These Homemade Churros are easy to make and taste unreal! Crispy, fluffy and ready in under 30 minutes, you’ll always be able to satisfy your craving!
Hiya everyone! Hope you are all well, I have an amazing, easy recipe for you today: Homemade Churros!
It has taken approximately 700 attempts to get them right, but I finally got it and they are insanely good. Crisp, sugary, cinnamon-y, fluffy on the inside… dunk them in chocolate sauce or caramel and you will devour the whole batch.
To begin with I tried the “cheat” version with cake mix. WHAT A DISASTER. HAHAHA, they literally evaporated into nothing, it was hilarious and SO messy!
After that I started working on my own dough recipe. I needed to find that balance between crisp on the outside and fluffy in the middle. It’s a fine line, but eventually I got there!
There’s something you can’t beat about hot, fried dough rolled in cinnamon sugar. I’m not someone who enjoys working with dough usually, but this churro dough is SO easy!
No waiting around, no yeast, you just whack it in a pan, mix it into a ball and then pipe glorious lengths of dough to create delicious churros. Easy, quick and tasty. What more could you want?
Now onto something else… I have an admission to make. I’m really struggling right now. The arthritis in my spine does not seem to be cyclical anymore. Since November when everything happened, it’s been terrible all day, every day. I’ve not had one day without sharp pain or sciatica. I feel very trapped and angry that one person caused this with their actions and totally helpless as to how to improve it. I’m on oxycodone every single day and have morphine to top it up, but it doesn’t even touch the pain.
I rest, I ask for help so I don’t put any strain on it, yet I’m still in agony. It just seems like this is my life now and I’m very restricted by what I can and can’t do. I was already disabled and restricted by it daily, but it’s been 100 times worse since November.
I’ve been pretty upset with what my disability has taken away from me recently. My husband tells me he’s so proud of how strong I am, but right now I feel weak.
I so want to be able to be regular and bang out two recipes a week, but I’m currently in shock at how far I’ve fallen in terms of being able to do things. What’s worse is that my character has been brought into question and I’ve been accused of hiding my disability which just makes me even more angry because nothing can be further from the truth.
I even struggle to wipe the kitchen surfaces now. I can’t go out, can’t do the laundry without help, or clean the house. I feel like it’s so unfair on my husband who works 50+ hours a week and then has to come home and help me. I’m scared of becoming a burden to him.
I think going forward, at least for now, I’m not going to make any promises with what work I’m going to be able to get done. I’ll try my hardest to get recipes out to you, but if I miss one it’s not because I’m being lazy, it’s because I can’t get out of bed.
I have a doctor’s appointment this week so we shall see if she has anymore pain relieving tips. Currently sat with a heat pad on my back and that feels good. It doesn’t get rid of the pain, but it helps with the aches 🙁
Anyway, I really hope you get to try these churros, they are so amazing! The husband and I polished them off in about 5 minutes!
Easy Homemade Churros
Ingredients
- For the churros:
- 1 cup (240ml) water
- 1/4 tsp salt
- 2 tbsp white sugar
- 1 tbsp vegetable oil
- 1/2 tsp baking powder
- 1 cup (140g) plain/all-purpose flour
- For serving:
- 1/4 cup (50g) white sugar
- 1 tsp ground cinnamon
- Vegetable oil for frying;
- Chocolate sauce and/or caramel sauce for dipping; I used a Waitrose Belgian chocolate sauce and Da Vinci Caramel sauce
Instructions
- I would very much advise using a deep fat fryer for frying the churros as it regulates the temperature. Set your deep fat fryer at 180C/350F. If you must, use a deep pan and fill with 4 inches of oil; attach a thermometer and place over a medium heat until it reaches temperature. You will have to keep turning the heat up and down to regulate the temperature.
- Place the water, salt, sugar and 1tbsp vegetable oil into a deep saucepan and place over a medium heat. Bring to a boil and then add in the baking powder and flour.
- Stir until the mixture comes together into one big ball of dough; it should not stick to the sides of the saucepan.
- Place a double layer of kitchen towel onto a large plate to drain the churros. Place the 1/4 cup sugar and cinnamon into a small bowl and stir until well mixed. Have another plate to place your finished churros onto.
- Attach an open star nozzle to a strong plastic piping bag or a fabric one. This dough is thick, so I would advise using a fabric bag so it doesn’t burst. I also sellotaped the outside of the nozzle to the bag for extra security!
- You can either pipe the churros directly into the oil, using scissors to snip every 4-5 inches or pipe the churros onto a plate lined with paper towel. This dough is not sticky, so I was able to pipe onto a plate, snip them and then place them on a spatula to lower them into the oil. I found this easier as it minimised the risk of hot oil splashing back.
- Fry 2-3 churros at a time for 2-3 minutes, or until golden all over. Drain for 2 minutes before rolling in the sugar mixture and placing on a plate to cool slightly.
- Continue to fry 2-3 churros at a time until you have exhausted your supplies. I made 12 four inch churros with this mixture.
- Serve churros as soon as you have finished making them all with chocolate sauce and/or caramel sauce. I placed each sauce into a small dipping bowl and served on a plate. This recipe makes 4-6 servings depending on how many churros each person eats!
