Perfect Homemade Churros

This Churros recipe has been tested FIVE times and we've tried to make it as perfect as possible. No soggy, eggy mess, just perfect churros every single time. Try this recipe, and follow the instructions closely to get best results.

📝 Ingredients

• 1 Cup Water
• 110 Grams Butter
• 2 Tablespoons Granulated Sugar
• 1/4 Teaspoon Salt
• 250 Grams Flour
• 4 Eggs
• 1 Teaspoon Vanilla Extract
• 1.5 Cups Oil (for frying)
• 1/2 Cup Caster Sugar
• 2 Teaspoons Cinnamon powder
• 1 Cup Milk
• 1/2 Cup Fresh Cream
• 150 Grams Dark Chocolate

👨‍🍳 Instructions

1. 1--- Cinnamon Sugar ---
2. 2Mix together caster sugar and cinnamon powder in a bowl. Set Aside
3. 3--- Churros ---
4. 4Make Choux Pastry: In a heavy bottomed vessel bring water, butter, sugar and salt to a simmer on medium heat. Reduce heat to low and add the flour. Whisk continuously, do not allow the flour to burn from the bottom. Cook and stir as the mix begins to form a ball. Cook on low, whisking continuously for about 8 - 9 minutes.
5. 5Cool: Turn off the heat and allow the mix to cool for 3-5 minutes.
6. 6Whisk Eggs In: Add egg one by one and whisk until combined. Ensure to add the eggs while the dough is still slightly warm. Add vanilla extract and mix. The consistency should be thick but dropping. If it's dry and thick, add a teaspoon of water to adjust.
7. 7Prep Piping Bag: Transfer to a double piping bag with a star nozzle (1M nozzle).
8. 8Fry: In a heavy pot, heat about 2 - 2 ½ inches of oil to 125C/257F. Once hot, carefully pipe the churros into the pot, cutting the end off with a scissor (about 4 inches in length). Fry on medium heat till the exterior is golden brown, about 4-6 minutes on each side. Ensure the inside also get cooked while the outside gets a golden brown colour.
9. 9Toss in cinnamon sugar: Transfer to a paper towel to dry and immediately coat or toss with cinnamon sugar mix. Transfer it while they are still hot so the sugar coating sticks to the churros.
10. 10--- Chocolate Dipping Sauce ---
11. 11Heat milk and cream: Combine milk and cream in a saucepan over low heat. Heat the mix to a single boil, about 3-4 minutes. Turn off the flame as soon as it begins to boil.
12. 12Melt chocolate: Pour the hot mix over the chocolate and allow it to sit for 30 seconds. Use a whisk or a spatula and mix to combine. Ensure all the chocolate has melted and there are no lumps. If there are still a few lumps of chocolate, transfer back to the saucepan and heat over low flame for 10-15 seconds. Remember to stir continuously to ensure the chocolate does not stick to the bottom of the pan and burn. Continue this until all the chocolate melts.
13. 13Cool slightly: Allow to cool and use as a dipping sauce for the churros!