The Best Churro Dough Tips

When you are craving something sweet but light and tasty, these churros are just the dessert you will love. The dough will resemble an eclair pastry. The stiffness helps the churros retain their ridges when frying.

• The Dough: If you have never made churros or eclairs before, this dough will seem weird to you. But trust the recipe. It will work and it will taste amazing. When you boil the ingredients and stir it should form a ball. You should not have a bunch of dough at the bottom of the pan. It should come together nicely. If it hasn’t keep cooking and stirring for a minute longer.
• Cool Slightly: Before adding the egg, stir the dough off of the heat to help release some of the heat. You do not want scrambled eggs. Make sure your egg is good and cold as well. After about 5 minutes of rest or stirring, beat in the egg.
• The Egg will Mix in I promise: At first it will seem like the egg is not incorporating into the dough. Keep stirring and it will slowly work together.

Frying Tips for your Favorite Churros

This is the most delicate part when making churros. You do not want them burnt on the outside and raw in the middle. Take your time and make sure that your oil and churro dough is ready when you are.

• Temperature: It is important that you keep the oil at the right temperature to ensure the churros cook at the right rate. Use a candy thermometer to keep the oil at 350 degrees. It is ok if it goes up some like to 365, but you do not want it to go lower.
• Piping: Pipe your churros about 4-6 inches long is all. If they get much longer they will curl and be hard to turn. If you do not have pipping tip, you can either pipe them without one or droop by small dough balls for churro donuts.
• Pipe right into the Oil: For easiness, pipe the churros right into the oil, using scissors to cut the dough. Oil the scissors before using them so that the dough does not stick to the blade.
• Only a few at a time: Only fry 3-4 at a time. This will prevent the oil temperature from dropping too low.
• Roll Immediately: To get the best cinnamon and sugar coverage, roll the churros while they are still warm.

Serve churros plain or serve them with sauce, however you serve them though, they will be everyone’s favorite. There are other options besides chocolate like strawberry or caramel sauce that you can try with homemade churros.

Make-Ahead and Storing Fried Churros

Another great thing about churros is you can make the dough ahead of time. And then all you have left to do is fry them. And even though these are best served immediately, you can store these for a treat later on.

• Storing: Keep cooled and coated churros in an air-tight container with a paper towel for up to two days. Reheat in the oven at 400 degrees for 8-12 minutes.
• Freeze: Place the done churros on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature.
• Make-Ahead and Refrigerate: After you have made the dough, place it in an air-tight container. I like to wrap the dough as well in plastic wrap to keep it moist. Keep in the fridge for 2 days. Place in a piping bag and fry according to directions.
• Make-Ahead and Freeze: Form the churros on a parchment-lined cookie sheet. Freeze for 1 hour and then transfer the frozen dough to a freezer-safe bag. Freeze for up to 1 month. When ready to cook, no need to thaw. Just fry according to directions.

These Mexican favorites are the perfect way to start dinner then end with your favorite churros dessert, Quick and easy meals that are full of flavor are the best dinners for every family.

Ingredients

Instructions

Notes