Churros are a classic Spanish and Latin American treat known for their crispy exterior and soft, doughy center. This kid friendly churros recipe skips the refined sugar but keeps all the fun and flavor—making it a healthier snack or dessert option that children and adults alike can enjoy. With simple swaps and natural sweetness, you can whip up these golden churros at home, perfect for dipping and sharing.
Ingredients
- 1 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons honey or pure maple syrup
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (plus more for dusting)
- 2 tablespoons coconut sugar or date sugar (optional, for dusting)
- Light olive oil or avocado oil, for frying (about 2-3 cups depending on pan size)
Instructions
- Prepare the dough: In a medium saucepan, combine the water, unsalted butter, honey or maple syrup, and salt. Bring to a gentle simmer over medium heat, stirring until the butter is melted and the mixture is uniform.
- Add the flour: Reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon. The dough will come together and form a ball. Continue stirring and cooking for another 1-2 minutes to cook off a bit of moisture.
- Cool slightly and add egg: Remove the saucepan from heat and let the dough cool for about 5 minutes. Add the egg, vanilla extract, and cinnamon. Stir quickly and thoroughly; the dough will look separated at first, but keep mixing until it becomes smooth and glossy.
- Prepare for frying: Pour oil into a deep skillet or heavy saucepan to a depth of about 1.5–2 inches. Heat the oil to 350°F (175°C). Line a plate with paper towels for draining.
- Pipe the churros: Spoon the dough into a piping bag fitted with a large star tip (about 1/2 inch wide). If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off can work, though the ridges may be less defined.
- Fry the churros: Carefully pipe 4–6 inch strips of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches, without crowding, for 2–3 minutes per side or until golden brown and crisp. Use a slotted spoon to turn and remove churros.
- Drain and dust: Place fried churros on the paper towel-lined plate. While still warm, roll in a mixture of cinnamon and coconut or date sugar, or just cinnamon if you prefer less sweetness.
- Serve: Enjoy warm, optionally with a sugar-free dipping sauce (see Serving Suggestions below).
Tips
- Substitutions: Swap honey or maple syrup for agave or brown rice syrup if needed. For dairy-free, use vegan butter or coconut oil instead of butter.
- Flour options: You can make these with whole wheat flour for added fiber, though the churros will be a bit denser.
- Common mistakes: Adding the egg while the dough is too hot can cook the egg, resulting in a lumpy dough. Always let the dough cool for at least 5 minutes before stirring in the egg.
- Oil temperature: Use a thermometer to keep the oil at 350°F (175°C). Too hot and the churros will brown too quickly on the outside and remain raw inside; too cool and they will absorb excess oil.
Serving Suggestions
- Healthy chocolate dip: Mix 1/3 cup unsweetened Greek yogurt with 1 tablespoon unsweetened cocoa powder and 1 tablespoon honey or maple syrup.
- Fruit puree: Serve churros with warm apple sauce or a homemade strawberry or raspberry puree for a naturally sweet dip.
- Nut butter: Offer a small bowl of almond or peanut butter for dipping (choose unsweetened, smooth varieties).
- Plain: These churros are delicious on their own, especially when dusted with cinnamon or a touch of coconut sugar.
Variations
- Baked churros: For an even lighter option, pipe the dough onto a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (205°C) for 18–22 minutes, turning once halfway through. Broil for 1–2 minutes at the end for extra crispiness.
- Gluten-free: Use a cup-for-cup gluten-free flour blend in place of all-purpose flour. The texture may be slightly different but still tasty.
- Spiced churros: Add a pinch of nutmeg or cardamom to the dough for a more aromatic treat.
- Filled churros: After frying, use a thin piping tip to fill churros with unsweetened nut butter or a naturally sweetened fruit jam.
Storage and Reheating
Churros are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days. To reheat, place churros on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. Avoid microwaving, as this can make churros soggy. If you want to freeze churros, fry or bake them as directed, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top freezer bag. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, you can prepare the dough up to a day in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before piping and frying or baking, as cold dough can be difficult to pipe and may cook unevenly. - Are these churros safe for toddlers or young kids?
Absolutely! With no refined sugar and using natural sweeteners, these churros are a better option for younger children. Just be sure to cut them into smaller pieces for toddlers and always supervise while eating, as churros can be chewy and should be chewed well. - Can I make churros without a piping bag?
Yes, while a piping bag with a star tip gives churros their signature ridges and crunch, you can use a sturdy zip-top bag with a corner snipped off. The churros will be rounder and may not have the same texture, but they’ll still taste great. - What oil is best for frying churros?
Light olive oil or avocado oil are both good choices because of their neutral flavor and high smoke points. Avoid extra virgin olive oil, as it can impart a strong flavor and has a lower smoke point. Canola or sunflower oil are also suitable alternatives. - Can I make these entirely without sweeteners?
Yes, you can omit the honey or maple syrup if you prefer completely unsweetened churros. The dough will be less sweet, but you can compensate with a flavorful dip or a dusting of cinnamon and coconut sugar after frying. - Why aren’t my churros crispy?
If your churros aren’t crisp, it’s likely due to oil temperature. Make sure the oil is hot enough (350°F/175°C) before frying, and don’t overcrowd the pan, as this can lower the temperature. Frying in small batches helps maintain the proper oil heat for crispy results.