How To Make Churros

How to choose the best flour for making churros

Choosing the right flour is key to achieving churros with the perfect texture. Here are the best options and how they affect the final result:

Strong Flour: Ideal due to its high gluten content, which gives elasticity to the dough and allows the churros to maintain their shape during frying.
All-Purpose Flour: This is also a valid option, although churros may not be as crispy or hold their shape as well as they do with strong flour.
Churro-Specific Flour: Some brands offer flours specifically formulated for churros, designed to create a crispy exterior and soft interior.
Gluten-Free Flour: If you need a gluten-free option, you can use alternatives like rice flour or gluten-free mixes, adjusting the water proportions accordingly.

Additional Tips:

Avoid pastry flours: Low-gluten flours can cause churros to burst during frying.
Correct proportion: Generally, use equal parts water and flour (by weight) to achieve a consistent dough.

Tips for making perfect churros

Here are some key tips to achieve crispy and delicious churros at home:

Follow the recipe exactly: While it may seem obvious, it's essential to stick to the exact proportions of ingredients to avoid issues with the dough or frying.
Use enough oil: Make sure there is enough oil in the pan or fryer so the churros can float and cook evenly. This also helps prevent them from absorbing too much oil.
Control the oil temperature: The ideal oil temperature is between 180-190°C (350-375°F). If it's too hot, the churros will brown on the outside but remain raw inside; if it's too cold, they will absorb too much oil and become greasy.
Let the dough rest: Allowing the dough to rest for at least 30 minutes before frying improves its texture and makes the churros crispier.
Use a piping bag with a star tip: This not only gives churros their characteristic shape but also helps them cook evenly and become crispy on the outside.
Don't overcrowd the oil: Fry churros in small batches to prevent them from sticking together and to maintain a constant oil temperature.
Drain well after frying: Place churros on paper towels immediately after frying to remove excess oil.
Sprinkle sugar while they're hot: For the sugar to stick well to the churros, sprinkle it right after frying, while they're still hot.

With these tips, you'll achieve golden churros that are crispy on the outside and soft on the inside.

Ingredients to make delicious churros

Here are the necessary ingredients to make perfect churros, with the right quantities and a brief explanation of their role in the recipe:

Wheat flour – 250 g: This is the main ingredient that gives structure to the dough. Strong flour is ideal because its gluten content helps the churros maintain their shape and become crispy on the outside.
Water – 250 ml: Used to hydrate the flour and form the dough. The amount must be exact to avoid the dough becoming too runny or too thick.
Salt – 1/2 teaspoon: Enhances the flavor of the churros and balances the sweetness of the sugar added at the end.
Vegetable oil (for frying): This is the cooking medium. It’s recommended to use vegetable or sunflower oil for its neutral flavor and high heat resistance, allowing for even frying without the churros absorbing too much oil.
Sugar – 50 g (for sprinkling): Used to coat the churros after frying, giving them that characteristic sweet touch.
Cinnamon powder (optional) – 1 teaspoon: Mixed with sugar to give a traditional aromatic flavor to the churros.
Additional vegetable oil – 2 tablespoons (for the dough): Some recipes include a bit of oil in the dough to give it more softness and prevent it from sticking.

These are basic ingredients for traditional churros, but you can experiment with variations like adding vanilla or lemon zest to the dough for a unique twist.

How to make churros, step by step

Here’s a detailed explanation of how to make perfect churros at home, following each step precisely to achieve a crispy and delicious result:

1. Prepare the dough

In a saucepan, heat 250 ml of water along with 1/2 teaspoon of salt and 2 tablespoons of vegetable oil (optional). Bring the mixture to a boil. Once the water is boiling, remove the saucepan from the heat and add 250 g of wheat flour all at once. Stir quickly with a wooden spoon until all the ingredients are well combined and you form a uniform dough that easily pulls away from the sides of the pan.

2. Let the dough rest

Let the dough rest for about 10-15 minutes to cool slightly. This time allows the dough to develop a better texture, making it easier to handle and helping the churros become crispier when fried.

3. Prepare the piping bag

Place the dough in a piping bag fitted with a star-shaped tip. This tip is essential for giving churros their traditional shape and also helps them fry evenly.

4. Heat the oil

While the dough is resting, heat vegetable oil in a deep pan or fryer to a temperature between 180 and 190°C (350-375°F). It’s important to maintain this temperature so that the churros cook properly: if the oil is too hot, they will brown on the outside but remain raw inside; if it’s too cold, they will absorb too much oil.

5. Shape the churros

Once the oil is ready, press the piping bag directly over the hot oil, forming long strips or any size you prefer. Cut the strips with scissors or a knife to your desired length.

6. Fry the churros

Fry the churros in small batches to prevent them from sticking together and to keep the oil temperature constant. Fry them for about 3-4 minutes, turning occasionally until they are golden and crispy on the outside.

7. Drain excess oil

Remove the churros from the oil with a slotted spoon and place them on paper towels to drain any excess grease.

8. Sprinkle with sugar and cinnamon

While the churros are still hot, sprinkle them with sugar or a mixture of sugar and cinnamon to taste. This will help the sugar adhere well to the churros.

And that’s it! Now you have delicious homemade churros ready to enjoy.

The importance of resting the churro dough

Resting the dough is a crucial step to achieve churros with the ideal texture-crispy on the outside and soft on the inside. Although it may seem like an optional step, letting the dough rest after mixing has several important benefits:

Improves consistency: During the resting period, the dough stabilizes and becomes more homogeneous. This allows the ingredients to integrate better and helps prevent the churros from falling apart or having an uneven texture when fried.
Temperature control: Resting allows the dough to cool down after being mixed with boiling water. If the dough is too hot when fried, it can cause the oil temperature to drop quickly, resulting in greasy and poorly cooked churros.
Starch retrogradation: During resting, the gelatinized starch in the flour begins to retrograde, increasing the dough's firmness. This is essential for churros to maintain their shape during frying and not deform or absorb too much oil.
Light dehydration: Resting also allows the dough to lose a bit of moisture, contributing to a drier and crispier fry. A dough that is too moist can result in soggy or greasy churros.
Easier handling: After resting, the dough becomes easier to handle, whether you're using a piping bag or a churrera. This ensures that the churros have a uniform shape and don’t contain air bubbles, which could cause them to explode during frying.

