Homemade Churros Recipe

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1. I bring milk, sugar, salt, and butter to a boil in a saucepan. Once it’s boiled, I remove it from heat.

2. Immediately, I add the flour and mix with a wooden spoon until it forms a dough, making sure not to overmix.

3. I transfer the dough to a piping bag fitted with a large star nozzle and let it rest for 2 minutes.

4. Meanwhile, I heat oil in a heavy-bottomed pan. Carefully, I pipe strips of dough over the hot oil and cut them with scissors.

5. I fry them until they achieve a golden brown color.

6. After frying, I drain the churros on tissue paper and roll them in caster sugar.

Notes:

1. Avoid over-mixing the dough for soft churros.

2. Ensure the oil is at the right temperature; too hot will brown quickly but remain raw inside, and too cold will distort the shape.

3. To check oil temperature, pinch a small dough piece and put it in the oil; it should rise slowly and then brown.

4. Avoid crowding the oil while frying to maintain the temperature.

5. Optionally, flavor caster sugar with cinnamon.