Best-ever churros
Discover the ultimate churros recipe with crispy exteriors and tender, airy interiors. Made with simple ingredients like water, butter, flour, and eggs, these churros are coated in powdered sugar and perfectly paired with a rich dark chocolate dipping sauce. Indulge in this timeless treat that'll delight your taste buds with every bite!
- 04 May 2024
- Cook time 15 min
- Prep time 20 min
- 8 Servings
- 8 Ingredients
Churros are a delightful treat that originated in Spain and have gained popularity worldwide. Known for their crispy exterior and soft, doughy interior, churros are often enjoyed with a generous dusting of powdered sugar and a rich chocolate dipping sauce. Our best-ever churros recipe is perfect for satisfying your sweet tooth and impressing your guests with a homemade version of this beloved dessert.
Ingredients:
Instructions:
- Once the mixture reaches a boil, add 1 cup of all-purpose white wheat flour (120g) and 1 tsp of salt (5g).
- Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Remove the saucepan from heat and let the dough cool for about 5 minutes.
- Beat in the eggs (150g), one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Transfer the dough to a piping bag fitted with a star tip.
- Pipe 4-6 inch strips of dough directly into the hot oil, cutting with scissors as needed.
- Fry the churros in batches, turning occasionally, until they are golden brown and crisp, about 2-3 minutes per batch.
- Remove the churros with a slotted spoon and drain on paper towels.
- While still warm, roll the churros in 1/2 cup powdered sugar (80g) until evenly coated.
- Heat using a double boiler or microwave in 30-second intervals, stirring constantly until the chocolate is melted and the mixture is smooth.
Tips:
- Make sure to measure your ingredients accurately for the best results.
- When adding the eggs, do so one at a time and ensure each egg is fully incorporated before adding the next.
- Use a star-shaped piping tip to achieve the traditional churro shape.
- Heat your oil to the right temperature (around 350°F or 175°C) to ensure the churros cook evenly and become crispy.
- Do not overcrowd the pan when frying the churros; cook them in batches to maintain the oil temperature.
- Let the churros cool slightly before dusting with powdered sugar to ensure it sticks properly.
- For the chocolate sauce, use high-quality dark chocolate for the best flavor. Heat the milk gently to avoid burning the chocolate.
With this recipe, you'll create irresistible churros that are crispy on the outside and wonderfully tender on the inside. Paired with a decadent dark chocolate sauce, these churros are sure to become a favorite in your dessert repertoire. Remember to enjoy them fresh and hot for the best experience!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.63g | 10% |
| Sugar 18g | 18% |
| Fat | |
| Fat 27g | 31% |
| Saturated 7g | 24% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 70mg | 13% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.28mg | 2% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.37ug | 16% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 1.10ug | 1% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 3.96mg | 36% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 100mg | 3% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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