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In this instructable I will show you how to make Churros. This homemade churros recipe is great! It is super easy to make, if I can make them, you can make them. Serve them up, as is, covered in a cinnamon sugar mix, or with a chocolate sauce, it is up to you! Let's get started!

If you have any questions or comments put them down below and I will get back to you as soon as possible.

Follow the easy steps or watch the short video tutorial, or do both!

Step 1: Ingredients/Tools

Ingredients:

  • 1/2 cup of unsalted butter
  • 1 cup of water
  • 1/2 tsp of salt
  • 1 cup of flour
  • 2 Large eggs
  • Canola or Vegetable oil for frying
  • 1 tsp of cinnamon (or more)
  • 1/2 cup of sugar

Tools:

  • Tongs
  • Pastry bag or ziplock bag
  • Large Star Tip
  • Fork or Sifter
  • Wooden Spoon
  • Pots
  • Shallow plate or pan to hold cinnamon mixture

***For a more authentic Spanish Churro, switch out the unsalted butter with 2 Tbsp of vegetable oil, and leave out the eggs.

Step 2: Combine Water, Salt, and Butter

First lets combine our water, salt, and butter in a pot. Then we will set that pot of ingredients on the stove top, and set the temp to medium to medium high.

Step 3: Start the Oil

Now in another pot, we add our oil. We set the heat to medium high, and we will be checking the temperature with a candy/oil thermometer. We want the oil to heat up to 375 degrees F. or 190 degrees C.

Step 4: Stir in Flour

Now once our mixture starts to boil, we pour in all of the flour at once and then using a wooden spoon, stir the mixture quickly until a dough forms. Keep stirring for 15 to 20 seconds, then take the dough off the burner and place the dough in a large bowl.

Step 5: Stir in the Eggs

Next we keep stirring the dough until the temperature comes down a bit. You should be able to touch the dough without it being too hot. Now we will add the eggs one at a time. Add the first egg, then stir it until completely combined, then add the next egg, and stir.

***For a more authentic Spanish Churro, leave out the eggs, and use 2 Tbsp of vegetable oil instead of the butter.

Step 6: Add Dough to Piping Bag

Now we add that dough to a piping bag. A little tip is to put the piping bag over a glass, it helps to get the dough in. I am using a star tip on this piping bag. If you don't have a piping bag, you can use a thick zip lock bag.

Step 7: Fry Up Those Churros

Now once our oil gets to 375 F. We squeeze our piping bag and let a 4 to 6 inch piece come out and then using your finger or scissors snip it off, and let it fall gently into the hot oil. You can add 4 to 5 of these at a time without it overcrowding. Then fry them for a couple of minutes turning them from time to time, until they are nice and golden brown. Then remove them from the hot oil with tongs and place on a paper-towel lined plate to dry.

**Note - If you would like a larger diameter churro, use a larger diameter star tip. :)

Step 8: Make the Topping

To make the topping, we just add the sugar with the cinnamon and mix it together with a fork or sifter. Then place that in a shallow plate or bowl.

Step 9: Finish Off the Churros

Too finish off the churros we take our churro and roll it in the cinnamon and sugar mixture. That is all there is to it! Don't let the churros get too cool before rolling them in the cinnamon/sugar mix. I would say after every 10 or so churros, switch over to rolling them in the sugar, then go back to frying more churros. This will help the cinnamon and sugar stick better to the churro.

Step 10: Video Tutorial

Now watch the video tutorial!

