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These Homemade Churros are easy to make and taste unreal! Crispy, fluffy and ready in under 30 minutes, you'll always be able to satisfy your craving!

Easy Homemade Churros

These Homemade Churros are easy to make and taste unreal! Crispy, fluffy and ready in under 30 minutes, you'll always be able to satisfy your craving!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Annie N

Ingredients

  • For the churros:
  • 1 cup (240ml) water
  • 1/4 tsp salt
  • 2 tbsp white sugar
  • 1 tbsp vegetable oil
  • 1/2 tsp baking powder
  • 1 cup (140g) plain/all-purpose flour
  • For serving:
  • 1/4 cup (50g) white sugar
  • 1 tsp ground cinnamon
  • Vegetable oil for frying;
  • Chocolate sauce and/or caramel sauce for dipping; I used a Waitrose Belgian chocolate sauce and Da Vinci Caramel sauce

Instructions

  1. I would very much advise using a deep fat fryer for frying the churros as it regulates the temperature. Set your deep fat fryer at 180C/350F. If you must, use a deep pan and fill with 4 inches of oil; attach a thermometer and place over a medium heat until it reaches temperature. You will have to keep turning the heat up and down to regulate the temperature.

  2. Place the water, salt, sugar and 1tbsp vegetable oil into a deep saucepan and place over a medium heat. Bring to a boil and then add in the baking powder and flour.

  3. Stir until the mixture comes together into one big ball of dough; it should not stick to the sides of the saucepan.

  4. Place a double layer of kitchen towel onto a large plate to drain the churros. Place the 1/4 cup sugar and cinnamon into a small bowl and stir until well mixed. Have another plate to place your finished churros onto.

  5. Attach an open star nozzle to a strong plastic piping bag or a fabric one. This dough is thick, so I would advise using a fabric bag so it doesn't burst. I also sellotaped the outside of the nozzle to the bag for extra security!

  6. You can either pipe the churros directly into the oil, using scissors to snip every 4-5 inches or pipe the churros onto a plate lined with paper towel. This dough is not sticky, so I was able to pipe onto a plate, snip them and then place them on a spatula to lower them into the oil. I found this easier as it minimised the risk of hot oil splashing back.

  7. Fry 2-3 churros at a time for 2-3 minutes, or until golden all over. Drain for 2 minutes before rolling in the sugar mixture and placing on a plate to cool slightly.

  8. Continue to fry 2-3 churros at a time until you have exhausted your supplies. I made 12 four inch churros with this mixture.

  9. Serve churros as soon as you have finished making them all with chocolate sauce and/or caramel sauce. I placed each sauce into a small dipping bowl and served on a plate. This recipe makes 4-6 servings depending on how many churros each person eats!