Churros
235kcal2.2g protein17.8g fat17.4g carbs~$0.19/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · sometimes contains soy — check the label
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| ½ cup | water |
| 2 tbsp |  butter (cubed) |
| 1 tsp |  sugar |
| ¼ tsp | salt |
| ½ cup |  flour |
| 1 unit |  eggs (beaten) |
| 3 cup | vegetable oil (for frying) |
| ¼ cup | sugar (for coating) |
| 1 tsp |  cinnamon (ground) |
Optional
Not counted above. The dish works without them.
| 2 oz |  dark chocolate (chopped) |
| ½ cup |  milk |
| 1 tsp |  cornstarch |
| ¼ tsp |  vanilla |
Steps
- Boil4 minmedium-high, full rolling boilwater + butter + sugar + salt, until the butter has fully melted and the liquid boils — if it only steams, the flour will not gelatinize and the paste stays sandy
- Mix3 minoff heat, then back on low+ flour all at once, beating hard until it balls up and pulls from the sides, then stir on low 1–2 min to drive off water; a drier paste can take the egg without going slack
- Rest10 minuncovered, stirring occasionallypaste, until it is warm rather than hot (about 60°C / 140°F) — egg added to a hot paste scrambles into visible threads and the dough loses its lift
- Mix2 minvigorous+ beaten egg, in two additions, until glossy and thick enough to hold a peak that just barely slumps = churro paste
- Prep5 minlarge closed star tippaste into a piping bag; pipe 6-inch lengths onto parchment and snip the ends clean. The ridges are structural, not decorative — they vent steam as the outside sets, and a smooth-piped churro traps it and bursts in the oil
- Fry10 min375°F / 190°C, 3–4 at a timechurros, 2 min per side, until deep gold and hard to the tap. Below 350°F the shell sets too slowly and they drink oil; above 400°F the outside colors before the center cooks and they collapse wet
- Season2 minstill hotdrained churros tossed in sugar + cinnamon — the surface must still be steaming faintly or the sugar will not cling; once cool it slides straight off
- Simmer5 minlow, whiskingoptional: milk + cornstarch brought to a bare simmer, then off heat + dark chocolate + vanilla, stirred smooth = dipping chocolate thick enough to coat the ridges