<p>This brings up mouthwatering memories from vacationing in Spain! Will definitely try :-)</p><p>I'll top them with sugar only, that's how I remember them.</p>
Nice!! And if you have read the comments, if you want a more authentic style churro, leave out the eggs, and substitute the butter with 2 Tbsp of vegetable oil. I made notes to the instructable. Good luck! Let me know how they turn out. :)
<p>These look great, but I rather the brazilian churros were you put the topping inside.</p>
<p>I haven't had those kinds yet! But would like to try them. Here in the states we tend to get the long kind with just cinnamon and sugar on the outside. And they are very common at the State Fair, Theme Parks, etc. Maybe a few donut shops sell them too. I hear Costco sells them too. haha</p>
I spent 3 months in Mexico when I was young and never even saw a churro (was in a college program. We boarded with local families and they weren't into &quot;street&quot; food). All I know about churros is the ones at Costco! They are straight, maybe an inch thick, and so long they fold them in half to put them in a bag. You only get one for $1, and their whole food stand smells like cinnamon and sugar. Can't even tell they sell pizza, hot sausage, great hot dogs, etc. Just churros.
<p>I wish Costco was closer to me! haha :) </p>
<p>As many people pointed out, they look great! But, (there is always a but) these are not Churros (regardless of the ingredients). Churros have a loop shape, similar to the ribbons used to raise awareness of breast cancer or the omega letter from the Greek alphabet but with the bottom ends cross over. The name of this kind in the photos were called &quot;tejeringos&quot; and were mainly served at cafeterias and similar establishments as were easier to make straight than forming a loop. Also churros were thinner than the tejeringos. There were other kind called &quot;porras&quot; which were about one inch thick, done without a pointed star pattern. Normally were done building a spiral from the centre of the pan and was fried without turning. The spiral was taken out of the pan with two long sticks and cut to size (about 20 cm) for sale. All used the same ingredients pointed out by &quot;therabbitbee&quot;, with the exception of the olive oil, which being in the expensive side, was substituted more often than not with one or another vegetable oil.</p>
Here in the States at State Fairs and Theme Parks, the Churros they sell are long and straight or at least all of the ones I have been to. So I guess these are the &quot;American&quot; version of Churros. :) And if you put in Churros in Google Images, 90 percent of them are long and straight. haha and about 50 percent of the recipes you find have eggs in them and butter, the other don't have eggs and have oil. All I am saying is there is a variety. If someone presents you with a chocolate chip cookie, will you say it isn't a cookie because it used different ingredients then the original chocolate chip cookie? No. :) Not arguing at all, just saying, there are a variety of ways to cook things. Anyways thanks for the comment!
It looks great.But Churros is a tipical spanish recipe. The ingredients of the original recipe are olive oil 0.4 degree, flour, salt and water. Recipes with other ingredients are not churros recipes.
Thank you for your comment. There are a variety of ways to make Churros. I was just in Mexico, and asked the guy that was making the churros at the churros stand, his recipe did not have eggs, which is totally fine, it had just butter, salt, flour and water. You can have a variety of kinds, and they all taste great! And yes they originated in Spain, but just like other foods that originate somewhere, they get changed depending on the location. :) Which is ok, in fact it is great how people can take a recipe and adapt it to the their region.
<p>Hola, estoy de acuerdo con therabbitbee, que tenga forma de churro no lo convierte en churro. Uno de los encantos de los churros es la sencillez de su receta. Cuando se var&iacute;a la receta deber&iacute;a reflejarse en el nombre, por ejemplo esta ser&iacute;a &quot;Churros de pasta quebrada&quot;.</p>
Yeah, pate choux will even take more eggs in dryer climates. I just add enough eggs until it looks and feels right. Pate choux recipes are versatile, look up the brazilian pao de quejio recepie. It is a cheesy delightful savory bread served at rodizios (Brazilian all you can eat). Here is one of said recipies:<br>http://allrecipes.com/recipe/98554/brazilian-cheese-bread-pao-de-queijo/
<p>Yeah they are super versatile! My cream puffs are made with a similar recipe, but baked of course. haha, thanks I will look it up for sure!</p>
<p>Hello, born and raised in Argentina. Presently a chef in San Francisco. Been making churros for the better part of 40 years. Have made them with powder sugar on top, with cinnamon sugar on top, pastry cream in the middle or with dulce de leche in the middle. The pate choux style recepie is correct for making churros. Additionally, butter always makes things better! therabbitbee, can you please create your own instructable with your recipie; I will gladly cook it up and see which one is better! Great instructable Matt! </p>
Thank you!! I also like how even the pate Choux style recipes are varied, some call for just one egg, some call for two, and some call for three, with the other ingredients being butter, or oil, and even the amounts of salt and flour and water differ, but typically equal parts flour with equal parts water. Thank you for your kind words that means a lot coming from a Chef with your experience!! :)
I will have to try this, but in moderation. Wouldn't it be cool to try pumpkin or allspice churros? Or even dump some expresso into the mix. My only concern is with adding flour to boiling water. Doesn't the flour cook into little pieces as it hits the boiling water? thanks!
<p>oooh yes pumpkin churros could be awesome! I make pumpkin donuts and pumpkin muffins, it might take some fiddling to get the right measurements down. So the cool thing with the flour, once you add it all at once and stir, it only takes a few seconds for it to ball up into dough. If you watch the video that goes along with this, you can see it happen. It is actually pretty cool!</p>
<p>Great ible and recipe!</p><p>I'll try it next time my grandchildren visit. They love to take turns to produce churros with this stand I made for a plastic churros press I found on ebay</p>
Thank you! That press looks awesome!!!
quick, easy and great.
Thank you!!

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