Get ready to transport yourself to the vibrant streets of Spain with the most irresistible dessert that's crispy on the outside, soft on the inside, and absolutely magical when dipped in decadent sauces! These homemade churros are not just a treat – they're an experience that will transform your kitchen into a Spanish culinary paradise, leaving your family and friends begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup sugar (for coating)
- 1 teaspoon cinnamon (for coating)
- Oil (for frying)
- Chocolate sauce (for dipping)
- Caramel sauce (for dipping)
Instructions
- In a medium saucepan, combine water, 2 tablespoons sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Remove the pan from heat and immediately add all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive ball and pulls away from the sides of the pan.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes to prevent scrambling the eggs.
- Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large star-shaped tip. This will give the churros their classic ridged appearance.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
- Carefully pipe 4-inch lengths of dough directly into the hot oil, using scissors or a sharp knife to cut the dough from the piping bag.
- Fry churros for 2-3 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
- Remove churros with a slotted spoon and drain on paper towels to remove excess oil.
- Mix 1/4 cup sugar and cinnamon in a shallow dish. While churros are still warm, roll them in the cinnamon-sugar mixture to coat evenly.
- For dipping sauces, prepare chocolate sauce by melting dark chocolate with a little cream, and caramel sauce by heating sugar, butter, and cream until smooth.
- Serve churros immediately with warm chocolate and caramel dipping sauces on the side.
Tips
- Temperature is crucial! Use a candy thermometer to ensure your oil is precisely 375°F (190°C) for the perfect golden-brown crunch.
- Use a star-tipped piping bag for authentic churros with those classic ridged edges. If you don't have a piping bag, a zip-lock bag with a corner cut works too!
- Work in small batches when frying to maintain oil temperature and prevent overcrowding, which can lead to soggy churros.
- Have your cinnamon-sugar mixture ready before frying, so you can coat the churros while they're still warm for maximum flavor adherence.
- For extra smoothness in your dough, let it cool slightly before adding eggs to prevent scrambling.
- Serve immediately after coating in cinnamon-sugar for the ultimate crispy texture – churros are best enjoyed fresh and warm!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 75mg
