There’s nothing quite like freshly fried Homemade Mexican Churros. It’s flaky and warm and practically melts in your mouth!
Before I made homemade churros, my husband had only had them a couple of time in his life. It made my culinary heart sad. I love churros! His reasoning was that he only sees them at theme parks and carnivals and they always charge an arm and a leg for them. Truth. I can’t fault him for that.
Making your own is a lot easier than you think. I even made a video recipe in case you are skeptical. It’s true. Frying is the hardest part. Actually, scooping stuff into a pastry bag for piping is the hardest part. I hate doing that for some reason. That’s why I use plastic disposable pastry bags. Because what is worse than filling them? Cleaning one.
Back to the churros. I made these for my family a couple weeks ago and they ate them as fast as I could cook them. They are ridiculously good fresh, but you can also freeze them after they are cooked and reheat them for about 10 minutes in a 400 degree oven. Best fresh though.
Some people pipe the dough onto parchment paper and freeze it so they can get perfect shapes. I find that it doesn’t give as flaky and puffy a texture, so I prefer to squeeze mine directly into the oil. They aren’t always perfectly straight, but they are the perfect crunchy churro texture.
You’ll need a large star tip for your pastry bag. The dough puffs up as it cooks, but you’ll still want to use a large tip. A star tip gives the nice ridged sides. A large circular tip works too, it’s just a round churro, instead of ridged. In the end, it’s all delicious. So, what are you waiting for?
Homemade Mexican Churros
Homemade Mexican Churros
Time to Make It
There's nothing quite like freshly fried Homemade Mexican Churros. It's flaky and warm and practically melts in your mouth!
Author: Rachel Farnsworth
Yield: About 15 churros
- 4 cups vegetable or canola oil for frying
- 1 cup water
- 1//2 cup butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup all-purpose flour
- 3 eggs
- 1 cup sugar
- 1 tsp. ground cinnamon
- Heat the oil in a large pot to between 350 and 375 degrees.
- Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
- Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
- Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
- Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
- Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
- Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain.
- Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.
Other Recipes From Dessert Week:
|Baked Chocolate Donuts with Mint Chocolate Frosting|
|Chocolate Chip Cookie Shots|
|Baked Vanilla Cake Donuts with Chocolate Glaze|