Churros Recipe
Make Churros Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Churro Dough (Pâte à Churros)
Frying
Coating
Optional Dipping Sauces
Method
Churro Dough (Pâte à Churros)
- 1
Prepare wet mixture
In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt. Heat until the butter is fully melted and the mixture comes to a gentle boil, stirring once or twice to dissolve sugar. Remove from heat immediately once it boils.
- 2
Add flour
Add 1 cup all-purpose flour all at once to the hot liquid. Return the pan to medium-low heat and stir vigorously with a wooden spoon or spatula until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan and forms a film on the bottom, about 1 to 2 minutes. This step dries the dough slightly and cooks the raw flour.
- 3
Cool slightly then add eggs
Transfer the dough to a large mixing bowl or the bowl of a stand mixer and let cool 3 to 5 minutes (warm but not hot to the touch). Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough will look smooth and glossy and should pipe easily but hold its shape. Stir in 1 teaspoon vanilla extract.
Frying
- 4
Heat oil
Pour about 3 cups neutral oil into a heavy-bottomed pot or deep fryer (oil should be at least 2 to 3 inches deep). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly without browning immediately.
- 5
Pipe churros
Fit a pastry bag with a large star tip (1/2 inch to 3/4 inch diameter) and fill it with the churro dough. Twist the top of the bag to keep dough from spilling. Hold the bag vertically about 2 inches above the hot oil and pipe 4-6 inch lengths of dough directly into the oil, using kitchen scissors or a knife to cut the dough from the tip. Do not overcrowd the pot — fry in batches to keep oil temperature steady.
- 6
Fry until golden
Fry the churros, turning occasionally with tongs, until they are golden brown and crisp all over, about 2 to 4 minutes per side depending on size. Maintain oil temperature around 350°F; adjust heat as needed.
- 7
Drain
Using a slotted spoon or spider, transfer the fried churros to a wire rack set over a baking sheet or to paper towels to drain for about 1 minute before coating.
Coating
- 8
Sugar-cinnamon coating
While the churros are frying, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. Roll each hot churro in the sugar-cinnamon mixture until evenly coated. Serve immediately for best texture.
Optional Dipping Sauces
- 9
Chocolate sauce
To make chocolate sauce, place 4 oz chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering and pour over the chocolate. Let sit 1 minute, then whisk until smooth. Keep warm or serve at room temperature.
- 10
Dulce de leche
Warm 1/2 cup dulce de leche gently in a small saucepan over low heat or microwave in 20-second bursts until pourable. Stir smooth and serve alongside churros.