Churros Recipe: Crispy and Irresistibly Delicious
Deliciously crispy churros coated in cinnamon sugar, perfect for any occasion.
Equipment
- medium saucepan
- wooden spoon
- electric mixer
- pastry bag
- large open star tip
- pot
Ingredients
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large cold eggs
- ½ cup granulated sugar (for coating)
- 1 teaspoon cinnamon (for coating)
- Vegetable oil or canola oil (for frying)
Instructions
- In a saucepan, combine water, milk, butter, sugar, and salt; bring to a boil.
- Stir in flour and return to heat, mixing until a smooth ball forms.
- Beat dough with an electric mixer, adding eggs one at a time until smooth.
- Heat oil to 370°F, pipe dough into hot oil, and fry until golden brown.
- Drain on paper towels and roll in cinnamon sugar while warm.
Notes
The dough can be made ahead and stored in a piping bag for up to 24 hours. To freeze, flash-freeze cooled churros for 1 hour, then store in a freezer-safe bag for up to 3 months.