Churros
I have made this churros recipe several times, especially when I want something quick and crispy alongside a coffee or as a sweet snack. Every time, they turn out golden sticks, slightly crispy on the outside and soft on the inside. The recipe is not complicated, the ingredients are readily available, and you don’t need special equipment. The main concern is frying in oil, but with a little attention, you won’t have any problems.
Quick Info
Total time: about 40-50 minutes, depending on how quickly you work with the dough and frying
Preparation time: 15-20 minutes
Frying time: 20-30 minutes, depending on size and how many you make at once
Servings: about 20 pieces, enough for 3-4 people
Difficulty: medium
Recipe type: quick dessert, sweet snack
Ingredients
150 ml milk
100 ml water
125 g butter
150 g flour
3 eggs
1 packet Bourbon vanilla sugar
1 pinch of salt
Oil for frying (enough for the churros to float in the pot)
Powdered vanilla sugar for serving
Preparation method
1. In a thick-bottomed pot, put the milk, water, cubed butter, salt, and vanilla sugar. Turn on the heat and stir occasionally until the butter melts and the liquid starts to boil.
2. When it boils, remove the pot from the heat and add all the flour at once. Quickly mix while everything is hot, using a wooden spoon, and make sure there are no lumps. The dough will quickly pull away from the sides of the pot and form a compact ball.
3. Let the mixture cool slightly, about 10-15 minutes. It’s important that the dough is warm, not hot, so the eggs don’t cook when added.
4. Add the eggs one at a time, mixing well after each until the dough is completely homogeneous. At first, it seems like it won’t come together, but after 1-2 minutes of mixing, it reaches the right consistency: a soft dough, but not liquid.
5. Heat the oil in a deep pan with high sides. Use enough oil to cover the churros when frying, at least 3-4 fingers deep. Try to keep the heat medium to high, so they don’t burn quickly.
6. Heat the oil well. Test with a bit of dough: if it rises immediately and bubbles, the oil is ready.
7. Transfer the dough into a piping bag or a thick plastic bag with a larger corner cut. Carefully pipe sticks of 10-15 cm directly into the hot oil. Cut with scissors or a wet knife if the dough is sticky.
8. Fry 3-4 pieces at a time, without overcrowding the pot. The churros need space to float and brown evenly. Turn them a few times to get a golden color on all sides.
9. Remove the churros to a plate lined with paper towels to drain the oil.
10. After cooling for a few minutes, dust them generously with powdered vanilla sugar.
Why I make this recipe often
I love that they are quick to prepare and don’t require special ingredients. They are great when you crave something warm and sweet, and their texture pleases everyone. It’s one of those recipes I can make with what I already have in the kitchen.
Tips and variations
Tips
- It’s important not to add the eggs while the dough is hot, otherwise they will cook and not bind properly.
- Don’t overcrowd the pot when frying, or the oil temperature will drop, causing the churros to absorb too much oil or fall apart.
- Use a sturdy piping bag; the dough is quite firm.
Substitutions
- Butter can be replaced with margarine, although the taste won’t be as rich.
- Bourbon vanilla sugar can be replaced with regular vanilla sugar or a splash of vanilla extract.
- If you don’t have powdered vanilla sugar, use regular powdered sugar.
Variations
- You can add cinnamon to the powdered sugar for extra flavor.
- If you like, you can serve them with melted chocolate sauce.
Serving ideas
- The simplest way is to dust them with powdered vanilla sugar.
- For something more festive, you can dip them in melted chocolate or chocolate cream.
- They are also good cold, but the best texture is when they are freshly made.
Frequently asked questions
1. What do I do if the dough is too thick or too liquid?
If the dough seems too thick after adding all the eggs, mix vigorously; sometimes it just needs patience. If it’s still too stiff, don’t add another egg; you can use it as is, and you’ll get firmer churros. If it’s too soft, you probably used very large eggs, or not enough liquid evaporated at the beginning. Add a little flour, but mix well to avoid lumps.
2. Can I make the dough in advance?
Churros dough is made and used immediately; it’s not recommended to refrigerate it. It becomes too dense and won’t rise when fried.
3. Can they be baked instead of fried?
The classic recipe involves frying in oil, and the texture won’t be the same in the oven. Oven-baked churros come out drier and less crispy on the outside.
4. Why do my churros fall apart in the oil?
This usually happens if the oil isn’t hot enough or if the dough has too much liquid. Make sure the oil is well heated before you start frying.
5. What type of flour is recommended?
Regular white flour, type 000 or 650, works well for this recipe.
Nutritional values
Estimated for one serving (about 5 pieces)
Calories: 350-400 kcal
Fats: 23-27 g (mostly from butter and frying oil)
Carbohydrates: 30-35 g
Proteins: 5-6 g
Values are approximate and can vary depending on how much oil they absorb while frying and how much sugar you add when serving.
Storage and reheating
Churros are best on the day they are made. If there are leftovers, you can store them for 1 day at room temperature in a closed container, but they will lose their texture. I don’t recommend freezing or reheating in the oven; they become dry and lose their initial crispiness. It’s better to make a small batch and enjoy them fresh.
Ingredients: 150 ml milk, 100 ml water, 125 g butter, 150 g flour, 3 eggs, 1 sachet of Bourbon vanilla sugar, a pinch of salt, oil for frying, powdered vanilla sugar for serving
