These homemade churros are sticks of fried dough that are crispy on the outside, light and airy on the inside, and dusted with cinnamon-sugar.
This post is sponsored by Bob’s Red Mill. All opinions are my own.
To live in Miami is to know that there’s a special place in our hearts for churros.
Since it’s always so hot and humid here, on those rare days when the temperature drops (at least for a night), you can find us celebrating the very welcomed “chilly” weather with hot, freshly fried churros with deliciously sweet, thick, hot chocolate.
It’s a beloved tradition that we’ve grown to love here. That’s why I’m happy to bring you this homemade churros recipe! Because why wait for chilly weather when we get our churros fix at any time of year, am I right!?
For this recipe, I used Bob’s Red Mill’s Organic Unbleached All-Purpose Flour. This flour is a premium baking flour freshly milled from certified organic, hard red wheat. You can use this high-quality wheat flour product for baked goods, including yeast breads, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added.
Bob’s Red Mill is one of my favorite brands of all time for baking. It’s all I use in my kitchen!
Making This Homemade Churros Recipe
I’ll be honest, I hate frying in my house. The bubbling oil, its temperamental nature, the ultimate fear of burning my face or fingers. I’m just not a fan.
I tend to stay FAR away from recipes that require frying but churros are just one of those recipes that MUST be fried. Kinda like tostones. I’ve tried to bake and air fry tostones and it’s just not right.
Similarly, I’ve tried to bake churros and it was ok but still, it just wasn’t right. So you know what, I save frying for special occasions and this was definitely one of them.
Even though I was intimidated at first to make churros, it wasn’t as difficult as I thought. That’s usually how it goes, right?
How To Make Homemade Churros At Home
Here’s I brought these delicious fried dough sticks to life!
- Melt the butter. In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce heat to low.
- Make the dough. Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down. In a bowl or in a stand mixer, whisk the eggs into the dough, one by one, until the dough is smooth. The dough may look crumbly as you’re mixing but keep going. It will smooth out eventually.
- Prepare your churro dough. While the oil heats up, I placed the star tip in the large piping bag and placed the bag in a tall glass. Doing this helps you easily fill the bag with the dough. I used a 1M star tip from Wilton. Make sure not to fill the bag up completely to the top. Leave enough room at the top so you can twist it with your hand as you pipe out the dough.
- Make the churros. In a large saucepan, heat oil at medium heat until it reaches 325ºF. A candy thermometer works. Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped them into the hot oil. Be careful when you do this and make sure you don’t crowd the pan with too many. I did about 3-4 at a time. Drain them on a paper towel lined plate then toss in the cinnamon sugar.
I highly recommend you make Spanish hot chocolate to go with these delicious fried dough sticks. Dulce de leche also works or you can enjoy them by themselves.
Can you make churros ahead of time?
Yes, you can! You can make the dough the day before frying and refrigerate it in an airtight container. Just make sure to bring the dough to room temperature before frying.
How long are churros good for?
Although the churros are best enjoyed immediately after frying, you can store them in an airtight ziplock bag for up to 2 days at room temperature.
You can freeze any leftovers too. They will last about 1 month in the freezer in an airtight container or ziplock bag. Just reheat them in the oven at 350ºF for about 10 minutes but keep in mind, they will not be the same as when they are when freshly fried.
Ingredients
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 1/2 cup Bob’s Red Mill Unbleached White All-Purpose Flour
- 3 eggs
- Vegetable oil, for frying
- Optional: dulce de leche for dipping
- Spanish Hot Chocolate
Instructions
- In a small baking dish, whisk together sugar and ground cinnamon until combined. Set aside.
- In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce heat to low.
- Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down.
- In a bowl or in a stand mixer, whisk the eggs into the dough, one by one, until the dough is smooth. The dough may look crumbly but keep going. It will smooth out eventually.
- In a large saucepan, heat oil at medium heat until it reaches 325ºF.
- While the oil heats up, spoon the dough into a large piping bag with a star tip.
- Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped them into the hot oil. Be careful when you do this and make sure you don't crowd the pan with too many. I did about 3-4 at a time. Drain them on a paper towel lined plate then toss in cinnamon sugar.
- Once the churros have cooled, you can serve them as is, with Spanish Hot Chocolate, or dip them in dulce de leche. Enjoy!
You may also like:
- Coconut Rice Pudding (Arroz Con Leche De Coco)
- Pastelitos de Guayaba + Queso (Guava Cheese Pastries!)
- Rum Toffee Pecan Glazed Sticky Buns
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
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