Okay, so I’ve been on this huge churro kick lately. I mean, who doesn’t love a crispy, cinnamon-sugar-coated piece of fried dough? But making them at home? That can be a bit of a mess, especially when it comes to getting that classic ridged shape. I’ve tried a few different things, and let me tell you, I finally nailed it with a super simple pastry tip trick. This is how I finally made it happen.
Finding the Right Tip
First things, I dug out my box of pastry decorating supplies. I’ve got a ton of tips, from tiny ones for writing to those big ones for making, like, giant frosting roses. And in that pile, that’s where I finally found the key.
- I grabbed a large star tip. Not the closed star, not the French swirl, but a good old-fashioned open star. The bigger, the better, I figured, for those deep churro grooves.
- Make sure that the pastry tip is pretty big and that it’s not one of the tips that’s made for writing or something small, but instead one of the ones that have a pretty big opening!
Prepping the Dough
Next, I mixed up my churro dough. I use a pretty standard recipe – flour, water, butter, a little sugar, and a pinch of salt. The important thing is to make sure the dough is smooth and not too sticky. If it’s too wet, it’ll just blob out of the piping bag. But I will admit I didn’t spend a lot of time on getting this right the first time!
Piping Like a Pro (Almost)
Now for the fun part. I spooned the dough into a sturdy piping bag fitted with that star tip. I’ve used those flimsy disposable bags before, and trust me, they are not your friend when it comes to thick dough. You need something strong, or you’ll end up with a dough explosion – and that is not pretty.
Then, I heated up my oil. You want it nice and hot, around 350°F (175°C). Too low, and you’ll get soggy churros. Too high, and they’ll burn on the outside before cooking through. That’s no fun.
I held the piping bag over the hot oil and gently squeezed. And boom: a perfectly ridged churro started to form. I used a pair of scissors to snip the dough off at the length I wanted. So much easier than trying to make a perfect swirl with a spoon!
I’m serious. I have tried this before and it just did not turn out. I ended up with sad, lumpy fried dough.
The Golden Finish
I fried the churros for a few minutes, until they were golden brown and crispy. Then, I tossed them in a bowl of cinnamon sugar while they were still hot. The sugar sticks better that way. I had to be a bit delicate so the churros didn’t stick together.
And that’s it! Perfectly shaped, delicious homemade churros. Seriously, this pastry tip trick is a game-changer. No more struggling with weird shapes or messy spoons. Just crispy, sugary goodness, every single time. I’m probably never going back to buying store-bought churros after I made it myself!
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