Homemade churros are surprisingly easy to make
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
Your sweet tooth is calling! These crispy on the outside and fluffy on the inside churros are covered in sugar.
- 1 cup plus 1 tablespoon sugar
- 1 tablespoon cinnamon
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 cup water
- 1 cup flour
- 3 large eggs
- vegetable oil for frying (about 12 cups)
- warm chocolate sauce (optional for serving)
- Mix 1 cup sugar and cinnamon in a medium bowl (big enough to roll churros in later). Set aside.
- In a medium saucepan over medium-high heat, bring milk, butter, salt, remaining sugar and water to a simmer.
- Turn off heat. Using a wooden spoon, add flour and mix until dough comes together. Let cool slightly.
- Add eggs to the dough, one at a time. (Make sure to mix in each egg with a wooden spoon before adding the next.) Stir until dough is completely smooth and stretchy.
- Spoon the dough into a pasty bag.
- Pour oil into a large pot so it comes halfway up the sides. Add your thermometer and heat over medium-high until temperature reaches 350° F.
- Hold the pastry bag at an angle, keeping tip a few inches above the oil, and squeeze out the dough. You'll want to move the bag as you do this so the dough makes a straight line, about 6".
- Using kitchen scissors, cut off dough at the base of the bag to release into the oil, making one churro. Repeat process to make four more.
- Fry churros in oil, turning once, until golden brown on all sides (2-3 minutes per side).
- Once done, transfer churros to a paper towel-lined baking sheet. Repeat with the remaining dough.
- Coat warm churros in cinnamon-sugar mixture.
- Serve with warm chocolate sauce (optional).