Step 1: Prepare the Dough
In a medium saucepan, combine:
- Water
- Butter
- Sugar
- Salt
Bring the mixture to a gentle boil over medium heat.
Step 2: Add the Flour
Reduce the heat to low.
Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
Cook for another 1–2 minutes to remove excess moisture.
Step 3: Cool Slightly
Transfer the dough to a mixing bowl.
Let it cool for about 5 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract.
The dough should become smooth, glossy, and thick enough to pipe.
Step 5: Heat the Oil
Pour about 2–3 inches of vegetable oil into a deep saucepan or Dutch oven.
Heat the oil to 350°F (175°C).
Step 6: Pipe the Churros
Transfer the dough to a piping bag fitted with a large star tip.
Pipe strips of dough directly into the hot oil, cutting each strip with scissors to your desired length (about 4–6 inches).
Do not overcrowd the pan.
Step 7: Fry Until Golden
Fry the churros for 2–3 minutes per side, turning occasionally until they are evenly golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Step 8: Coat with Cinnamon Sugar
While still warm, roll each churro in the cinnamon-sugar mixture until fully coated.
Step 9: Make the Chocolate Sauce (Optional)
Heat the heavy cream until it begins to simmer.
Pour it over the chocolate chips and let sit for 2 minutes.
Stir until smooth and glossy.
Serve alongside the warm churros for dipping.
Tips for Perfect Churros
- Use a star-shaped piping tip to create the traditional ridges that help the churros cook evenly.
- Keep the oil temperature around 350°F (175°C)—oil that’s too hot can brown the outside before the inside is cooked.
- Fry in small batches to maintain the oil temperature.
- Coat the churros in cinnamon sugar while they’re still warm so the coating sticks well.
Storage
- Room Temperature: Best enjoyed the day they’re made.
- Refrigerator: Store in an airtight container for up to 2 days.
- Freezer: Freeze cooked churros for up to 2 months.
Reheating
- Oven: Bake at 350°F (175°C) for 5–7 minutes until crisp.
- Air Fryer: Heat at 350°F (175°C) for 3–4 minutes.
- Avoid microwaving, as it can make the churros soft.
