Meal Prep · Mexican
Churros
Crispy on the outside, soft on the inside, these classic Mexican fried-dough pastries are a sweet delight for any occasion.
Ingredients
Tap to check offMethod
Step-by-step- In a medium saucepan, combine water, butter, 1/4 cup sugar, and salt. Bring to a rolling boil over medium heat, stirring until the butter is completely melted.
- Remove the saucepan from heat and immediately add the flour, stirring vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
- Transfer the dough to a large bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well with an electric mixer or wooden spoon after each addition until fully incorporated and the dough is smooth and glossy.
- Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C).
- Spoon the dough into a piping bag fitted with a large star tip (like an Ateco 826 or 827).
- Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot; fry in batches.
- Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- While still warm, toss the churros in a shallow dish containing the 1/2 cup sugar and cinnamon mixture until evenly coated. Serve immediately with chocolate dipping sauce or dulce de leche, if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 5 g |
| Fat | 20 g |
| Carbohydrates | 40 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Cooked churros are best enjoyed fresh, but can be stored in an airtight container for 1-2 days. They will lose some crispness.
Freezer Up to 1 month (uncooked), 2 months (cooked)
Uncooked churro dough can be piped onto parchment paper, frozen until solid, then transferred to a freezer bag. Cooked churros can also be frozen, but may lose some texture.
Reheat Oven/Air Fryer
To reheat cooked churros, bake in an oven at 350°F (175°C) for 5-7 minutes or air fry at 350°F (175°C) for 3-4 minutes until crispy. Microwaving is not recommended as it makes them soggy.
Chef’s Corner
- Maintain the oil temperature: Ensure your frying oil is consistently at 350°F (175°C). Too cold, and churros will be greasy; too hot, and they’ll burn before cooking through.
- Use a star tip: The star tip is crucial for creating the classic ridged surface, which helps the churros cook evenly and allows the cinnamon-sugar coating to adhere better.
- Serve immediately: Churros are at their absolute best when served fresh and warm, right after being tossed in the cinnamon-sugar mixture.
