Churros Recipe

These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.

These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don't come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don't mess with them until they are ready to be turned, they shouldn't fall apart.

Just made these gluten free & have to agree they are very tasty & pretty easy! If you reduce the temp of oil you will get a crunchy-ier texture. Which we prefer. Having read previous comments we reduced the oil & sugar by 1tbsp. Making them gluten free we used half a cup of self-raising gf mix, half a cup of brown rice flour & a tsp of xanthum gum. Worked perfectly! We found the cinnamon & sugar a bit sickly so dusted with vanilla sugar & used a dip of thick maple syrup as son allergic to dairy. He was amazed he could eat them! Best advice I can give is to pipe these onto a marble surface first. Allow a minute for them to settle then pop into the oil. You can cook more this way & keep them moving through the oil without them sticking to each other. Finally, I found that piping them into small round balls with the star nozzle made a really cute & tasty type of doughnut bite. We all preferred this shape. (So basically pipe onto marbled surface as if you were icing the top of a cupcake, give it a minute & then pop 7-8 of them all in the pan at once. Keep the oil heat bubbling around them, but low enough to get a crispy outside & soft fluffy inner. The star nozzle gives beautiful detail to the outside & picks up your desired flavouring well too!)

Love them. I used an air fryer to make them a tad healthier. After the dough was done, I piped the churros and placed them on top of wax paper and into the fridge for about 45 min. Once cooled, I put the churros in the air fryer at 370 for about 10-12 min and flipped them at the 5 min mark.

FABULOUS!! My 7th grade grandson could get 15 points if he would make an authentic Hispanic dish. We chose churros as the class isn't until 6th period and there was no way to reheat or chill anything. I read all the reviews and this is what I did: electric skillet heat set to 350 degrees followed directions regarding ingredients, etc. used a beef jerky gun (looks like caulking gun) squeezed out dough onto parchment paper & then EASILY lifted them into hot oil (I let my dough cool down and I think I could have easily used a decorator icing bag or Ziploc to squeeze it out--letting it cool did not hamper the end results) EXTREMELY PLEASED and hope that my grandson and I receive our 15 points tomorrow!!! Thank you for sharing a wonderful & simple recipe!!! I would like to add to this review. I TRIPLED the recipe to have enough for his class. NOTE: with the current amount of sugar and cinnamon, I ALMOST was able to roll the TRIPLE batch of churros, so needless to say, you can cut back on the amount of sugar and cinnamon. Yes, he did get his 15 points!!!! However, I will note here that they need to be eaten the day they are made and not the day after.... :(

I'm making it again tonight, it's been a family favorite quick treat. Follow these directions and you will not fail and have amazing Churros. Just remember to cool a bit before piping as even through the bag you can burn the heck out of your hands. Oil must be at least over 320F, add slowly, uses a spoon with holes to keep them from sticking, and het them out ASAP as they turn a light tan. Under and soft VS a hard churro any day. Again cool off before handling, stir the water oil and sugar till dissolved at a boil, and do not whisk adding the flour it doesn't do as right. Add it all and churn into a ball that will not be lumpy. Turn off heat and stick it in the fridge for 10 to 20 minutes. Then bang. Got your oil ready and the cinnamon and sugar mix and you will have fresh churros to die for.A+ recipe. I love it, family loves it, friends love it, you just can't go wrong! (Will add pic as I finish this next batch!)

I made this yesterday with the modifications that Cat suggested. It was amazing! for anyone who doesn't want to make/use a pastry bag I did let the dough cool for a little bit after mixing with a spatula so i could take chunks from the dough and roll it out on a board with my hands. In my first batch, the sticks were way too thick so crispy/doughy ratio was a little off. Once I made them shorter and a lot skinnier they tasted perfect (make them to your own taste of course). This probably can be easier if you have some type of churro maker or a pastry bag with a star tip so you can get more the edges fried. I also like another's suggestion to fry it at a lower heat for a bit longer cause I did like my dough a little more cooked on the inside - it will take a bit longer to brown. Also, if you're a beginner to deep frying - don't fill up your pot that high or oil will spill out of it!

Super easy to make, only thing I changed with this recipe is that I added 2 egg yolks. Keep in mind u need to let the dough cool before u add the egg yolks so they don't cook.

This was a really easy, fun, and delicious recipe. It also did not take very long. I piped my churros thin and I would recommend that because then they don't take as long to fry. I would also recommend rolling them in the cinnamon-sugar right after they are done frying. I loved this recipe.

It would have been helpful if the recipe was more specific about which tip to use for piping the churros. I used a medium open star tip, Ateco 824. My churros puffed up like cylinders with no definition, and were pretty skinny. I think something like an Ateco 848 large closed star tip would have worked better. The very middle of some were a bit doughy, maybe because my fry oil temp was a little irregular. I made sure they were nice and dark before taking them out, and most were well cooked. Ultimately though I think if the core was smaller and the flutes were more pronounced, the cooking would have been more even. The dough itself worked fine. I just scraped the tip off on the edge of the pot to disconnect the dough once it was piped. I was using heavy duty disposable plastic piping bags, and had to switch to a new bag about halfway through because it was starting to stretch. A canvas or silicone bag is ideal if you have one.

I didn't have the huge tip/frosting bag, so I used a cookie press. Worked great. These were so easy to make and everyone love them. Smaller size equals more cinnamon sugar to churro ratio = really happy kids. My daughter and friends loved them as much as restaurant bought.

I made this for my husbands and kids and they all loved, I really hope that this recipe gets to a lot of audience. Love from Chicago

I liked it but the dough wouldn't go through the piping bag so i had to add extra water.

This recipe is great, I used a churro maker and it worked great. They tasted so good!!

Didn’t expect it to taste this amazing.

I tried it three times and it did not work at all I get stuck on step two and three because my sugar and oil would not mix and it hardened when I cut the heat

Absolutely delicious and easy to make.

I’m not sure what everyone else is doing differently, but my churros turned out tough. I tried varying the temperature, thickness, shape (star vs round), and the cooked texture was just wildly unappetizing. It’s not fluffy, but tough and chewy, and not in a good way.

Thank you

its sigma