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Homemade Churros

Homemade Churros

I’m sitting in a Chili’s inside the Anchorage International Airport and it’s 12:30 a.m. Pastor Alaska and I are waiting for our 2 a.m. flight to California (via Portland, via Seattle) and I’m pondering how strange it is that I’m sitting in a restaurant in the wee hours of the morning with my laptop on the table writing a blog post… and because it’s an airport, anything goes.

Homemade Churros

One of my favorite things about going to amusement parks as a kid was getting to buy a churro. There was something whimsical and special about that long cinnamon sugar coated donut with a crispy exterior and fluffy, airy interior. I never imagined I’d ever be able to make them at home even better than I remembered.

Homemade Churros

I found these really enjoyable to make; I made them as a surprise Saturday breakfast treat for the kids and they were elated. First, you bring together a quick dough in a saucepan over the stove. Then you put the hot dough in the bowl of your stand mixer and allow it to cool a bit before adding the eggs.

Homemade Churros

Beat in three eggs. Then place the batter into a piping bag fitted with a large star tip.

Homemade Churros

Pipe the batter into hot oil and fry those babies until crisp and browned on both sides. Dip in cinnamon sugar.

Homemade Churros

Hear the thundering noise of people running to the kitchen clamoring over these churros. Consume happily.

Homemade Churros

Yield: About 18 churros depending on length

Homemade Churros

Adapted from Simply Delicious

Ingredients

  • 1c water
  • 1/2c butter
  • 1/2t vanilla bean paste or vanilla extract
  • 2T sugar
  • 1/4t salt
  • 1c flour
  • 3 eggs
  • oil for frying (I used Canola)
  • For coating:
  • 1/2c sugar
  • 1/2c brown sugar
  • 1/4t salt
  • 1t cinnamon

Instructions

  1. In a shallow dish, mix together the cinnamon, salt and sugars. Set aside.
  2. In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms. Remove from heat. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes.
  3. Set a large, heavy-bottomed pot (I used my dutch oven), filled with 2 inches of oil over medium-high heat.
  4. Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip.
  5. When the oil is good and hot (350-375 degrees), pipe churros (I made mine about 6 inches long, but the length is your preference) into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size).
  6. Fry until golden brown and crisp on bottom (mine took 60-90 seconds each side), then flip. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used.
  7. *I kept my churros warm in a 200 oven in a single layer on a baking sheet in the oven while I fried the rest.
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9 comments
domcomm
domcomm

Another thing that can affect them is altitude. You may have to adjust for altitude if you are in the mountains.

Auntymima
Auntymima

love your site I would pin every recipe they all look so delicious have you tried funnel cake..I've tried but I just can't seem to keep the patte consistent as they do at the fair...

jrtorres
jrtorres

I tried this and they turned out awful.  It was my first try, and the insides were doughy (like, still the gooey dough) and I changed the temperature of the oil and it didn't really help... I'm just thinking I am not meant to be a churro-maker.  I'll stick to cookies and brownies and other "American" foods ;)  Thanks for the recipe!!

Hellokitty01ify
Hellokitty01ify

I tried making churros three times and the inside is just doughy. Can you help me?

Debra
Debra

Those sure look good.

Mimi Finerty
Mimi Finerty

oh wow they look amazing and i bet they taste awesome!!!!

alaskafromscratch
alaskafromscratch moderator

So happy you like my blog. :) I haven't tried funnel cakes yet, but I do know they require some practice to get the technique down. However, if you like funnel cakes, you'd probably love my English Muffin French Toast... tastes a lot like funnel cakes! :)

alaskafromscratch
alaskafromscratch moderator

 @jrtorres Thanks for your feedback. Big bummer. So sorry that you had a bad homemade churro experience. :( But, I think cookies and brownies are a fabulous alternative! ;) 

alaskafromscratch
alaskafromscratch moderator

 @Hellokitty01ify Hi! Thank you for your question. Is this the recipe you tried? Did your dough look about the same consistency as the photo with the beater in it above? I suspect the issue might be with the temperature of your oil. If it's too hot, the outside of the churro will get too dark before the inside is done. If your oil is too cool, your churros will be soggy and saturated with oil. Test one churro at a time at different oil temperatures until you find the right temp... then fry away! Hope this helps.