Homemade Churros

Ingredients

For the Churros:

• 1 cup water
• 2 ½ tbsp sugar
• ½ tsp salt
• 2 tbsp unsalted butter
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• Vegetable oil, for frying

For the Cinnamon Sugar:

• ½ cup granulated sugar
• 1 tsp ground cinnamon

For Dipping (optional but highly recommended):

• Chocolate sauce, Nutella, or caramel sauce

Instructions

1. Make the Dough:
   In a medium saucepan, combine water, sugar, salt, and butter.
   Bring to a boil over medium heat.
   Once boiling, add flour all at once and stir quickly with a wooden spoon until a dough ball forms.
2. Cool Slightly:
   Remove from heat and let the dough cool for 5 minutes (important — so the eggs don’t scramble).
3. Add Eggs & Vanilla:
   Add vanilla and beat in eggs one at a time, mixing well after each.
   The dough should be thick, sticky, and smooth.
4. Prepare to Fry:
   Pour oil into a deep skillet or pot (about 2 inches deep). Heat to 350°F (175°C).
5. Pipe the Churros:
   Transfer the dough to a piping bag fitted with a large star tip (like Wilton 1M).
   Carefully pipe 4–6 inch strips directly into the hot oil, using scissors to cut each piece.
6. Fry Until Golden:
   Fry 3–4 churros at a time for 2–3 minutes per side, until golden brown.
   Remove with tongs and drain on paper towels.
7. Coat in Cinnamon Sugar:
   Mix sugar and cinnamon in a shallow dish.
   Roll warm churros in the mixture until fully coated.
8. Serve Warm:
   Enjoy immediately with melted chocolate, dulce de leche, or caramel for dipping.

Tips for Perfect Churros

• Keep oil between 350–360°F (175–182°C) — too cool = greasy, too hot = burned.
• Don’t overcrowd the pan — they need space to fry evenly.
• You can also bake them at 400°F (200°C) for 18–20 minutes, then brush with melted butter and roll in cinnamon sugar.

Fun Variations

•  Coconut sugar + cinnamon for a tropical twist.
•  Fill with Nutella using a piping bag once cooled.
•  Serve with strawberry or caramel dipping sauce for extra indulgence.