These homemade churros are delicately flavored with vanilla and tossed in a mixture of cinnamon sugar while being crispy on the outside and soft and fluffy on the inside. While you can make them and have them ready to be served in less than an hour from start to finish, you can also make the batter days in advance and simply fry them up whenever you want to enjoy them. They are perfect for any occasion!
Churros, which are a Spanish fried dough that is typically tossed in a mixture of cinnamon and sugar and commonly served with warmed chocolate or caramel, was said to have originated in the Castile and Leon region of Spain. Shepards from that region were credited with first making the dessert and named it after the Churra Sheep, a sheep native to that region, which had horns that resembled what churros look like after being fried. Churros were introduced to the Americas during the Age of Exploration, and that is where they began being paired with chocolate, which was brought back to Spain from Central and South America.
Churros differ from other popular fried doughs such as the beignet, doughnut, or fritter, in that they are long and lean and have a crisp exterior with a velvety-soft center. The churro is also great for eating on-the-go with its elongated shape and can be eaten rather easily with one hand.
Pair these with some caramel or chocolate sauce and you've got yourself the best dessert ever! Cheers and eat well.
This traditional churro recipe is delicately flavored with vanilla and tossed in a mixture of cinnamon sugar that sticks to the deep ridges formed while being piped. They're crispy on the outside and so soft on the inside.
For the coating
Making the Batter:
Making the Coating:
Frying the Churros:
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