Easy Churros Recipe (VIDEO) (2024)

FAQs

Why are my churros not crispy? ›

To check all those boxes, it's important to fry your churros in very hot oil. 400°F (204°C) oil provides the heat necessary to brown and crisp the outsides of the churros while also creating almost-instant steam inside of them. Thus we get crispy churros that are not oil-logged and have a light texture.

Churros Ingredients

Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping. Salt: A pinch of salt enhances the flavors of the other ingredients. Oil: You'll need vegetable oil for the dough and to fry the churros. Flour: All-purpose flour gives the churro dough structure.

Use a wooden skewer to make a hole on the inside of each churro. Use a piping bag with a long round tip to fill the churros with dulce de leche or Mexican cajeta. Combine sugar and cinnamon and roll the churros in this mixture.

The secret to the churro is finding high-quality oil. Water, butter, sugar, salt, and flour are enough to create the fried dough mixture. Vanilla and egg can give it the right taste and texture. Using a sculpted pipette tip, churros can be given their stereotypical shape.

If you notice they are raw on the inside, pop them back in the pan to fry an additional minute or two. If the exterior of the churro is dark but the inside is still raw the oil might be too hot, which leads to uneven cooking of the dough. Make sure the dough stays around 360°F.

My churros fell apart while frying. What happened? The leavening in the dough did not evenly spread throughout the dough. So make sure to whisk the baking powder into the flour VERY well so that it disperses properly throughout the dough.

The main difference between Mexican and Spanish churros is cinnamon. What is this? In Spain, churros are only coated in sugar and served with a chocolate dipping sauce. In Mexico, churros are coated in a sugar and cinnamon mixture and can be eaten alone or with dipping sauces like chocolate or caramel.

What goes in churros. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges.

Some people pipe the dough onto parchment paper and freeze it so they can get perfect shapes. We have found freezing the dough prior to frying doesn't give as flaky and puffy a texture. We recommend squeezing the dough directly into the hot oil for the best texture.

Unlike doughnut dough, churro batter doesn't need proving, it's ready as soon as you've mixed it together. And unlike choux pastry, it is a forgiving dough, that doesn't require you to judge the texture or add the egg in tiny increments. And churros take a matter of moments to cook.

What is churro dough called? ›

A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape.

Note: It's important to weigh your ingredients while making Churros, but if things go slightly awry, here's how to fix them. If the batter is too runny, whisk in a spoon of flour. If it's too stiff, add a teaspoon of water and whisk.

But in Spain, people eat the churro for breakfast with their coffee. Many foo historians think that the churro may have originated in Spain – so it shouldn't be a surprise that Madrid offers arguably the best churro the world over.

They puffed up and lost their pointiness. What was going wrong? Turns out, you should not skip cooking the flour and water into a thick paste before attempting to deep-fry. Once I got that under control, churros came out looking better every next time.

Most recipes call for three or four eggs, which we find puffs them up too much and creates softer churros with an 'eggy' taste.

Adjust the dough consistency: If your churros turn out too soft or do not hold their shape, the dough may be too wet. Add a little more flour gradually until the dough becomes thick and pipeable. On the other hand, if the dough is too dry and stiff, add a small amount of water or milk to achieve the right consistency.

*The temperature of the oil is the most important here. If it is too hot, the churros will only cook on the outside and the inside will remain raw. If the oil is not ready, and you drop the dough in and wait for them to turn golden brown, the churros will end up being hard and brittle.

If you're noticing your churros are burnt on the outside and undercooked on the inside, turn down the temperature. If they're coming out greasy and oil-logged, turn up the temperature. Timing. Classic churros are perfectly coated in cinnamon sugar- not grease.

They never seem to need an exact amount of time, their golden brown color will let you know when each side is done. If undercooked they'll seem raw in the center so wait for that golden brown shade. Let the churros drain on paper towels just briefly before you add them to the cinnamon sugar mixture.