Homemade Churros

May 7, 2014

Don't walk, RUN to make these delicious churros we served at our Cinco de Mayo party. Boy were they a hit and this recipe is so easy to make.  We doubled the recipe to make sure we had enough for everyone to come back for seconds if wanted…and believe us they wanted!  A single recipe makes 8-10 churros that are 4-6 inches long.  

These things melt in your mouth! Not to mention they are so versatile and can be served with a variety of topping and sides. From chocolate and caramel sauce to fried ice cream and whip cream.  We served ours with a "fried ice cream" it is an ice cream ball coated in graham cracker crumbs and peanut butter. 

(Let us know if you are interested in the "fried ice cream" recipe) 


For the churros:1/2 cup plus 1 1/2 Tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons plus 2 quarts vegetable oil, divided
1 cup all-purpose flour


Make the churros:Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.

In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.

Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (we did not use a star tip).

Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.


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