What makes churros crispy?
Two things: a thick cooked dough (like choux) and oil held around 360°F. If the oil is too cool, churros absorb oil and turn heavy. Too hot, and they brown before the inside cooks.
Can I bake these instead of frying?
You can, but the vibe changes. Baked churros are more like ridged sticks of pastry. If you bake, pipe onto a parchment-lined sheet, brush lightly with melted butter, bake at 425°F for 12 to 15 minutes until deeply golden, then roll in the sugar mix.
How spicy are they?
As written, they are mild, more warm than hot. For more heat, add extra cayenne or use a hotter chili powder. For less, skip the cayenne and use only a tiny pinch of chili powder.
Do I need a star tip?
Yes, use a large star tip for frying. This is not just for looks. The ridges create weak points that help steam escape as the churros puff, which lowers the risk of the dough expanding unevenly and bursting in hot oil. Round tips and smooth churros are more likely to trap steam and can split or pop while frying. If you only have a round tip, choose the baked method instead.
Why did my churros burst or split?
Usually the oil is too hot, the dough was too wet, or the churros were piped without ridges. Keep oil near 360°F and make sure you measure flour properly. If dough feels loose, let it cool a bit longer before adding eggs, and add eggs gradually. And again, use a star tip for frying.
Can I make the dough ahead?
Best same day. If you need to prep, you can make the dough and keep it in a piping bag in the fridge for up to 24 hours. Let it sit at room temp 20 to 30 minutes so it pipes smoothly.
