Ingredients
1 cup (240ml) Water
½ cup (100ml) Vegetable or canola oil
1 tbsp Unsalted butter
1 tsp Salt
1 cup (125g) All-purpose flour
2 large Eggs, beaten
1 cup (200g) Granulated sugar (for coating)
1-2 tbsp Ground cinnamon (for coating)
Oil for deep frying
Instructions
1. Dough: Bring water, ½ cup oil, butter, and salt to a rolling boil. Reduce heat to low, add flour, and stir vigorously for 1-2 minutes until a smooth ball forms. Transfer to a bowl and cool for 5 minutes.
2. Eggs: Gradually beat in eggs until fully incorporated into a thick, glossy dough. Rest for 15-20 minutes.
3. Pipe & Fry: Fill a piping bag fitted with a large star tip. Heat oil in a deep pot to 350-375°F. Pipe 4-6 inch strips into the hot oil, cutting with scissors.
4. Cook: Fry until golden brown and puffed (2-3 minutes).
5. Coat: Drain on a wire rack and immediately toss in cinnamon sugar while hot.
Notes
Pro-Tips:
• Use a thermometer for the oil; keeping it consistently between 350-375°F is essential for a crispy texture that isn’t greasy.
• Let the dough rest for 15-20 minutes before piping; this hydrates the flour and makes the dough easier to pipe.
• Snipping the dough with scissors directly over the oil prevents long, tangled strands.
Variations:
• Filled: Use a squeeze bottle to pipe dulce de leche or chocolate sauce into the hollow center once cooled.
• Chocolate Dipped: Dip half of each cooled churro into melted dark chocolate.
• Baked: Pipe onto parchment-lined sheets and bake at 400°F for 15-20 minutes until golden.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Deep Fry
- Cuisine: Spanish/Latin American
- Diet: Vegetarian