Best Churros Recipe

In a medium saucepan, combine water, sugar, salt, and butter. Heat over medium-high until it boils.

Reduce the heat to low and add the flour all at once. Stir vigorously for 3 minutes until it gets completely combined (no lumps left). Remove from the heat and let it cool for 5 minutes.

Once the churros dough has cooled for a little bit, add the eggs, incorporating them one by one. Add the vanilla and mix with a wooden spoon until you get a smooth and homogenous dough.

In a frying pan, heat a few inches of vegetable oil (enough to cover the churros). Do it over medium heat, or until it reaches 375°F or 190°C if you have a thermometer.

In the meantime, transfer the dough of the best churros to a piping bag, fitted with a star-shaped tip. You could also use a traditional churrera or a clean Ziploc bag instead.

Pipe around 10cm of churro dough into the hot oil, and cut the end with a sharp knife. If it is your first time frying, you can pipe the dough into parchment paper and transfer it carefully into the hot oil.

For the cooking step of this churros recipe, fry them for around 4 minutes per side, until golden brown. Remove from the oil and place them on top of a plate lined with paper towels, so as to drain the excess fat.

On a shallow plate, combine the white granulated sugar with the cinnamon. Pass the warm best churros through that mixture to fully coat them.

To finish the recipe for churros, serve them warm and enjoy. Optionally, place a few dipping sauces (chocolate, dulce de leche, etc) for serving.