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5 from 2 reviews
Homemade churros are one of the most irresistible desserts you can make at home- crisp on the outside, soft and custardy on the inside, and surprisingly simple. This easy churros recipe uses Organic Valley butter and cream for extra richness, and the dough comes together in minutes with pantry staples. They fry up golden and crunchy, creating that classic churro texture everyone loves.
Churros are traditionally made with a pâte-à-choux–style dough, but this version is even easier and completely foolproof. You can also customize the texture depending on the star tip you use. A smaller star tip gives you thinner, crispier churro sticks, while a larger tip makes them thicker and chewier- both delicious, just different vibes.
Roll the warm churros in cinnamon sugar, dip them in silky chocolate sauce, and you’ll understand why homemade beats anything from a fair or food stall. Perfect for holidays, hosting, or a quick sweet craving when you want something warm and comforting.
Piping bag
Star tip
Whisk together flour, baking powder, and salt in a medium bowl.
Add melted butter.
Pour in boiling water and mix with a wooden spoon until a thick dough forms.
Transfer the dough into a piping bag with a large star tip, small if you want them crunchy and skinny or large if you want them chewy.
Pipe 5–6 inch strips directly on a baking tray lined with parchment paper, snipping ends with scissors. Place in the freezer for 10-15 minutes, or until hard.
Mix sugar and cinnamon in a shallow tray.
Heat 2 inches of neutral oil in a pot to 350F or 175C.
Fry 2–3 minutes per side until golden and crisp.
Remove churros and roll them while still warm in the cinnamon sugar.
Heat the heavy cream until steaming and pour over chopped dark chocolate. Let sit for 1 minute and whisk until smooth and glossy. Add cayenne powder to your liking.
Serve churros immediately with warm chocolate sauce.
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