Light, airy, crunchy,✨bite-size churros rolled in cinnamon-sugar mixture. The process of making churros is easier than most people think. Seriously, you’ve gotta try this one! See recipe with step-by-step photos below.
Churro is a fried dough pastry that is popular in countries such as Philippines, Spain, France, Mexico, and Colombia. I’ve always treated Churros as a dessert or a snack, but in some countries they are eaten as breakfast. It may be sprinkled with sugar and cinnamon, stuffed with chocolate or dulce de leche, or dipped into a hot chocolate. Generally they are prisms in shape, and may be straight, curled, or spirally twisted. There are specialized churro extruders in order to get its textured shape, but don’t worry as you can use a large star piping tip instead.
Churros are best eaten right after cooking. Roll them in cinnamon-sugar mixture and dip into this decadent dark chocolate sauce! The process of making churros is easier than most people think. So next time you are craving for the light, airy, and crunchy taste of churros, you will know what to do.?
Here’s what you’ll need:
- 125 ml milk
- 56 grams unsalted butter
- 2 grams salt
- 3 grams white granulated sugar
- 125 grams all-purpose flour
- 2 large eggs
- 2 cups (or more) canola oil for deep frying (not pictured)
- 7 grams cinnamon (not pictured)
- 50 grams sugar (not pictured)
Mis en place
Make the Churro Dough
In a medium saucepan, combine milk, butter, sugar (3 grams), and salt. Mix with a wooden spoon and let it boil on medium heat.
Remove from the heat then add the flour and mix well. Return the mixture to the heat to dry it out.
Continuously mix with wooden spoon while pressing the edges.
Ensure that flour is thoroughly mix and no lumps of uncooked white flour can be seen.
You should be looking at a dry but soft mixture.
Transfer mixture into a mixing bowl and let it cool down by using a paddle attachment at low speed. When the mixture is warm add the eggs, one at a time, while mixer is still running at low speed. The dough should be quite firm but still in a pipeable consistency.
Pipe and Fry the Churros
Fit a large star piping tip to a pastry bag and fill it with the churro dough.
If you’re going to immediately cook the churros, hold the pastry bag straight above the hot oil and pipe the churro dough in about 1.5 inches length. Use scissors to cut the dough, letting the piped churro dough gently drop into the hot oil.
If you wish to cook them at a later time, prepare a baking sheet lined with parchment paper. Pipe the churro dough into 3-inch or 1.5 inch length (your choice) each. Freeze the piped churro dough for about 1 hour to retain its shape. Take them out later and transfer to a freezer bag.
Deep fry the piped churro dough in a moderately hot oil, at around 175 C/ 350 F until lightly browned. Do this in batches, if necessary. Do not overcrowd the pan. When cooking churros, I usually don’t use a thermometer to check my oil. I start with medium heat then I always do a test batch to see if my oil is at the right temperature, and adjust the heat from there. You would know that your oil is too hot if the exterior is already browned yet when you bite the churro the dough is still a bit mushy. A churro should be crunchy on the outside and light on the inside. And like doughnuts, they should have puffed up a bit after frying. Once cooked, place on a strainer to drain excess oil or pat dry with paper towels.
If cooking from frozen, do not defrost the churros as they might lose their shape. However, I do take them out from the freezer about 10 minutes before frying them (to take the chill off a bit).
Coat with Cinnamon-Sugar Mixture
In a shallow bowl, mix together sugar (52 grams) and cinnamon powder. While still warm, roll the fried churros in the cinnamon-sugar mixture.
Best served warm with this Very Versatile Dark Chocolate Sauce!
Cinnamon Churro Bites
Ingredients
- ½ cup full-fat milk (125 ml)
- ¼ cup unsalted butter (56g / half stick)
- ¼ teaspoon salt (2g)
- ½ teaspoon sugar (3g)
- 1 cup all-purpose four (125g)
- 2 pieces large eggs (110g)
- 2 cups canola oil (add as necessary)
- 3 teaspoons ground cinnamon (7g)
- ¼ cup white granulated sugar (50g)
Instructions
- In a medium saucepan, combine milk, butter, sugar (1/2 teaspoon/ 3 grams), and salt. Mix with a wooden spoon and let it boil on medium heat.
- Remove from the heat then add the flour and mix well. Return the mixture to the heat to dry it out.
- Continuously mix with wooden spoon while pressing the edges. Ensure that flour is thoroughly mix and no lumps of uncooked white flour can be seen. You should be looking at a dry but soft mixture.
- Transfer mixture into a mixing bowl and let it cool down by using a paddle attachment at low speed. When the mixture is warm add the eggs, one at a time, while mixer is still running at low speed. The dough should be quite firm but still in a pipeable consistency.
- Fit a large star piping tip to a pastry bag and fill it with the churro dough.If you’re going to immediately cook the churros, hold the pastry bag straight above the hot oil and pipe the churro dough in about 1.5 inches length. Use scissors to cut the dough, letting the piped churro dough gently drop into the hot oil (refer to step #6).If you wish to cook them at a later time, prepare a baking sheet lined with parchment paper. Pipe the churro dough into 3-inch or 1.5 inch length (your choice) each. Freeze the piped churro dough for about 1 hour to retain its shape. Take them out later and transfer to a freezer bag.
- Deep fry the piped churro dough in a moderately hot oil, at around 175 C/ 350 F until lightly browned. Do this in batches, if necessary. Do not overcrowd the pan. Once cooked, place on a strainer to drain excess oil or pat dry with paper towels.
- In a shallow bowl, mix together sugar (50 grams / 1/4 cup) and cinnamon powder. While still warm, roll the fried churros in the cinnamon-sugar mixture.
- Best served warm with this Very Versatile Dark Chocolate Sauce!
Notes
Very Versatile Dark Chocolate Sauce
How to Make Basic French Crepes
How many months can we freeze churros dough? I hope you will reply. Thank you ?
Uncooked churro dough can be frozen for up to a month. 🙂 Enjoy!