The glory that is the churro

We could get into the controversial past on how the churro came about, this recipe is too good for you to wait another second before grabbing a pot, heating up some oil, and getting to work!

This recipe produces a crisp churro with a tender and cakey interior. You might need a few things for this recipe such as: a tabletop fryer, a hand mixer, pastry bags, pastry tips (optional).

Do not worry though! We have included alternatives so you can enjoy this delicious churro recipe, even if you are on a budget or inaccessible to these items.

What you will need for the best churro recipe

250 ml          Milk

1 Tbsp           Sugar

1 Pinch         Salt

4 Tbsp           Unsalted Butter

1 Cup            All-Purpose Flour

1 Ea              Egg Yolk

3 1/3 Ea        Egg White

1 Pinch        Baking Soda

Begin by boiling together the milk, sugar, butter, and salt. Reduce heat to medium and stir in the flour with a wooden spoon or rubber spatula.

Continue to stir with a heavy hand so that the flour cooks, but does not stick to the bottom of the pan. This is also to remove any flour clumps.

This is the same method to make pate au choux for your favorite eclairs, gougeres, and profiteroles.

Do this for 5 minutes, ensuring there are no clumps, and remove from the heat. Transfer to a standing mixer, hand mixer, or separate bowl for you to whisk in the egg yolk.

Add your egg whites and baking soda. Whisk until the dough it is somewhat cooled. Finally, transfer to the refrigerator to rest.

Churro recipe: frying the churro

If you do not have a tabletop fryer (These are very cheap, and worth the investment for the home cook), heat a pot of canola or vegetable oil to 325 degrees F.

Depending on your pot size, this will have varying amounts of oil. All in all, There should be enough oil to submerge the churro dough while frying.

First, place into a piping bag with a tip, or tipless. You can create a makeshift piping bag out of a plastic ziplock bag.

Cut a hole in the bag for your desired thickness. The thicker the churro, the longer the cooking time. We prefer our churros around an inch thick.

Next, Pipe the dough into the hot frying oil and gently baste the churros with a spoon. Do this by using the hot oil and spooning it over the top of the exposed churro dough.

Flip after 3 minutes and continue. Finally, remove once the churros are a nice caramel brown color.

Remove and place on a paper towel to soak up the excess oil. In a separate bowl, quickly mix 1/4 cup of sugar with a few pinches of cinnamon.

Next, toss your hot churro in this mix until it is evenly coated. Serve with the chocolate sauce recipe below, cooked fruit, or on its own!

Chocolate Glaze

15g               Gelatin Sheet

150ml          Cream

150ml          Water

230g            Sugar

100g             Cocoa Powder

Bloom the gelatin in ice water. Once it softens, remove it.

Next, heat the cream, water, and sugar together. Add the cocoa powder and bring to a boil. Whisk in the gelatin and store in the refrigerator. Once the churro is ready to glaze, heat a small bit in a saute pan over low heat.

Wrap up

In summation, this churro should be crisp on the outside, and tender on the inside. It should have a satisfying crunch and an uncontrollable sensation to say “oh god” when you take that first bite.

It is best with a glass of milk, or entertaining friends at a dessert party, accompanied by these wonderful french macarons.