Churros

Churros have a fascinating history that traces back to Spain and Portugal, where they were introduced by Spanish shepherds as a simple, fried dough snack. Over time, the recipe was brought to Mexico, where it was adapted to include cinnamon and sugar, creating the sweet and spicy version we know and love today.

Ingredients and Preparation

• Water – For the dough base.
• Butter – Adds richness and flavor.
• Flour – The main structure of the dough.
• Eggs – For binding and lightness.
• Cinnamon sugar – To coat the churros after frying.
• Oil – For frying to a crispy golden brown.

The dough is made by combining water and butter, then adding flour to create a thick paste. Eggs are beaten in until smooth, and the dough is then piped through a star-shaped nozzle into hot oil, frying until golden and crisp. The churros are immediately rolled in cinnamon sugar, making them irresistible.

Serving Suggestions

Churros are best served fresh and hot, paired with thick chocolate sauce for dipping or a sprinkle of powdered sugar. In Mexico, they’re often enjoyed as a late-night snack or as a breakfast treat alongside a steaming cup of hot chocolate.

Why Churros?

Whether you’re celebrating a special occasion or simply craving something sweet and comforting, churros are a timeless classic that brings a touch of Mexican street food to your kitchen. Crispy on the outside, soft on the inside, and coated in a fragrant cinnamon-sugar blend, they’re a treat you’ll want to make again and again.

Churros

5 from 1 vote

Recipe by Zachary Rodriguez Course: DessertCuisine: Mexican, SpanishDifficulty: Easy

Servings

20

churros

Prep time

20

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1/2 cup + 2 tbsp granulated sugar, divided

• 1 tbsp 1 cinnamon

• 1/2 tsp 1/2 nutmeg

• 1 cup 1 water

• 1/2 cup 1/2 unsalted butter

• 1 1 vanilla pod, beans extracted

• 1/2 tsp 1/2 salt

• 1 1/2 cups 1 1/2 all-purpose flour

• 4 4 eggs, divided

• vegetable oil, for frying

Directions

• In a tray, mix 2 tablespoons (30 g) of the sugar, the cinnamon and nutmeg.
  Set aside.
• In a medium-sized pot, add the water, butter, vanilla beans, ½ cup (100 g) of the sugar and salt and bring to a low simmer. Once simmering and the butter is melted, stir in the flour. Mix constantly until a smooth dough forms. Remove from the heat and allow to cool for 7 minutes.
  
• Add one egg to the dough and mix to combine. Repeat with the remaining eggs, one at a time, until the mixture becomes smooth.
• In a large pot, add 4 inches (10 cm) of oil and heat to 350°F (177°C).
• Fill a piping bag fitted with a large star tip with the dough. Hold the bag over the oil and squeeze a strip of dough, 4 to 6 inches (10 to 12 cm) long, and cut it off with scissors and let it drop into the oil. Fry three churros at a time, flipping occasionally, until golden brown and crisp on all sides, 3 to 5 minutes. Remove from the oil and place on a paper towel to drain. Immediately toss in the cinnamon-sugar mixture until coated. It is important the churros are hot when dipped.
  
• Serve on a large plate. These are delicious with a chocolate ganache or a hot beverage like coffee or hot chocolate.