Churros are incredibly easy and terrifically delicious. I can’t believe it took me so long to discover how simple this classic dessert is to make. You’re going to love these fresh from the fryer, and so will anyone who tries them!
Homemade Churros Recipe with Cinnamon Sugar
You guys, I made these churros last week during my husband’s lunch break. That’s how fast they are to throw together.
I fried, he sugared, and then I sent the majority of them to work with him. It took about 30 minutes from start to finish.
I am starting to really, REALLY love the fried dough kick I’ve been on!
This recipe is ALL over the net. It is not mine, and being the first time I have ever even tried a churro, I didn’t mess with it. I found it at Baking Bites who credited it to the Food Network & Use Real Butter, who in turn got it from Joy The Baker, who got it from the NY Times. So just in case you have been living under a rock and haven’t seen this one yet, here it is.
Quick aside – if you need a fabulous, easy, and filling dinner, check out this Sarma Cabbage Roll soup!
How To Make Homemade Churros
Combine your sugar, butter, water, and salt in a saucepan.
Heat the mixture to boiling, then reduce the heat and stir in your flour.
Stir it continuously over low heat to dry out the dough a bit, and then remove the pan from the heat and let the dough cool for 10-15 minutes in the fridge.
When in doubt, let these cool longer than you need to. If the dough isn’t cool enough, adding the eggs will turn into a total disaster by cooking the eggs before they are incorporated into the dough.
You can do this next part by hand, I just prefer to use my mixer. Either way. Add the eggs one at a time and mix well between each addition.
Place the dough into a large piping bag (or a large ziplock!) fitted with a large star tip. Heat your oil to 350 degrees, and snip off 3-4 inch sections of dough from the pastry bag into the oil.
Fry, turning and getting them evenly browned, for about 2 minutes.
Remove from the oil and toss in cinnamon sugar. Enjoy alone, or with your favorite chocolate sauce.
We just can’t get enough of these little golden sugary bites!
Need some South-of-the-border foods to serve before these homemade churros? We’ve got you covered!
- Pressure Cooker Mexican Rice
- Instant Pot Smothered Burritos
- Tequila Lime Shredded Beef Tacos
- Instant Pot Chicken Enchilada Casserole
- Traeger Smoked Green Chile Chicken Enchiladas
- Traeger Sheet Pan Chicken Fajitas
- 1 tablespoon sugar
- 1/2 cup butter, unsalted
- 1 cup water
- 1/4 teaspoon salt
- 1 cup flour
- 3 large eggs
- Cinnamon and sugar to coat
- Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
- Remove from heat and let cool 10-15 minutes.
- Add eggs, one at a time, mixing well between each.
- Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 67mg Sodium: 64mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 3g