Easy Homemade Churros (Print Version)

# Ingredients:

→ For the Churro Dough

01 - 1 cup of water
02 - ½ cup unsalted butter, diced into small chunks
03 - ¼ teaspoon fine salt
04 - 1 cup all-purpose flour
05 - 3 large eggs, at room temperature
06 - Vegetable or canola oil for deep frying

→ Cinnamon Sugar Coating

07 - ½ cup white granulated sugar
08 - 1 to 2 teaspoons ground cinnamon, adjust to your preference

→ Optional Dipping Sauces

09 - Warm chocolate ganache or hot fudge sauce
10 - Dulce de leche or caramel sauce
11 - Homemade raspberry dipping sauce

# Instructions:

01 - In a medium-sized saucepan, combine the water, butter pieces, and salt. Place over medium-high heat and bring to a gentle boil, stirring occasionally until the butter has completely melted. Once melted, remove the pan from the heat immediately. Dump in all the flour at once and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan.
02 - Let the dough cool for about a minute, then crack in the eggs one at a time. After adding each egg, beat the mixture thoroughly until it's fully incorporated and the batter becomes smooth and glossy. Once all eggs are mixed in, transfer the batter into a heavy-duty piping bag fitted with a large star-shaped tip (like a Wilton 1M or similar).
03 - Pour enough oil into a heavy-bottomed pot or deep fryer to reach about 2-3 inches deep. Heat the oil over medium heat until it reaches exactly 365°F on a candy or deep-fry thermometer. While the oil is heating up, set up your draining station by placing paper towels over a wire cooling rack.
04 - In a wide, shallow bowl or plate, whisk together the granulated sugar and cinnamon until well combined. Adjust the amount of cinnamon based on how spiced you like your churros. Set this aside near your frying station.
05 - Once your oil reaches the right temperature, carefully pipe 6-inch strips of dough directly into the hot oil, using kitchen scissors to snip off each churro. Don't overcrowd the pot—fry about 3-4 churros at a time. Let them cook for roughly 2 minutes per side until they turn a beautiful golden brown color. Use a slotted spoon or spider strainer to remove them from the oil.
06 - Place the freshly fried churros on your paper towel-lined rack and let them drain for a minute or two. While they're still warm, roll each churro generously in the cinnamon sugar mixture until completely coated. Serve immediately with your favorite dipping sauce while they're hot and crispy.

# Notes:

01 - For a homemade raspberry dipping sauce: In a saucepan, whisk 2 teaspoons cornstarch, 3 tablespoons sugar, and ⅓ cup water. Stir in 12 ounces of frozen raspberries and cook over medium heat until it comes to a boil. Let it bubble for one minute, then remove from heat. For a smoother sauce, strain through a fine-mesh sieve to remove the seeds.
02 - Store leftover churros in a brown paper bag at room temperature for up to 3 days—this helps keep them from getting soggy. You can also freeze them for up to 3 months. To reheat, pop them in a 350°F oven for a few minutes until crispy again.
03 - Make sure your oil stays at the right temperature while frying. If it's too hot, the churros will burn on the outside before cooking through. If it's too cool, they'll absorb too much oil and become greasy.

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