Easy Churros Recipe (VIDEO) (2024)

FAQs

Why are my churros not crispy? ›

To check all those boxes, it's important to fry your churros in very hot oil. 400°F (204°C) oil provides the heat necessary to brown and crisp the outsides of the churros while also creating almost-instant steam inside of them. Thus we get crispy churros that are not oil-logged and have a light texture.

Churros Ingredients

Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping. Salt: A pinch of salt enhances the flavors of the other ingredients. Oil: You'll need vegetable oil for the dough and to fry the churros. Flour: All-purpose flour gives the churro dough structure.

Mexican vs Spanish churros

The main difference between Mexican and Spanish churros is cinnamon. In Spain, churros are only coated in sugar and served with a chocolate dipping sauce. In Mexico, churros are coated in a sugar and cinnamon mixture and can be eaten alone or with dipping sauces like chocolate or caramel.

Churros are made with simple choux pastry dough – the same dough used for Eclairs, Cream Puffs and Zeppole Donuts. The churro dough is piped directly into hot oil then rolled and generously coated in cinnamon sugar.

Fry the churros for about 2 minutes on each side, until they're a light golden brown, and are cooked all the way through. Drain on a paper towel-lined baking sheet. For straight (well, straighter!) churros, it helps to freeze them before frying.

If you notice they are raw on the inside, pop them back in the pan to fry an additional minute or two. If the exterior of the churro is dark but the inside is still raw the oil might be too hot, which leads to uneven cooking of the dough. Make sure the dough stays around 360°F.

My churros fell apart while frying. What happened? The leavening in the dough did not evenly spread throughout the dough. So make sure to whisk the baking powder into the flour VERY well so that it disperses properly throughout the dough.

Many Redditors claimed that they hadn't been fans for years — not since a pandemic-era reinvention, when the classic, straight-ridged churro, retailing for $1, was suddenly replaced in 2021 with a doughy twist that was 50% more expensive.

In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras (or jeringos in some regions).

What is a churro in Mexican slang? ›

Originally, the term “Charro” was a derogatory name for the Mexican Rancheros, the inhabitants of the countryside. The term is synonymous with the English terms: “Yokel”, “hick”, “country bumpkin”, or “rube”.

Churros are found predominantly in Mexico and Spain, but also Portugal, the Philippines and Latin America, and sit in the sweet spot between doughnuts and choux pastry: more of a batter than a dough really, and they have distinctive striations achieved by using a star nozzle, that create more surface area to fry and ...

If you don't have piping bags, just use a couple of sealable plastic baggies with corners cut. You can actually even cut a triangle into the corner of the plastic bag to create more texture, similar to a star tip. Then just pipe the dough into the oil as instructed.

As a choux pastry, churro dough is made from all-purpose flour, butter, salt, eggs, and water. Pastry chefs extrude this dense dough through a piping bag or churro maker that has an open star-shaped nozzle attached to it, creating a long pastry dough rope with a ridged exterior.

As churros continued to evolve, they found their way to other parts of the world. Portuguese sailors introduced them to Europe during their travels, where they became a hit in countries like France and Portugal. However, it was in Latin America, particularly in Mexico, that churros truly made their mark.

Another important note is that while churros in Mexico and other Latin American countries contain egg and butter, recipes in Spain are way more simple containing just 3 ingredients: flour, salt and water.

Generally, yes, they are!