How To Make Perfect Churros Every Time

Churros , the delectable , deep fried pastry , gooey and soft on the inside with ridges on the outside that gather pockets of cinnamon and sugar and help give it that classic crunch .

Today , we'll show you how to make tasty ultimate churro recipe .

So who created the churros ?

Anyway .

Great question .

We don't know the origin of the churro is heavily debated .

Some say it originated from Spanish shepherds as an on the go replacement for bread .

It said that the iconic curled shape was made to resemble that of a sheep's horn .

But another recipe was discovered in Ancient Rome for a flower and water fritter that strong similarities to the modern day churro as well .

There's even a theory that Portuguese sailors brought back yo a similar pastry from China to Portugal and spread into Spain though we can't say for sure where the first variation of the churro originated .

We can tell you that today we're gonna be making our favorite recipe for churros .

Regardless of its past , every churro starts with a pat of shoe or a shoe pastry , which is just a mixture of flour , eggs , butter , sugar , salt , milk and water .

It's the same dough used for desserts like cream puffs and declares we'll start with our wet ingredients .

We tested a few different water and milk ratios and found that the half milk , half water ratio helps the dough retain the right amount of moisture while giving it the best flavor .

We'll add our liquids to a Vass pan along with some sugar , salt , butter and vanilla bean use vanilla extract if that's what you have on hand .

But since we're making the ultimate churros , we want to pack in as much vanilla flavor as possible .

It will also give us a beautiful speckled dough .

Once that comes to a boil , we'll remove the vanilla bean and then add in the flour , reduce the heat to medium low and stir with a wooden spoon until the mixture forms a ball and no longer sticks to the pan .

About five minutes .

You'll know the flour is cooked when it starts to pull away from the pan , leaving no residue on the sides or bottom .

This should take about five minutes .

Now , for the eggs , we tested a variety of egg combinations and we found that two eggs made the inside of the churro , too gummy , but four eggs made it too airy and spongy .

So three whole eggs was the winner .

Not too fluffy , not too dense .

Just right .

We'll transfer our dough to a bowl and let it cool for about five minutes .

If it's too hot during this step , you might end up with bits of scrambled eggs in your dough and we definitely don't want that .

Let's talk about mixing utensils .

We found that using a stand mixer with a paddle attachment is the best way to mix the dough .

If you don't have a stand mixer , using a wooden spoon works great .

It'll keep the dough at a constant temperature .

It's just a little more work .

And we here at Tasty are all about simplicity .

A metal whisk or an electric hand mixer will transfer too much heat to the dough or it could whip too much air into your dough .

Egg .

Excellent .

Now that our dough is cooled down , let's add the eggs one at a time , making sure to completely mix one egg in before adding the next .

It's gonna look really separated and broken , but it'll come together .

The finished dough should be gracefully falling from the paddle .

It shouldn't plop off .

It should look like a thick custard .

Let's move on to piping .

There are two main ways to pipe your churros .

You can pipe them by hand using a piping bag with a star tip or use a churro maker .

We tested both ways and found that the troll maker didn't make a huge difference in ease or efficiency , but it does change the shape .

So if you have a churro maker on hand , feel free to use it .

But hand piping is totally fine too .

We'll be using a star tip to pipe our churros not only is it the most traditional but the iconic star shape increases the surface area , which allows for a bigger crunch and also makes for a sturdier churro pro tip .

Let the dough rest for five minutes before piping .

This will allow the dough to set up a little and make piping easier .

We also experimented with a few other methods of resting , chilling and freezing .

The frozen churros brought the temperature of the oil down and didn't get as crispy .

Plus you run the risk of browning on the outside without cooking it all the way through while chilling in the fridge , made the dough too sticky to get off the plate .

We achieved the best results piping it straight into the oil .

Now it wouldn't be churros without a sweet coating .

You can go crazy with your churro toppings .

But for R S P , we have decided to stick to the traditional cinnamon sugar coating .

We're using salo cinnamon .

Celo cinnamon is brighter and has more of a floral taste .

WACA is more common and a little more subtle .

A good rule of thumb is to add one teaspoon of cinnamon to every half cup of sugar .

We're using good old granulated sugar here .

The small Granules stick to the churros nicely and fit better into all of those delicious nooks and crannies .

Now it's time to cook our churros .

Our method of choice is deep frying .

We found that it's the only way to really get that classic crispy exterior and soft center .

You just won't get the same results in an air fryer or the oven .

The best temperature to fry your churros is 350 degrees Fahrenheit .

This will ensure your churros are fully cooked through with the perfect crispy outside frying at too high of a temperature could again leave you with a burnt outside and a raw center .

You can totally stop here and enjoy your well deserved churros .

But we're gonna amp things up a little bit with a spicy chocolate dipping sauce .

We're gonna start with the base of the sauce , which is our classic .

First .

We'll heat up our cream and then add in our cayenne and cinnamon .

We're using semisweet chocolate chips .

So our dip has a little bitterness which will blend really well with our sweet cinnamon sugar coating .

Now for the sweetest part , stirring them up , pairing our golden hot churros with our spicy chocolate dipping sauce makes for the ultimate combo , the perfect crispy outside and soft pillowy inside .

Our churros are finally ready to eat .

So let's give them a taste .

Yum , one bite of these churros will have you saying ?

Oh yes .