Brown Butter Churros
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Brown butter churros are my go to when I want something impressive but don't want to spend all day in the kitchen. These beauties come together in just under an hour, and honestly, they're so simple that anyone can make them. The brown butter gives them this incredible nutty depth that regular churros just can't compete with, and the cinnamon coating is absolutely irresistible. Plus, cinnamon is packed with antioxidants, so you can almost convince yourself these are good for you! Best of all, this recipe uses ingredients you probably already have at home, making it budget friendly and totally doable on a weeknight.
Ella x
Ingredients
- 500all-purpose flour
- 300granulated sugar
- 250unsalted butter
- 20cinnamon powder
- 10baking powder
- 5salt
- 4large eggs
- 1vanilla extract
- 200vegetable oil
- 100confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Optional: For easier cleanup, use a silicone mat.
- 2
In a medium saucepan, melt the butter over medium heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.
Tip: This step can be skipped if using store-bought brown butter.
- 3
Remove the brown butter from the heat and let it cool slightly.
Tip: Be careful, as the butter can burn if not monitored.
- 4
In a large bowl, whisk together the flour, sugar, cinnamon powder, and baking powder.
Tip: Make sure to sift the dry ingredients to ensure they're well combined.
- 5
Add the eggs one at a time, whisking well after each addition.
Tip: Don't overmix, as this can lead to tough churros.
- 6
Whisk in the vanilla extract and melted brown butter.
Tip: If the mixture is too thick, add a little more vegetable oil.
- 7
The dough should be smooth and slightly sticky. If too dry, add a little more oil.
Tip: Don't overdo it, or the churros will be too soft.
- 8
Pipe the dough into long, thin strips, about 10cm long. You should end up with around 12-15 strips.
Tip: If the dough is too thick, pipe through a larger nozzle.
- 9
Place the churros on the prepared baking sheet, leaving about 2cm of space between each churro.
Tip: Don't overcrowd, as this can cause them to stick together.
- 10
Bake for 15-20 minutes, or until the churros are golden brown.
Tip: If baking in batches, bake for an additional 5 minutes.
- 11
While the churros are baking, prepare the confectioners' sugar by mixing it with 1-2 tablespoons of water.
Tip: You can adjust the consistency to your liking.
- 12
Once the churros are done, remove them from the oven and let them cool for 5 minutes.
Tip: If not serving immediately, dust with confectioners' sugar before serving.
- 13
Dust the churros with confectioners' sugar and serve warm.
Tip: Optional: Serve with a side of chocolate sauce or caramel for an extra treat.
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