Homemade Churros

In this instructable I will show you how to make Churros. This homemade churros recipe is great! It is super easy to make, if I can make them, you can make them. Serve them up, as is, covered in a cinnamon sugar mix, or with a chocolate sauce, it is up to you! Let's get started!

If you have any questions or comments put them down below and I will get back to you as soon as possible.

Follow the easy steps or watch the short video tutorial, or do both!

You may print the recipe here if you like.

Ingredients:

• 1/2 cup of unsalted butter
• 1 cup of water
• 1/2 tsp of salt
• 1 cup of flour
• 2 Large eggs
• Canola or Vegetable oil for frying
• 1 tsp of cinnamon (or more)
• 1/2 cup of sugar

Tools:

• Tongs
• Pastry bag or ziplock bag
• Large Star Tip
• Fork or Sifter
• Wooden Spoon
• Pots
• Shallow plate or pan to hold cinnamon mixture

***For a more authentic Spanish Churro, switch out the unsalted butter with 2 Tbsp of vegetable oil, and leave out the eggs.

First lets combine our water, salt, and butter in a pot. Then we will set that pot of ingredients on the stove top, and set the temp to medium to medium high.

Now in another pot, we add our oil. We set the heat to medium high, and we will be checking the temperature with a candy/oil thermometer. We want the oil to heat up to 375 degrees F. or 190 degrees C.

Now once our mixture starts to boil, we pour in all of the flour at once and then using a wooden spoon, stir the mixture quickly until a dough forms. Keep stirring for 15 to 20 seconds, then take the dough off the burner and place the dough in a large bowl.

Next we keep stirring the dough until the temperature comes down a bit. You should be able to touch the dough without it being too hot. Now we will add the eggs one at a time. Add the first egg, then stir it until completely combined, then add the next egg, and stir.

***For a more authentic Spanish Churro, leave out the eggs, and use 2 Tbsp of vegetable oil instead of the butter.

Now we add that dough to a piping bag. A little tip is to put the piping bag over a glass, it helps to get the dough in. I am using a star tip on this piping bag. If you don't have a piping bag, you can use a thick zip lock bag.

Now once our oil gets to 375 F. We squeeze our piping bag and let a 4 to 6 inch piece come out and then using your finger or scissors snip it off, and let it fall gently into the hot oil. You can add 4 to 5 of these at a time without it overcrowding. Then fry them for a couple of minutes turning them from time to time, until they are nice and golden brown. Then remove them from the hot oil with tongs and place on a paper-towel lined plate to dry.

**Note - If you would like a larger diameter churro, use a larger diameter star tip. :)

To make the topping, we just add the sugar with the cinnamon and mix it together with a fork or sifter. Then place that in a shallow plate or bowl.

Too finish off the churros we take our churro and roll it in the cinnamon and sugar mixture. That is all there is to it! Don't let the churros get too cool before rolling them in the cinnamon/sugar mix. I would say after every 10 or so churros, switch over to rolling them in the sugar, then go back to frying more churros. This will help the cinnamon and sugar stick better to the churro.

Now watch the video tutorial!