Homemade Golden Churros
Homemade Golden Churros
Ingredients
For the Churros
- 240 ml water
- 25 g butter
- 2 tablespoons sugar
- 1 pinch salt, big
- 120 g flour, sifted
- 1 egg, large
- 1 teaspoon vanilla extract, or to taste
- 4 cups frying oil, for deep frying, as needed
For the Coating
- 1/2 cup white sugar
- 1/4 cup brown sugar
For Serving (Optional)
- 1/2 cup melted chocolate
Instructions
- 1
In a medium saucepan, combine the water, butter, 2 tablespoons of sugar, and a big pinch of salt. Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted and the sugar and salt are dissolved.
⏱️ 5 min
- 2
Remove the saucepan from the heat. Add the sifted flour all at once. Stir vigorously with a wooden spoon or heat-proof spatula until the dough comes together, forms a ball, and pulls away cleanly from the sides of the pan. Continue to stir for about 1 minute to dry out the dough slightly.
⏱️ 3 min
- 3
Transfer the hot dough to a mixing bowl and let it cool slightly for about 5-10 minutes. This prevents the egg from cooking when added.
⏱️ 10 min
- 4
Once the dough has cooled slightly, add the large egg and vanilla extract. Mix vigorously, either by hand with a spatula or using an electric mixer with a paddle attachment on low speed, until the batter is smooth, glossy, and well combined. It may look curdled at first but will come together.
⏱️ 5 min
- 5
Heat the frying oil in a deep pot or Dutch oven to 180°C (350°F). While the oil heats, prepare your piping bag by fitting it with a large star tip. Transfer the churro batter into the piping bag. Line a baking sheet with parchment paper. Carefully pipe strips of churro dough, about 4-6 inches long, onto individual pieces of parchment paper.
⏱️ 5 min•🌡️ 180
- 6
Once the oil reaches the correct temperature, carefully transfer the churro strips, still on their parchment paper, into the hot oil. The parchment paper will separate from the churros as they cook. Fry 3-4 churros at a time, depending on the size of your pot, turning occasionally, until they are golden brown and crispy, about 2-4 minutes per batch. Maintain the oil temperature around 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 7
While the churros are frying, prepare the coating. In a shallow dish, combine the white sugar and brown sugar and mix well. Using tongs or a slotted spoon, remove the fried churros from the oil and immediately transfer them to the sugar mixture. Toss them gently to coat completely.
⏱️ 2 min
- 8
Serve the churros warm, either on their own or with a side of melted chocolate for dipping. Enjoy your homemade golden churros!
Kitchen Tools
Nutrition Facts (per serving)
Homemade Golden Churros
For the Churros
- 240 ml water
- 25 g butter
- 2 tablespoons sugar
- 1 pinch salt, big
- 120 g flour, sifted
- 1 egg, large
- 1 teaspoon vanilla extract, or to taste
- 4 cups frying oil, for deep frying, as needed
For the Coating
- 1/2 cup white sugar
- 1/4 cup brown sugar
For Serving (Optional)
- 1/2 cup melted chocolate
Instructions
- 1
In a medium saucepan, combine the water, butter, 2 tablespoons of sugar, and a big pinch of salt. Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted and the sugar and salt are dissolved.
⏱️ 5 min - 2
Remove the saucepan from the heat. Add the sifted flour all at once. Stir vigorously with a wooden spoon or heat-proof spatula until the dough comes together, forms a ball, and pulls away cleanly from the sides of the pan. Continue to stir for about 1 minute to dry out the dough slightly.
⏱️ 3 min - 3
Transfer the hot dough to a mixing bowl and let it cool slightly for about 5-10 minutes. This prevents the egg from cooking when added.
⏱️ 10 min - 4
Once the dough has cooled slightly, add the large egg and vanilla extract. Mix vigorously, either by hand with a spatula or using an electric mixer with a paddle attachment on low speed, until the batter is smooth, glossy, and well combined. It may look curdled at first but will come together.
⏱️ 5 min - 5
Heat the frying oil in a deep pot or Dutch oven to 180°C (350°F). While the oil heats, prepare your piping bag by fitting it with a large star tip. Transfer the churro batter into the piping bag. Line a baking sheet with parchment paper. Carefully pipe strips of churro dough, about 4-6 inches long, onto individual pieces of parchment paper.
⏱️ 5 min•🌡️ 180 - 6
Once the oil reaches the correct temperature, carefully transfer the churro strips, still on their parchment paper, into the hot oil. The parchment paper will separate from the churros as they cook. Fry 3-4 churros at a time, depending on the size of your pot, turning occasionally, until they are golden brown and crispy, about 2-4 minutes per batch. Maintain the oil temperature around 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 7
While the churros are frying, prepare the coating. In a shallow dish, combine the white sugar and brown sugar and mix well. Using tongs or a slotted spoon, remove the fried churros from the oil and immediately transfer them to the sugar mixture. Toss them gently to coat completely.
⏱️ 2 min - 8
Serve the churros warm, either on their own or with a side of melted chocolate for dipping. Enjoy your homemade golden churros!