Homemade Churros

Ingredients

• 120 ml (½ cup)milk
• 120 ml (½ cup)water
• 25 g (2 tablespoons)sugar
• 0.6 ml (⅛ teaspoon)salt
• 85 g (6 tablespoons)butter
• 125 g (1 cup)plain flour
• 1egg
• 10 ml (2 teaspoons)vanilla extract
• As neededoil, for frying
• 100 g (½ cup)fine or powdered sugar
• 2.6 g (1 teaspoon)ground cinnamon
• 57 g (2 ounces), cut into smaller pieceschocolate
• 148 ml (5 fluid ounces)all-purpose cream

Instructions

1. 1

   Boil the liquids

   Combine the milk, water, 25 g sugar, salt and butter in a saucepan. Bring to a boil over medium heat, then remove the pan from the heat as soon as it starts boiling.

2. 2

   Make the dough

   Immediately stir the flour into the hot liquid. Mix gently until a loose dough forms and pulls away from the sides of the pan.

3. 3

   Cool the dough

   Transfer the dough to a mixing bowl and leave it to cool for 3–5 minutes.

4. 4

   Prepare the dip

   Put the chocolate and cream in a microwave-safe bowl. Heat on high for 10 seconds, then stir until the chocolate melts; microwave for another 5–10 seconds if needed.

5. 5

   Beat in egg

   Add the egg and vanilla to the dough and beat them in with a whisk or an electric mixer.

6. 6

   Fill the piping bag

   Transfer the dough to a piping bag fitted with a large 4- or 5-star tip.

7. 7

   Heat oil

   Heat oil in a deep pan to about 10 cm deep over medium heat. When hot, squeeze out a 13–15 cm length of dough and snip it off with scissors so it drops into the oil. Fry 5–6 pieces at a time.

8. 8

   Fry and coat

   Fry the churros for 2–3 minutes on each side, until golden brown. Lift them from the oil and place on a paper-towel-lined plate to drain, then roll or sprinkle them with the sugar and cinnamon mixture.

9. 9

   Serve warm

   Serve the churros while warm with the chocolate dip.

What are churros?

Churros are ridged strips of fried dough, commonly served with a sweet coating or a dip. They are popular in the Philippines as well as in Spain and across Latin America, with local versions often enjoyed as a snack or dessert.

This version uses a cooked flour dough enriched with egg and vanilla, then pairs the churros with a simple chocolate-and-cream dip. The star-shaped piping tip gives the outside ridges that crisp up in the oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2500 calories, 28g protein, 266g carbs, 151g fat.

The flour and sugars provide most of the carbohydrates, while butter, frying oil, cream and chocolate contribute much of the fat. The egg, milk and cream supply some protein. For a more balanced plate, serve a smaller amount of churros with fresh fruit.

The cooked dough

Hot liquid: bring the milk, water, sugar, salt and butter to a boil before adding the flour. Stir the flour in straight away so it forms a cohesive dough.

Cooling: give the dough 3–5 minutes to cool before adding the egg. This pause helps keep the egg from cooking as it is beaten in.

Piping and frying

Star tip: use a large 4- or 5-star nozzle to make ridged lengths of dough. Cut each length off with scissors as it is piped into the oil.

Batch size: fry 5–6 churros at a time, as directed, rather than filling the pan. This leaves room to turn them and helps them cook evenly.

How to tell when they are done

Colour: turn the churros after 2–3 minutes on the first side and fry the other side until golden brown. Drain them on paper towels once they are out of the oil.

Coating: roll or sprinkle the churros with the cinnamon sugar while they are freshly fried so the coating clings to the surface.

The chocolate dip

Gentle melting: the chocolate and cream need only short bursts in the microwave. Stir after the first 10 seconds, then use another 5–10 seconds if pieces remain unmelted.

Serve the dip with the churros while both are warm. If the chocolate is not fully smooth, stirring after heating helps distribute the melted chocolate through the cream.

Serving the churros

These churros are at their crispest soon after frying, with the chocolate dip alongside for dunking. Serve them as a dessert or a sweet snack.

Their richness pairs well with fresh fruit, which adds a fresh, lightly tart contrast. Keep the churros and dip separate until serving to preserve the coating.

Recipe notes & tips

• Measure the flour before starting so it can be stirred into the boiling liquid immediately.
• Let the dough cool for the specified 3–5 minutes before beating in the egg.
• Use a large star tip to pipe the ridged dough.
• Fry 5–6 churros per batch and turn them once they have cooked for 2–3 minutes.
• Drain the churros on paper towels before coating them with cinnamon sugar.
• Stir the chocolate and cream after each short microwave burst.

Variations

• Powdered sugar: use the powdered-sugar option for a finer coating.
• Extra cinnamon: add more cinnamon to the sugar mixture for a stronger spice flavour.
• Dark chocolate: choose dark chocolate for a less sweet, more intense dip.
• Vanilla sugar: mix a little vanilla sugar into the coating for an added vanilla note.
• Fruit on the side: serve with fresh berries or sliced fruit for a fresh contrast.

Common mistakes to avoid

• Adding flour slowly: the liquid is hottest at first, so stir the flour in immediately to form the dough.
• Adding egg too soon: let the dough cool for 3–5 minutes before beating in the egg.
• Crowding the pan: too many pieces make turning harder; fry only 5–6 churros at a time.
• Skipping the turn: fry 2–3 minutes on each side so both sides brown.
• Overheating the dip: use 10 seconds on high first, stir, and microwave for just 5–10 more seconds if needed.
• Coating after draining too long: roll or sprinkle the churros after draining so the cinnamon sugar adheres.

How to store

Churros are best served warm and freshly fried. If storing leftovers, keep them in an airtight container in the fridge for up to 2 days; reheat in an oven until warmed through, though they may be less crisp. Refrigerate the chocolate dip separately and warm it gently before serving.

Frequently asked questions