- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1090 kcal
Quick summary
“Artisanal churros prepared with cooked dough and fried in fluted strips, creating a crispy shell and light interior. Finished with condensed milk filling and warm melted semi-sweet chocolate syrup for balanced sweet contrast.”
What you need to know
- Cooking the flour in boiling water with oil cooks the starch, ensuring a firm structure that doesn't burst on the fire.
- Adding the eggs one by one to the already warm dough gives the perfect consistency for piping with a star tip.
- The design with external ridges expands the crunchy area and helps retain surface sugar.
Ingredients
Main
- 2 cups of water
- 1/2 cup oil
- 1/4 cup of sugar
- 2 cups all-purpose flour
- 1 pinch of salt
- 4 eggs
- 1 cup of sweetened condensed milk (for filling)
- 1 cup of melted semi-sweet chocolate (for syrup)
Instructions
Principal
- In a pot, mix the water, oil, sugar, and salt. Bring to a boil.
- Remove from heat and add the wheat flour all at once, mixing vigorously until a homogeneous dough is formed.
- Let the dough cool for a few minutes.
- Add the eggs, one by one, mixing well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag with a star tip.
- Heat the oil in a deep skillet over medium heat.
- Using a piping bag, pipe strips about 10 cm long into the hot oil.
- Fry the churros until they are golden brown, turning them frequently to cook evenly.
- Remove the churros and place them on paper towels to absorb excess oil.
- Stuff the churros with condensed milk using a toothpick or small nozzle.
- Melt the chocolate and serve as a syrup next to the churros.
Chef's tips
- Mix the flour vigorously off the heat until it forms a smooth ball that releases completely from the sides of the pan.
- Let the dough warm up for 5 minutes before the eggs to avoid premature cooking of the yolks.
- Control the oil temperature over medium heat so that the center cooks through while the shell browns.
Variations
- Roll the fried churros in a mixture of granulated sugar and ground cinnamon immediately after draining on paper towels.
- Add a teaspoon of liquid vanilla essence to the batter when incorporating the eggs.
- Shape into small discs or bows to serve as a sweet snack in individual portions.
Substitutions
- The raw condensed milk can be replaced by sliced dulce de leche or creamy guava paste for the filling.
- The semi-sweet chocolate can be swapped for 70% dark chocolate or white chocolate coating.
- Traditional soybean oil can be replaced with corn or sunflower oil for neutral frying.
How to store
Consume immediately to ensure crunchiness. Leftovers without filling last 1 day in a closed container and should be reheated in the oven at 200°C or airfryer for 5 minutes to recover the crispy texture.
Can it be frozen?
The raw dough strips can be frozen on a baking sheet and then stored in plastic bags for up to 2 months. Fry directly from the freezer into hot oil at 170°C without defrosting.
What to serve with
Accompany with black drip coffee without sugar, a cup of thick hot chocolate, or vanilla ice cream to create a combined hot and cold dessert.
Frequently asked questions
Why do churros sometimes burst in hot oil?
This occurs if there are air pockets trapped in the dough or excess moisture; the star nozzle and pre-cooking the flour prevent the formation of internal pressure.
Can I bake these churros instead of frying them in oil?
Can bake in a greased baking dish at 200°C for about 20 minutes; the texture is less crunchy than frying, resembling a choux pastry.
What is the ideal size of the star tip for shaping?
It is recommended to use a large open star tip (like Wilton 1M or similar) of at least 1 to 1.5 cm in diameter to form well-defined ridges.
How to fill churros without breaking the dough?
Make a central longitudinal hole with a thick toothpick or rigid straw and use a specific churro filling nozzle with gentle pressure.
You might also like
