How long does it take to make Churros?
Transfer the dough to a piping bag while still warm, heat oil for deep-frying to about 180°C (a toothpick dipped in it sends up bubbles), pipe 10–15 cm strips, fry about two minutes on each side until golden and roll in sugar.
54 minTotal
18 minActive time
36 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | In a pot, bring the water to a boil with the butter and salt | 5 min |
| 2 | Add the flour all at once and stir over the heat for 1–2 minutes | 2 min |
| 3 | Let cool 5 minutes and add the eggs one at a time, beating hard after each | 5 min |
| 4 | Pipe balls onto a baking sheet lined with parchment paper | — |
| 5 | Bake in an oven preheated to 200°C (390°F) 25 minutes | 25 min |
| 6 | Fill a piping bag fitted with a star tip with the dough | 1 min |
| 7 | Heat the oil in a pot for deep-frying and pipe strips of dough into it. Fry 3–4 minutes | 4 min |
| 8 | Place on paper towels and roll in a mixture of the sugar and cinnamon | 1 min |
| 9 | Finely chop the chocolate and put it in a bowl | 5 min |
| 10 | Heat the cream | 5 min |
| 11 | Stir gently from the center outward | 1 min |
| 12 | Serve right away with the chocolate sauce | 1 min |
How to Tell It's Done
- until the dough comes together into a ball and pulls away from the sides
- until the dough is smooth and glossy
- until the pastries are puffed and golden
- until golden and crisp
- until just about to boil and pour over the chocolate
- until you get a smooth, glossy cream
Tips
- Cooking on the stove dries the dough: that way it absorbs more eggs, and their steam puffs it up in the oven.
- Opening the oven partway through lets the steam out and the pastries collapse. Open it only when they are golden and firm.
- Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
- Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
Common Mistakes
- Add the next egg only after the previous one is fully absorbed: dough that gets eggs too fast turns runny and won't hold its shape.
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
- Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
More Ways
- Pipe the dough into hot oil and fry until golden; roll the hot churros in cinnamon sugar, and serve with a sauce of dark chocolate melted with milk.
The full recipe: Churros →
Recipes with Churros
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