Must-Try Homemade Churros - Crunchy Outside, Soft Inside! (2024)

Published: Feb 11, 2021 by Richa · This post may contain affiliate links.

These homemade churros are light and airy, crispy and chewy, and will become the new favourite addition to your party menu! Here’s the lowdown on how to make choux pastry, how to fry the churros perfectly, and a recipe for the chocolate dipping sauce!

I had tasted churros at a Sunday food festival with my girls. It was love at first bite. The guys at the churro stall kept frying fresh churros and we definitely made a dent 😂 I knew I had to try and recreate them at home. We did FIVE TRIALS for this recipe because nailing that perfect churro texture is so important. Finally, these homemade churros are nothing short of mind-blowing!

So, resist the urge to type “churros near me” on google and make these at home. This is a very specific recipe, so stick to the measurements. Follow the instructions EXACTLY as given and I promise you’ll be making a second batch on demand 🙂

What Are Churros?

Churros are a sweet snack made with fried choux pastry dough. They are super popular world over, but basically come from Spain and Portugal. Yes, guys they are not from Mexico like everyone believes 😂 They are sweet but not mind-numbingly so. The outer shell of a churro is crisp, while the inside is tender and chewy. They are coated with cinnamon sugar dust and served with chocolate sauce.

Don’t get intimidated by the process, it’s fairly simple. I’ve included tips and tricks at every stage so you know the pressure points beforehand.

Making The Churro Batter Right

If you get the batter right, that’s half the job done. Churro batter is made with water, butter, sugar, salt, and eggs.The flour is added in batches and whisked to avoid any lumps, and to make sure the liquid and flour combines well. The batter needs to cook on a really low flame for 8-9 minutes to cook off some of the excess water - this will ensure your batter is just the right consistency. Work the choux pastry dough with the bottom of the spatula. It should be soft and pillowy. It’s important to add the eggs one at a time so that they get incorporated perfectly. The churro batter should be a bright sunshine yellow in colour. We added some vanilla for sweetness and flavour.

Note: It's important to weigh your ingredients while making Churros, but if things go slightly awry, here’s how to fix them. If the batter is too runny, whisk in a spoon of flour. If it’s too stiff, add a teaspoon of water and whisk.

How To Pipe Homemade Churros

The choux pastry has to be bagged and piped. We’ve tried this recipe with both the Wilton 1M nozzle and Ateco 132 nozzle in this homemade churros recipe. It’s best to pipe the churros directly into the frying pan, and for best results, double bag the piping bag - this simply means that you use two piping bags instead of one. As you pipe the batter into hot oil, snip off the batter with a pair of scissors once you’ve piped the desired length of the churros.

Oil Temperature For Churros

The oil temperature is absolutely critical to get the perfect churro. It should be around 125C/ 257F. A good churro should be light and pillowy inside and crunchy on the outside.

If the oil is too hot, the churros will immediately puff up too much, cook only on the outside, leaving the insides raw and doughy. If it’s not hot enough, they’ll take forever to cook and harden as they cool. So get the temperature right!

Top Tips To Fry Homemade Churros Perfectly

• The entire process is quick, so keep everything measured and ready before starting off
• Don’t fry more than 5-6 in a batch. The churros won’t have space to puff up properly and they’ll split, the oil will foam up and spill out. So cook in small batches.
• When frying, use tongs to turn the churros to ensure they cook evenly on all sides
• If the churros start curving/bending in the frying pan, you can use tongs to gently straighten them out.

Making Cinnamon Sugar Dust

This is a simple mixture of castor sugar and cinnamon powder. It’s important to roll the churros in this sugar dust while they are still hot. Or else the sugar won’t stick to them. But first, remember to remove any excess oil from the churros, or you will end up with drops of greasy oil in the sugar dust. Gently dust off the excess sugar before serving them up. The sugary dust melts in your mouth and the cinnamon adds another dimension of flavour.

Drool-Worthy Chocolate Dipping Sauce

I know eating plain churros is a thing, but I love dunking them into some gorgeous dark chocolate dipping sauce. You can easily use store bought chocolate sauce in a pinch, but homemade is best and it takes only minutes to make! Simply chop up some good quality dark chocolate and melt it in the microwave in 20 second intervals until completely melted through. Alternatively, you can even use the double boiler method to melt the chocolate on the stove top. If you're a beginner to melting chocolate, this article might come in handy.

You can serve churros with chocolate sauce, caramel sauce, whipped cream, or just eat them plain! Try these homemade churros and tell me how they turned out!

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