How do I make churro batter from scratch?

Learn how to whip up a homemade churro batter that's easy, delicious, and perfect for making your own Churro Ice Cream Sandwiches. Say goodbye to store-bought!

You'll need

Items needed to answer the question, How do I make churro batter from scratch. Items include: All-purpose flour Baking powder Salt Unsalted butter Water Large egg Oil (for frying) Cinnamon sugar (to taste)

All-purpose flour 1 cup
Baking powder 1 teaspoon
Salt Pinch
Unsalted butter 2 tablespoons
Water 1 cup
Large egg 1
Oil (for frying) Enough to have 2 inches in the pan
Cinnamon sugar (to taste) Generous amount

Take note
Please be cautious when working with hot oil as it can be dangerous. Always use oven mitts or heat-resistant gloves and keep a fire extinguisher handy. And don't forget to practice self-control or you might end up eating all the churros before turning them into sandwiches!

1

Mix Things Up

In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Make sure everything is well combined.

2

Bring on the Butter

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 cup of water and bring it to a gentle simmer.

3

Dry Meets Wet

Pour the hot butter mixture into the bowl with the dry ingredients. Mix until everything comes together and forms a smooth batter. It may seem sticky at first, but trust the process.

4

Egg-citing Addition

Time to add some eggy goodness! Crack 1 large egg into the bowl and mix it into the batter until fully incorporated. Take a moment to appreciate your whisking skills.

5

Let it Rest

Cover the bowl with plastic wrap and let the batter rest for about 15 minutes. This will give the flour a chance to hydrate and the gluten to relax. Patience, my friend.

6

Get That Oil Sizzling

While the batter is resting, heat about 2 inches of oil in a large, deep saucepan or a Dutch oven. You want the oil to reach 350°F (175°C). Use a candy thermometer to make sure it's hot enough.

7

Pipe Those Churros

Fill a piping bag fitted with a large star tip (or a plastic bag with a corner snipped off) with the churro batter. Carefully pipe 4 to 5-inch long strips of batter into the hot oil, using scissors or a knife to cut them off. Be mindful of hot splatters!

8

Fry 'Em Up

Fry the churros in batches until golden brown and crispy, about 2-3 minutes per side. Don't overcrowd the pan or they won't cook evenly. Use tongs to gently flip them over.

9

Dress 'Em Up

Remove the cooked churros from the oil and let them drain on a paper towel-lined plate. Immediately sprinkle them with a generous amount of cinnamon sugar while they're still warm and slightly greasy. Mmm, cinnamon heaven!

10

Build Your Churro Ice Cream Sandwiches

Allow the churros to cool completely before assembling your Ice Cream Sandwiches. Slice them in half horizontally, scoop your favorite ice cream onto the bottom half, and top it with the remaining half. Enjoy immediately or place them in the freezer for a delightful frozen treat later!