Crispy Churros Recipe

Water: The base liquid that helps bring the dough together.

Sugar: Used both in the dough and for coating to add sweetness.

Salt: Enhances the flavor of the churros.

Vegetable oil: Added to the dough and used for frying to get that crispy texture.

All-purpose flour: The main ingredient that forms the dough.

Oil for frying: Needed in large quantity to deep fry the churros until golden.

Ground cinnamon: Mixed with sugar to coat the churros and give them a warm, spicy flavor.

One of the trickiest parts of making these crispy churros is getting the dough into the hot oil just right. You use a pastry bag to pipe the dough, but if you don’t do it carefully, the churros might not cook evenly or could break apart. Here’s how to make that step easier and better:

1. Fill your pastry bag with the dough, but don’t overfill it. You want enough dough to pipe smoothly, but not so much that it’s hard to control.
2. Hold the bag firmly with both hands—one near the top to squeeze, and the other guiding the tip.
3. Pipe the dough straight down into the hot oil, moving your hand slowly to create long strips. Try to keep the strips about the same size so they cook evenly.
4. Don’t crowd the pan! Fry just a few churros at a time so the oil stays hot and they get that perfect golden color.

Doing this step carefully helps the churros cook evenly and get that perfect crispy outside with a soft inside. If the dough is piped too fast or in clumps, the churros might stick together or cook unevenly, which can be frustrating.

When I first made churros, I squeezed the pastry bag too hard and ended up with thick, uneven pieces that took forever to cook. After practicing a bit, I found that a steady, gentle squeeze made all the difference. Also, using a star-shaped tip on the pastry bag gives the churros their classic ridged look, which helps hold onto the cinnamon sugar better—bonus!

So, take your time with the piping step. It might feel a little tricky at first, but once you get the hang of it, you’ll be turning out perfect churros that everyone will love.

• water - Substitute with milk: Milk can add a richer flavor and a slightly creamier texture to the churro dough.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slight floral note, though it may alter the texture slightly.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile due to its mineral content.

• vegetable oil - Substitute with butter: Butter can add a richer flavor to the dough, though it may change the texture slightly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nuttier flavor and more fiber, though it may result in a denser churro.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• sugar - Substitute with coconut sugar: Coconut sugar can provide a caramel-like flavor and is less processed than regular sugar.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can add a warm, spiced flavor profile, though it will introduce additional spices like nutmeg and cloves.

• Allow the churros to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the churros in an airtight container lined with paper towels. This helps absorb any excess oil and keeps them crispy. Store at room temperature for up to 2 days.

• If you plan to keep them longer, freezing is the way to go. Arrange the churros in a single layer on a baking sheet and place them in the freezer. Once they are frozen solid, transfer them to a freezer-safe bag or container. This prevents them from sticking together.

• When you're ready to enjoy your frozen churros, preheat your oven to 375°F (190°C). Place the frozen churros on a baking sheet and bake for about 5-10 minutes, or until they are heated through and regain their crispiness.

• Alternatively, you can reheat them in an air fryer at 350°F (175°C) for about 3-5 minutes. This method is quick and helps maintain their delightful crunch.

• Avoid microwaving the churros as it tends to make them chewy rather than crispy.

• If you have leftover cinnamon and sugar mixture, store it in a small jar or airtight container. It can be used for future batches or as a sweet topping for other desserts.

• Preheat your oven to 350°F (175°C). Arrange the leftover churros on a baking sheet lined with parchment paper. Bake for about 5-10 minutes until they regain their crispiness. This method helps maintain the churros' delightful crunch without drying them out.

• Use an air fryer for a quick and efficient reheating. Set the air fryer to 350°F (175°C) and place the churros in a single layer in the basket. Heat for 3-5 minutes, checking frequently to ensure they don't overcook. The air fryer will restore their crispy exterior while keeping the inside soft.

• If you're in a hurry, the microwave can be an option, though it may not preserve the crispiness as well. Wrap the churros in a slightly damp paper towel and microwave on medium power for 10-15 seconds. This method is best for a quick fix but may result in a softer texture.

• For a stovetop approach, heat a non-stick skillet over medium heat. Place the churros in the skillet without adding any oil. Turn them occasionally for about 3-5 minutes until they are heated through and regain some of their original texture.

• If you have a toaster oven, it's a great alternative to a conventional oven. Set it to 350°F (175°C) and place the churros on the rack. Toast for about 5 minutes, keeping an eye on them to ensure they don't burn. This method provides a nice balance between convenience and maintaining the churros' texture.

• Small saucepan: Used to heat and combine the water, sugar, salt, and vegetable oil to create the dough mixture.

• Pastry bag: Essential for piping the churro dough into strips before frying.

• Deep-fryer or Deep skillet: Used to heat the oil to the correct temperature for frying the churros.

• Paper towels: Used to drain excess oil from the churros after frying.

• Mixing spoon: Useful for stirring the flour into the liquid mixture to form the dough.

• Thermometer: Helps ensure the oil reaches and maintains the correct frying temperature of 375°F (190°C).

• Mixing bowl: Used to combine the sugar and cinnamon for coating the churros.