Who new churros would be so easy to make and with mostly pantry ingredients! I love making churros for my family and get creative with a variety of dipping sauces. Our recent favorite, Sweetened Condensed Milk! Churros are a treat on their own, they are perfect the way they are but… When you dip it in Sweetened Condensed milk just takes it to a different level of decadent indulgence.
What you need to make Traditional Churros
Vegetable oil for frying
Sugar and ground cinnamon to coat the churros.
Helpful tips and Tricks
Use a candy thermometer for the oil to make sure it is at the right temperature (375 degrees) If you don’t have a candy thermometer you can test the oil by dropping a small ball of dough in it. If it bubbles and floats to the surface, it is ready.
If you don’t have a churrera you can use a piping bag, just get a sturdy one with a star tip and ring to secure the tip to the bag. I don’t recommend using a zip top bag with a tip alone because the dough is quite dense. Once you squeeze the dough out, the tip might pop out and break the bag. Pipe at least a couple of churros to make sure the bag is working properly before you try to drop them in the oil.
Let the churros cool slightly before you roll them in the cinnamon sugar. If they are too hot or are still dripping oil, the cinnamon sugar will clump together, and the churros won’t look very pretty.
Add the water and cinnamon stick to a saucepan and bring to a boil.
Once the water has boiled and changed color from the cinnamon stick pour it into a measuring cup and measure exactly one cup of the cinnamon water. Discard cinnamon stick and rest of the water.
Return the water to the saucepan and place again on the heat. Add the 2 tablespoons of butter, sugar and salt. Stir until butter is melted and sugar has dissolved.
Turn the heat off and add the flour all at once. Stir quickly with a wooden spoon until it forms a ball, and the dough looks smooth. It will take a little time.
Let the dough cool slightly while prepare a piping bag with an open star tip or a churrera (churro maker). Transfer the dough to the piping bag.
Add the vegetable oil to a skillet, about 1″ deep and heat up the oil to 375 degrees.
squeeze the bag until you get a churro about 4″ long and using kitchen scissors or a knife, remove from the tip. Drop gently into the oil and cook for about 3 min on each side turning often so it browns evenly.
Repeat with the rest of the dough. Work in batches, about 4 churros at a time. You should get about 12-14 4″ churros.
Remove the churros from the oil and transfer to a plate lined with a pepper towel to remove the excess oil.
Mix the remaining cup of sugar and cinnamon on a large plate and roll the churros in the mixture while they are warm.
Serve the churros with Sweetened Condensed Milk on a side for dipping.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.