Quick and Easy Churros
Quick and Easy Churros
Ingredients
For the Churros Dough
- 1 cup water
- 1/2 cup unsalted butter, cut into cubes
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil, for deep frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Chocolate Dipping Sauce (Optional)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the cinnamon sugar coating: In a shallow dish, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Stir well and set aside.
⏱️ 2 min
- 2
If making the chocolate dipping sauce: In a small saucepan over low heat, combine semi-sweet chocolate chips, heavy cream, and 1 tablespoon unsalted butter. Stir constantly until melted and smooth. Remove from heat, stir in 1/2 teaspoon vanilla extract, and keep warm.
⏱️ 5 min
- 3
Make the churros dough: In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a rolling boil over medium heat, stirring occasionally to melt the butter.
⏱️ 5 min
- 4
Once boiling, remove the saucepan from the heat. Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to dry out the dough slightly.
⏱️ 3 min
- 5
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in 1 teaspoon vanilla extract.
⏱️ 7 min
- 6
Heat the frying oil: Pour 4 cups vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F. Use a candy/deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Pipe and fry the churros: Transfer the dough to a piping bag fitted with a large star-shaped nozzle (e.g., Ateco 826 or 827). Carefully pipe 4-6 inch lengths of dough directly into the hot oil, cutting the dough with kitchen scissors as you pipe. Do not overcrowd the pot; fry in batches.
⏱️ 10 min•🌡️ 350
- 8
Fry the churros for 3-5 minutes per batch, turning occasionally with a slotted spoon or spider, until they are golden brown and crispy on all sides. Remove the churros from the oil and place them on a plate lined with paper towels to drain excess oil for a few seconds.
⏱️ 5 min
- 9
Coat the churros: While still hot, immediately transfer the drained churros to the shallow dish with the cinnamon sugar mixture. Toss gently to ensure they are evenly coated. Repeat with remaining dough.
⏱️ 3 min
- 10
Serve the churros warm, either on their own or with the optional chocolate dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick and Easy Churros
Ingredients
For the Churros Dough
- 1 cup water
- 1/2 cup unsalted butter, cut into cubes
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil, for deep frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Chocolate Dipping Sauce (Optional)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the cinnamon sugar coating: In a shallow dish, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Stir well and set aside.
⏱️ 2 min - 2
If making the chocolate dipping sauce: In a small saucepan over low heat, combine semi-sweet chocolate chips, heavy cream, and 1 tablespoon unsalted butter. Stir constantly until melted and smooth. Remove from heat, stir in 1/2 teaspoon vanilla extract, and keep warm.
⏱️ 5 min - 3
Make the churros dough: In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a rolling boil over medium heat, stirring occasionally to melt the butter.
⏱️ 5 min - 4
Once boiling, remove the saucepan from the heat. Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to dry out the dough slightly.
⏱️ 3 min - 5
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in 1 teaspoon vanilla extract.
⏱️ 7 min - 6
Heat the frying oil: Pour 4 cups vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F. Use a candy/deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Pipe and fry the churros: Transfer the dough to a piping bag fitted with a large star-shaped nozzle (e.g., Ateco 826 or 827). Carefully pipe 4-6 inch lengths of dough directly into the hot oil, cutting the dough with kitchen scissors as you pipe. Do not overcrowd the pot; fry in batches.
⏱️ 10 min•🌡️ 350 - 8
Fry the churros for 3-5 minutes per batch, turning occasionally with a slotted spoon or spider, until they are golden brown and crispy on all sides. Remove the churros from the oil and place them on a plate lined with paper towels to drain excess oil for a few seconds.
⏱️ 5 min - 9
Coat the churros: While still hot, immediately transfer the drained churros to the shallow dish with the cinnamon sugar mixture. Toss gently to ensure they are evenly coated. Repeat with remaining dough.
⏱️ 3 min - 10
Serve the churros warm, either on their own or with the optional chocolate dipping sauce.
⏱️ 2 min