How to make: Homemade Churros

flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

In a small bowl, whisk together ½ cup granulated sugar and 1 Tablespoon cinnamon in a medium-sized casserole dish. Set this aside for coating the churros later.

To make the batter: Add 1 cup water, 2 Tablespoons granulated sugar, ½ teaspoon salt and 5 Tablespoons salted butter into a large saucepan over medium-high heat. Bring to a boil. Turn off the heat then stir in 1 teaspoon vanilla extract.

Stir in 1 cup all-purpose flour for a minute or so, until it is smooth and thickened. It will start to pull away from the pan and almost look like play dough.

Transfer the thickened batter to a large bowl and allow it to cool for at least 10 minutes.

Once the churro batter has cooled, use a hand mixer to beat 1 egg into the batter until well combined.

While the batter is cooling, pour 4-6 cups vegetable oil for frying into a large pot to use for deep frying, about 2 inches deep.

Heat the oil on medium heat, using a candy thermometer to check the temperature to ensure it heats to around 350 - 360 degrees Fahrenheit.

Place a paper towel on a plate next to the pot for draining the churros later.

Place the churro dough into a piping bag with a star or flower tip. This batter is very thick; use a sturdy piping bag.

Pipe churros into 4-5 inch long ropes directly into the hot oil, using scissors to cut the batter. Work in batches to avoid overcrowding the pot.

It should take about 5 minutes to fully cook. Turn them once during cooking to ensure both sides get browned evenly.

Immediately as you remove each churro from the oil, roll it quickly on the paper towel, then place it into the cinnamon-sugar mixture, toss to coat, and place it on a cooling rack.

Continue with the rest of the churros. Serve immediately with caramel and/or chocolate sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens