Churros Recipe
Make Churros Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Churro Dough
Frying
Coating
Optional Chocolate Dipping Sauce
Method
Churro Dough
- 1
Prepare liquid
In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 teaspoon granulated sugar and 1/2 teaspoon fine sea salt. Bring mixture to a rolling simmer over medium heat, stirring occasionally so butter melts and sugar dissolves.
- 2
Add flour
Remove saucepan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until the mixture comes together into a smooth ball and pulls away from the sides of the pan, about 30–60 seconds. Return to low heat and cook, stirring constantly, for 20–30 seconds to dry out the dough slightly.
- 3
Cool & add eggs
Transfer dough to a mixing bowl or stand mixer bowl. Let cool for about 5 minutes (warm but not hot). Add 2 large eggs one at a time, beating well after each addition until fully incorporated and the batter is smooth and glossy. If using a mixer, use paddle on medium-low. Stir in 1 teaspoon vanilla extract. The final dough should be pipeable but hold its shape; if too stiff, beat in a teaspoon of milk.
Frying
- 4
Heat oil
Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and float steadily.
- 5
Pipe churros
Fit a large disposable piping bag or a pastry bag fitted with a large star tip (1/2"–3/4") and fill it with the dough. Twist the top to close. Holding the bag over the hot oil, pipe 4–6-inch lengths directly into the oil, cutting the dough with scissors or a knife. Alternatively, pipe onto parchment and transfer strips into oil using a spatula. Fry in batches — do not overcrowd — for 2–3 minutes per side, turning once, until deep golden brown and crisp.
- 6
Drain
Use a slotted spoon or spider to remove churros from oil and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep cooked churros warm in a 200°F (95°C) oven while frying remaining batches.
Coating
- 7
Prepare coating
In a shallow wide bowl combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon, stirring to blend evenly.
- 8
Optional Chocolate Dipping Sauce
- 9
Make sauce
Heat 1/2 cup heavy cream in a small saucepan until just simmering. Remove from heat and pour over 4 oz finely chopped bittersweet chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Stir in 1 teaspoon light corn syrup (or honey) and 1 teaspoon unsalted butter if using for shine. Keep warm until serving; reheat gently if it begins to thicken.