Letting the dough rest for at least 10-15 minutes before frying is key to achieving well-cooked, crispy churros while also making it easier to handle and improving its final texture.

How to fix sticky churro dough

If your churro dough is sticky, here are some steps to correct it:

Add more flour: Add one tablespoon of flour at a time and mix well until the dough is no longer sticky. The dough should be soft and manageable.
Control the water: If the dough is too liquid, you may have added too much water. Adjust by adding more flour to balance the consistency.
Let it rest: Allow the dough to rest for 10-15 minutes, which helps it settle and become firmer, making it easier to handle.
Knead properly: Knead the dough for a few minutes to develop the gluten and prevent it from sticking.
Use proper utensils: If the dough remains sticky, use a spatula or wooden spoon instead of your hands to work with it.
Avoid excess fat: If you’ve added too much butter or oil, this can make the dough moist and sticky. Adjust the amounts in future preparations.

With these adjustments, you'll achieve a perfect dough for shaping and frying churros without any issues.

How to prevent churros from absorbing too much oil when frying

If you want to prevent your churros from absorbing too much oil during frying, follow these tips:

Control the oil temperature: The ideal temperature for frying churros is between 180°C and 190°C. If the oil is too cold, the churros will absorb more oil; if it’s too hot, they will brown on the outside but remain raw inside.
Fry in small batches: Don’t overcrowd the pan or fryer. Frying too many churros at once lowers the oil temperature, causing them to absorb more fat.
Use oils with a high smoke point: Oils like sunflower or peanut oil are ideal because they withstand high temperatures without breaking down, reducing oil absorption.
Dry the churros after frying: Place the churros on paper towels immediately after taking them out of the oil to remove excess grease.
Drain properly: Use a wire rack to drain the churros after frying. This allows excess oil to drip off without soaking into the churro.
Well-balanced dough: A dough that is too runny can cause churros to absorb more oil. Make sure to follow the correct water-to-flour ratios.

By following these steps, you’ll achieve crispy churros without excess grease.

How to store and reheat churros without losing their crispiness

If you want to keep your churros crispy after making them, follow these steps to store and reheat them properly:

Room temperature storage: Store churros in an airtight container with paper towels at the bottom to avoid moisture. Do not refrigerate them, as this will make them soft.
Freezing churros: If you're not going to eat them immediately, freeze them on a baking sheet lined with parchment paper for an hour before transferring them to a bag or airtight container. This prevents them from sticking together.
Reheating in the oven: Preheat the oven to 190°C (375°F). Place the churros on a baking tray and heat for 5-10 minutes to restore their crispiness.
Reheating in an air fryer: Preheat the air fryer to 185°C (370°F) and heat the churros for 2-4 minutes. This method is quick and keeps the texture crispy.
Avoid the microwave: While fast, microwaving tends to make churros soft and chewy. Use it only as a last resort.
Use a wire rack to drain: After reheating, place the churros on a wire rack with paper towels underneath to remove any excess moisture.

By following these tips, you can enjoy crispy churros even after storing or reheating them.

The best accompaniments for churros: from classic sauces to innovative flavors

Churros are delicious on their own, but pairing them with sauces can elevate the experience to another level. Here are some ideas for both classic and innovative sauces to enjoy with your churros:

Traditional chocolate sauce: A classic that never fails. Simply melt dark chocolate with a bit of cream to achieve a rich and thick sauce.
Dulce de leche: This creamy and caramelized sauce is perfect for those seeking a sweet and comforting touch. You can make it at home or buy it pre-made.
Salted caramel sauce: The balance between sweet and salty makes this sauce irresistible. Caramelize sugar and add cream, butter, and a pinch of salt.
Mango lime sauce: For a tropical twist, mix fresh mango with lime juice. This refreshing sauce cuts through the richness of fried churros.
Spicy chocolate sauce: If you like heat, add a pinch of cayenne pepper to melted chocolate. The contrast between the spice and the sweetness of the churro is surprising.
Peanut butter ganache: Combine melted chocolate with peanut butter for a rich and creamy sauce that peanut lovers will adore.
Balsamic strawberry sauce: Strawberries cooked with a touch of balsamic vinegar create a complex and delicious sauce that perfectly complements churros.
Vanilla custard (Crème anglaise): A more sophisticated option made with milk, cream, sugar, and vanilla. It’s smooth and delicate, ideal for those looking for something lighter.

With these options, you can transform your churros into a gourmet experience by combining traditional and innovative flavors.

Frequently Asked Questions (FAQs)

Q: Why do my churros explode when frying?

A: This can happen if the dough has air bubbles or if the oil is too hot. Make sure to knead the dough well and maintain the oil temperature between 180°C and 190°C.

Q: What can I do if the churros are raw inside?

A: If the churros brown too quickly and are raw inside, the oil is probably too hot. Lower the temperature slightly and fry them for a longer time (2-3 minutes).

Q: How do I prevent churros from absorbing too much oil?

A: Ensure that the oil is at the correct temperature (180°C-190°C) and fry the churros in small batches to avoid lowering the oil temperature.

Q: Can churros be made without a piping bag?

A: Yes, you can use a sturdy plastic bag with one corner cut off to shape the churros, although they won’t have the traditional star shape.