Homemade Churros Recipe

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Homemade Churros Recipe Card
Homemade Churros Recipe Card
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If you like cinnamon and sugar toast then you are going to love the Mexican Churro. Churros are puff pastries that steam from the inside while frying to a crispy golden brown on the outside. It’s then dusted in a cinnamon-sugar mix to make the world’s best cinnamon sugar sticks.

Churros are made from butter, water, flour, and eggs. Instead of a raising agent, they use the high moisture content to create steam during cooking to puff the pastry. This tasty Mexican recipe is great for any party or gathering or anytime you want a tasty snack.

Best Served with a Dipping Sauce:

We have included the recipes for three different dipping sauces with this Mexican treat. It might be easier to just buy a Carmel ice cream topping but the Chocolate Dipping Sauce and the White Chocolate Peanut Butter Dipping Sauce are worth the effort to make yourself.

  • Chocolate Dipping Sauce – Made with Baker’s Semi-Sweet Chocolate and Cool Whip
  • Caramel Dipping Sauce – Made with Kraft Caramel and water.
  • White Chocolate-Peanut Butter Dipping Sauce – Baker’s White Chocolate and Creamy Peanut Butter.

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Homemade Churros Recipe

Homemade Churros

Mike Gonzalez
Churros are a delicious cinnamon-sugar coated fried pastry dough dessert. They are surprisingly simple to make at home and are the perfect party treat.
Prep Time 10 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 35 mins
Course Dessert
Cuisine Mexican
Servings 6 Churros
Calories 140 kcal

Ingredients
  

For the Churros:

  • 1 cup Water
  • 1 cup All Purpose Flour
  • 3 Tbsp Unsalted Butter
  • 1 Tbsp Vegetable Oil
  • 4 Eggs
  • 1 Tbsp Granulated Sugar
  • ½ tsp Salt
  • 1 tsp Vanilla Extract
  • Canola Oil for frying

For Dusting:

  • ½ cup Granulated Sugar for coating
  • 1 Tsp Ground Cinnamon

Chocolate Dipping Sauce:

  • 2 oz BAKER'S Semi-Sweet Chocolate melted
  • 4 oz frozen COOL WHIP whipped

Caramel Dipping Sauce:

  • 25 KRAFT Caramels
  • ¼ cup water

White Chocolate-Peanut Butter Dipping Sauce:

  • 6 oz BAKER'S White Chocolate
  • 3 tbsp creamy peanut butter

Instructions
 

Make the Churros

  • In a large dutch oven, add enough canola oil to fill the pan about half way, heat it over medium heat to heat it to 375 degrees. You can also use a deep fryer for this.
    Canola Oil
  • In a large saucepan, add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla and salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir)
    1 cup All Purpose Flour, 3 Tbsp Unsalted Butter, 1 Tbsp Vegetable Oil, 1 Tbsp Granulated Sugar, ½ tsp Salt, 1 tsp Vanilla Extract, 1 cup Water
  • Add the dough into the bowl and add one egg a time and mixing well after each addition to make sure the egg is well combined.
    4 Eggs
  • Spoon the dough into a piping bag fitted with a large star tip.
  • Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.
  • Drain them on paper towels to remove excess oil and repeat with your remaining dough until it is all used.
  • Dust the hot churros in the cinnamon sugar mix and serve hot.
    1 Tsp Ground Cinnamon, ½ cup Granulated Sugar

Chocolate Dipping Sauce:

  • Microwave 2 oz. BAKER'S Semi-Sweet Chocolate. (1/2 of 8-oz. tub) frozen COOL WHIP Whipped Topping in microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and sauce is well blended, stirring after each minute.
    2 oz BAKER'S Semi-Sweet Chocolate, 4 oz frozen COOL WHIP

Caramel Dipping Sauce:

  • Microwave 25 KRAFT Caramels and 1/4 cup water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
    25 KRAFT Caramels, ¼ cup water

White Chocolate-Peanut Butter Dipping Sauce:

  • Melt 6 oz. BAKER'S White Chocolate as directed on package. Stir in 3 Tbsp. creamy peanut butter until blended.
    6 oz BAKER'S White Chocolate, 3 tbsp creamy peanut butter
Keyword Churro

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History of Churros

The origin of churros is unclear. One theory suggests the concept was brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and as they returned from Ming-dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as yóuzháguǐ in southern China which bears a resemblance to the churro. The new pastry was soon introduced to Spain, where it was modified to have the dough extruded through a star-shaped nozzle rather than pulled.

Another theory is that the churro was made by Spanish shepherds to substitute for fresh baked goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time.

Not dissimilar from a recipe with flour and water fritter from Apicius’ Roman cookbook and even older Greek ones, forms of fried dough have been around in the Mediterranean basin since ancestral times.


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