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    Home » Recipes » Desserts » Traditional Churros Recipe

    Published: Jan 30, 2023 by Cari · This post may contain affiliate links. · Leave a Comment

    Traditional Churros Recipe

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    Traditional churros are the perfect dessert, but are an absolute must during the cold winter months. These churros always remind me

    Why you'll love this traditional Mexican churros recipe

    • These churros are ready in less than 15 minutes
    • Perfect dessert or sweet snack for adults and kids
    • Dough can be made and prepped ahead of time
    • Goes perfectly with warm hot chocolate on a chilly day.

    What is the difference between Spanish Churros and Mexican Churros

    Mexican churros and Spanish churros are made from the same type of fried dough. The only difference between the two is what the churros are coated in once they've been cooked and what they're served with.

    Spanish churros are typically dusted with sugar or nothing at all and are almost always served with thick Spanish hot chocolate.

    Mexican churros are coated in cinnamon sugar and are served alongside dulce de leche and/or chocolate sauce.

    Ingredients needed for this classic churro recipe

    • Water
    • Salted butter
    • Vanilla extract
    • Salt
    • All-purpose flour
    • Eggs
    • Sugar
    • Cinnamon
    • Oil for frying

    Instructions to make these original churros

    • First you're going to make your choux pastry dough. Heat the water, salt and melted butter in a large saucepan over medium-high heat.
    • Once the butter is completely melted and the mixture begins to simmer, stir in the flour with a wooden spoon or heat safe rubber spatula.
    • Remove the sauce pan from the heat and continue stirring. Once a dough is formed, add in the vanilla extract and the eggs one at a time, stirring and mashing the dough together until all of the eggs are fully incorporated.
    • Transfer the mixture to a large piping bag fitted with a large open star tip.
    • Place your frying oil into a dutch oven and heat until the temperature on a candy thermometer reads 350 degrees for the oil.
    • Pipe the soft dough directly into the hot oil and use a pair of kitchen scissors to cut the churros into strips.
    • Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
    • Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain excess oil, 1-2 minutes.
    • Once the churros have drained some oil but are still hot, place the cinnamon and sugar in a large bowl and mix together. Place the churros in the cinnamon sugar mixture and give them a good toss until well coated.
    • Serve immediately with your choice of sauce or hot chocolate.

    What to serve with these churros

    I love serving these churros with Spanish hot chocolate. Other options to serve with these churros is dulce de leche, condensed milk or your favorite chocolate sauce.

    Variations or substitutions:

    If you have a deep fryer, feel free to use that instead of a dutch oven.

    Don't like vegetable oil? Opt for canola oil, sunflower oil or any neutral oil with a high smoke point.

    Don't like churros con chocolate? Serve these warm churros with ice cream, or your choice of berry preserves.

    Don't want a cinnamon sugar coating on your churros? Simply omit that step and serve them as is once they have draining excess oil. You can also give them a light dusting in caster sugar.

    Dont like a long churro? Opt for small churro bites instead. You can shape your churros any way you like

    Want to use an air fryer to make your churros? Pipe the churros onto parchment paper and refrigerate for 45 minutes. Place them in a greased airfryer and cook at 375 degrees for 10-12 minutes.

    Storage for these churros

    Storing cooked churros

    Line an airtight container with paper towels and place your churros in the container. Store at room temperature for upto 48 hours.

    Storing raw churro dough

    Line a baking sheet with parchment paper or wax paper and pipe out the dough onto the paper. once you have finished piping all the dough, place the dough in the refrigerator for about 20 minutes until the dough hardens. Once hardened, wrap the dough in plastic wrap and place in a freezer safe bag and place in the freezer for upto 1 month. Once ready to cook, fry as usual.

    Check out these other dessert recipes

    • Golden Oreo Cake
    • Chocolate Chip Bread Pudding Recipe
    • Cuban pumpkin flan (Flan de Calabaza)
    • Dulce De Leche Flan (Dulce De Leche Creme Caramel)
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    Traditional Churros Recipe

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: Spanish
    Servings: 10
    Calories: 187kcal
    Author: Cari

    Ingredients

    • 1 cup room temperature water
    • ½ cup salted butter
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 cup all-purpose flour
    • 3 large eggs
    • For the Cinnamon Sugar Coating Optional
    • ½ cup sugar
    • 1 tablsepoon ground cinnamon

    Instructions

    • First you're going to make your choux pastry dough. Heat the water, salt and melted butter in a large saucepan over medium-high heat.
    • Once the butter is completely melted and the mixture begins to simmer, stir in the flour with a wooden spoon or heat safe rubber spatula.
    • Remove the sauce pan from the heat and continue stirring. Once a dough is formed, add in the vanilla extract and the eggs one at a time, stirring and mashing the dough together until all of the eggs are fully incorporated.
    • Transfer the mixture to a large piping bag fitted with a large open star tip.
    • Place your frying oil into a dutch oven and heat until the temperature on a candy thermometer reads 350 degrees for the oil.
    • Pipe the soft dough directly into the hot oil and use a pair of kitchen scissors to cut the churros into strips.
    • Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
    • Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain excess oil, 1-2 minutes.
    • Once the churros have drained some oil but are still hot, place the cinnamon and sugar in a large bowl and mix together. Place the churros in the cinnamon sugar mixture and give them a good toss until well coated.
    • Once the Serve immediately with your choice of sauce or hot chocolate.

    Notes

    Variations or substitutions:

    If you have a deep fryer, feel free to use that instead of a dutch oven.
    Don't like vegetable oil? Opt for canola oil, sunflower oil or any neutral oil with a high smoke point.
    Don't like churros con chocolate? Serve these warm churros with ice cream, or your choice of berry preserves.
    Don't want a cinnamon sugar coating on your churros? Simply omit that step and serve them as is once they have draining excess oil. You can also give them a light dusting in caster sugar.
    Don't like a long churro? Opt for small churro bites instead. You can shape your churros any way you like
    Want to use an air fryer to make your churros? Pipe the churros onto parchment paper and refrigerate for 45 minutes. Place them in a greased airfryer and cook at 375 degrees for 10-12 minutes.

    Storage for these churros

    Storing cooked churros

    Line an airtight container with paper towels and place your churros in the container. Store at room temperature for upto 48 hours.

    Storing raw churro dough

    Line a baking sheet with parchment paper or wax paper and pipe out the dough onto the paper. once you have finished piping all the dough, place the dough in the refrigerator for about 20 minutes until the dough hardens. Once hardened, wrap the dough in plastic wrap and place in a freezer safe bag and place in the freezer for upto 1 month. Once ready to cook, fry as usual.

    Nutrition

    Serving: 2churros | Calories: 187kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 152mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 357IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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