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Churros

about 20 pieces
Intermediate
60 minutes
Looking to make delicious Mexican churros at home? Our easy churro recipe will help you create crispy, golden churros that are perfect for any occasion.
This delicious dessert is perfect if served with a trio of dips - salted caramel, chocolate orange and white chocolate. You won't regret it!
Recipe Ingredients
How to Prepare
Tips
Your churros are best served fresh after being cooked. To save time you can pipe your churros onto a lined baking tray and pop into the freezer until you are ready to fry them.
Tips
Love this dessert? To give it a twist, why not try our Churro Cheesecake recipe and discover your favourite one!
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Recipe Ingredients

For the Churros
250 mlWater
15 gCaster Sugar (1tbsp)
50 gUnsalted butter
200 gPlain Flour
2.5 gDr. Oetker Baking Powder (1/2tsp)
2Large Eggs (beaten)
10 mlDr. Oetker Madagascan Vanilla Extract (2tsp)
For the Cinnamon Sugar
75 gCaster Sugar
7 gGround Cinnamon (1tbsp)
For the Salted Caramel Dip
100 gCaster Sugar
30 mlWater (2tbsp)
50 gUnsalted butter
75 mlDouble Cream
0.5 tsp(1/2tsp)
Chocolate Orange Dip
150 mlDouble Cream
100 gDr. Oetker Dark Chocolate
about 5 - 10 mlDr. Oetker Valencian Orange Extract (1-2tsp)
White Chocolate Dip
100 gDr. Oetker 26% White Chocolate
100 mlDouble Cream
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)

Buy the Products

Picture - Dr. Oetker Baking Powder (1/2tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (2tsp)
Picture - Dr. Oetker Valencian Orange Extract (1-2tsp)
Picture - Dr. Oetker 26% White Chocolate
Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
1

For the Churros

Pop the water, butter and sugar into a large saucepan, simmer over a low heat until all the mixture has melted together. Turn up the heat and bring to the boil. Reduce the heat and pour in the flour and Baking Powder, stir continuously until you have a lovely smooth mixture with no lumps of flour.

2

Pop your mixture into a large bowl and leave to cool for 10 minutes. Pop in the Vanilla Extract and using an electric hand whisk or free-standing mixer, beat the mixture gradually adding the egg until you have thick pipe-able consistency. - Don’t worry the mixture will begin to separate at first but continue to whisk until it comes together and you have a smooth batter. Transfer your mixture into a piping bag fitted with an open star nozzle.

3

Heat a large pan filled about ¼ full of oil to 180-200°C, if you do not have a thermometer to check the oil is hot enough, pipe a blob of churros mixture into the oil and it should start to bubble and rise to the top of the oil. Once your oil is hot enough pipe 2-3 strands of churros into the pan of oil, snipping off each strand of dough with scissors. Be careful as the oil is very hot and can splatter. Fry the churros on each side for 1 minute and then turn with tongs to cook the other side.

4

Once cooked place your churros onto a tray lined with kitchen roll and continue to cook the rest of your churros dough.

5

Mix your cinnamon sugar together in a large bowl and toss your churros into the sugar.

6

For the Salted Caramel Dip

Place the butter, cream and salt in a pan gently heat until the butter has melted and set aside. Place the sugar in a heavy based pan with 2 tbsp water, mix together over a low heat until the sugar is dissolved. Turn up the heat and allow the mixture to boil. Allow to boil until the bubbles become smaller and the colour becomes darker – like the colour of dark maple syrup. This should take 3-5 minutes. Be careful not to burn.

7

Once the sugar mixture is ready, add the cream mixture - be careful as the caramel will it will spit and splutter slightly. Give it a quick stir then allow to boil again for a couple of minutes, then transfer to a bowl to cool and thicken.

8

For the Chocolate Orange Dip

Pop the Chocolate, Cream and Orange Extract into a bowl and melt together in the microwave in 30 second bursts, stirring between each burst until the chocolate has melted. Whisk the mixture together until it is lovely and smooth.

9

For the White Chocolate Dip

As above, melt together the White Chocolate, cream and Vanilla Extract in the microwave and whisk together until smooth and combined.

10

Serve your churros fresh with your trio of dips!

Tips

  • Your churros are best served fresh after being cooked. To save time you can pipe your churros onto a lined baking tray and pop into the freezer until you are ready to fry them.
  • Love this dessert? To give it a twist, why not try our Churro Cheesecake recipe and discover your favourite one!