREFULLY, or grease with oil-soaked paper towel. We find trying to cut the dough with dry blades results in the dough sticking to the blades after the second or third one, stretching the dough causing deformed churros.

Carefully pipe 5-6-inch long strips of dough into the hot oil, cutting the ends with oiled scissors. Only fry 4-5 churros at a time to avoid over-crowding your pot.

Fry until golden browned, about 2 minutes each side, then transfer to a paper towel lined plate for a few seconds before rolling in the cinnamon sugar. You don’t want to soak them on the paper towel for much longer or the cinnamon sugar won’t stick.

If you’ve accidentally dried them out too long, just spray them with cooking oil spray a roll immediately in the sugar!

SERVE

Warm with melted chocolate or caramel sauce, fruit or ice cream.

MORE CHURRO INSPIRED RECIPES

I don’t know about you, but I’d pretty much do anything for a Churro… possibly even sell my soul:

Churro French Toasts
Red Velvet
Nutella Churro Donut Holes
Churro Lava Cakes
Churro Nutella Christmas Tree

Churros Recipe

Crispy on the outside, buttery soft on the inside, exactly how Churros should be! If you are craving the best churros, then this churros recipe is just what you’ve been waiting for!

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Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Serves: 20 - 22 churros

Ingredients

COATING

• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

CHURROS

• 4 oz. butter, (125g or 1/2 cup)
• 1 cup + 2 tablespoons water (280ml)
• 2 tablespoons white granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose or plain flour, (6.3oz | 180g)
• 2 large eggs, at room temperature

Instructions

PREPARE YOUR WORK STATION

• Combine 1/2 cup sugar and 1/2 teaspoon cinnamon together in a shallow bowl for your cinnamon sugar coating.
• Line a large plate with a double layer of paper towel ready for your cooked churros.
• Fill a large pot or deep skillet with 1 1/2 - 2 cups of oil.

MAKE THE BEST CHURRO DOUGH

• Heat the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
• Take off heat and allow to cool for 10 minutes, or until just warm to the touch.
• While dough is cooling, heat oil over medium-high heat to 360°F (180°C).
• Once dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
• Scoop dough into a strong double lined pastry bag with a large open star tip nozzle. (I suggest using Wilton 1M or Ateco 845/846.)

COOK CHURROS

• Lightly oil the blade end of your scissors and set aside. Carefully pipe 5-6-inch long strips of dough into hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time to avoid over-crowding your pot.
• Fry until golden browned, about 2 minutes each side. Transfer to paper towel lined plate for a few seconds, then roll in the cinnamon sugar.
• Repeat with remaining dough.
• Serve warm with melted chocolate or caramel sauce, fruit or ice cream.

Nutrition

Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 67mg | Potassium: 15mg | Fiber: 1g | Sugar: 11g | Vitamin A: 169IU | Calcium: 7mg | Iron: 1mg