Why You’ll Love This Recipe
- Beginner-Friendly: This recipe is straightforward and doesn’t require yeast, making it accessible even for novice bakers.
- Quick Preparation: With minimal ingredients and steps, you can whip up a batch in just about an hour.
- Delicious Contrast: The churros boast a golden, crunchy exterior while maintaining a soft and tender interior.
- Cinnamon Sugar Coating: A generous dusting of cinnamon sugar adds a delightful sweetness and aroma.
- Perfect Pairing: Serving them with a homemade chocolate dip elevates the experience, offering a rich and indulgent complement.
- Universal Appeal: Both kids and adults adore these treats, making them a hit at any gathering.
- Best Enjoyed Fresh: While they can be stored, churros are at their peak when enjoyed on the same day they’re made.
Ingredients
For the Churros:
- 300 g (2 1/2 cups) all-purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1 tsp (3g) salt
- 500 ml (2 cups 2 tbsps) water
- 2 tbsp olive oil
- 750 ml (3 cups) canola oil (for frying)
For Dusting:
- 50 g (1/4 cup) sugar
- 1/2 tsp cinnamon powder
For the Chocolate Dip:
- 180 ml (2/3 cup) heavy cream
- 120 g (2/3 cup) semi-sweet chocolate chips
- 1 pinch of cinnamon powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough:
- In a bowl, combine the flour, baking powder, sugar, and salt.
- Pour boiling water over the mixture and add the olive oil.
- Stir with a spatula until a thick dough forms. Avoid overmixing.
- Let the dough rest for 30 minutes to cool.
- Shape the Churros:
- Fit a pastry bag with a 1-cm star tip and fill it with the cooled dough.
- Heat the Oil:
- In a deep pan, heat the canola oil to 170 – 180°C (340 – 355°F).
- Fry the Churros:
- Pipe 4 – 6 churros, each about 10 cm (4 inches) long, into the hot oil.
- Avoid overcrowding to maintain oil temperature.
- Fry for approximately 3 minutes or until golden brown.
- Use a slotted spoon to transfer the churros to a paper towel-lined plate.
- Repeat until all the dough is used.
- Coat with Cinnamon Sugar:
- In a small bowl, mix the sugar and cinnamon powder.
- Roll the warm churros in the mixture until fully coated.
- Prepare the Chocolate Dip:
- Place the chocolate chips in a bowl and add a pinch of cinnamon powder.
- In a saucepan, bring the heavy cream to a boil.
- Pour the boiling cream over the chocolate chips.
- Let it sit for 5 minutes, then stir until smooth.
- Serve:
- Serve the churros warm with the chocolate dip on the side.
Servings and Timing
- Yield: Approximately 24 churros
- Preparation Time: 15 minutes
- Resting Time: 30 minutes
- Frying Time: 15 minutes
- Total Time: 1 hour
Variations
- Flavorful Coatings:
- Sprinkle churros with chocolate or colorful sprinkles for a festive touch.
- Roll them in finely chopped nuts or shredded coconut for added texture and flavor.
- Alternative Dips:
- Pair with dulce de leche for a caramel-like sweetness.
- Serve with salted caramel sauce for a sweet and salty combination.
Storage/Reheating
- Storage:
- For optimal taste and texture, enjoy churros on the same day they’re made.
- If storing, place them in an airtight container at room temperature for up to one day.
- Reheating:
- Preheat your oven to 180°C (350°F).
- Arrange the churros on a baking sheet and warm for about 5 minutes to restore their crispiness.
FAQs
What are churros?
Churros are fried dough pastries popular in Spain and Portugal, known for their crispy exterior and soft interior
Churros
- Total Time: 1 hour
- Yield: 24 churros
- Diet: Vegetarian
Description
Indulge in the ultimate comfort snack with this easy homemade churros recipe, featuring crispy, golden exteriors, soft interiors, and a dusting of cinnamon sugar. Paired with a luscious chocolate dip, these Spanish and Portuguese classics are perfect for any occasion.
Ingredients
For the Churros:
- 300 g (2 1/2 cups) all-purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1 tsp (3 g) salt
- 500 ml (2 cups + 2 tbsp) boiling water
- 2 tbsp olive oil
- 750 ml (3 cups) canola oil (for frying)
For Dusting:
- 50 g (1/4 cup) sugar
- 1/2 tsp cinnamon powder
For the Chocolate Dip:
- 180 ml (2/3 cup) heavy cream
- 120 g (2/3 cup) semi-sweet chocolate chips
- 1 pinch cinnamon powder
Instructions
- Prepare the Dough:
- Mix flour, baking powder, sugar, and salt in a bowl.
- Add boiling water and olive oil, stirring until a thick dough forms.
- Rest the dough for 30 minutes to cool.
- Shape the Churros:
- Fit a pastry bag with a 1-cm star tip and fill with dough.
- Heat the Oil:
- Heat canola oil in a deep pan to 170–180°C (340–355°F).
- Fry the Churros:
- Pipe 4–6 churros (10 cm each) into the oil.
- Fry for 3 minutes or until golden brown, then transfer to a paper towel-lined plate. Repeat.
- Coat with Cinnamon Sugar:
- Mix sugar and cinnamon powder in a bowl.
- Roll warm churros in the mixture until fully coated.
- Prepare the Chocolate Dip:
- Heat heavy cream until boiling and pour over chocolate chips with a pinch of cinnamon.
- Let sit for 5 minutes, then stir until smooth.
- Serve:
- Serve churros warm with chocolate dip on the side.
Notes
- Best enjoyed fresh on the day of preparation.
- For festive variations, coat with sprinkles or chopped nuts.
- Store leftovers in an airtight container for up to 1 day and reheat in the oven at 180°C (350°F) for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
