Churros
Delightful homemade churros that are crisp on the outside and fluffy on the inside, perfect for dipping in chocolate sauce or Nutella.
Ingredients
Churro Dough
- 1 cup Water Forms the base of the dough.
- 1/2 cup Unsalted Butter Adds richness; can substitute with coconut oil for dairy-free.
- 1 cup All-Purpose Flour Provides structure; can use gluten-free flour for a gluten-free version.
- 1/4 cup Sugar Sweetens the dough; coconut sugar or brown sugar can be used.
- 1/4 teaspoon Salt Enhances flavor and balances sweetness.
- 2 large Eggs Adds moisture and richness.
- 1 teaspoon Cinnamon Adds warmth; can add more for cinnamon lovers.
For Serving
- Chocolate Sauce or Nutella For dipping.
Instructions
Preparation
- In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium, stirring occasionally, until it reaches a gentle boil.
- Stir in the flour all at once and mix until the dough pulls away from the sides of the pan, about 1-2 minutes.
- Remove the pan from heat and let it cool for a few minutes.
- Beat in the eggs one at a time until the dough becomes smooth and glossy.
- Transfer the dough into a piping bag fitted with a star tip.
Cooking
- Heat 2 inches of oil in a deep skillet over medium heat until hot.
- Pipe strips of the dough into the hot oil and fry until they turn golden brown, about 2-4 minutes.
- Remove from oil and drain on paper towels. While they’re still warm, roll them in a mix of sugar and cinnamon.
- Serve warm with chocolate sauce or Nutella for dipping.
Notes
Churros taste best fresh out of the fryer. Store in an airtight container for up to two days or freeze for up to a month. Reheat in the oven at 350°F for about 10 minutes for best results.