Brown Butter Churros Recipe takes classic churros to the next level with a rich nutty flavour and perfectly crisp texture. Paired with a silky dark chocolate sauce made using quality chocolate it is indulgent messy and absolutely irresistible.
Why you will love this recipe?
This recipe will be loved for how easily the dough comes together using simple pantry ingredients and pipes smoothly without breaking. The churros fry evenly, hold their shape beautifully, and the cinnamon sugar coating clings perfectly while warm for a bakery style finish at home.
Expert Tips for Best Results!
- Brown the Butter Properly – Allow the butter to turn deeply golden with a nutty aroma but remove it before it darkens too much, as over-browned butter can make the dough bitter.
- Cool Before Adding Eggs – Let the dough cool slightly before mixing in the eggs to prevent scrambling and to achieve a smooth, pipeable consistency.
- Maintain Consistent Oil Temperature – Keep the oil around 180°C (350°F). If the oil is too hot, the churros will brown too quickly; if too cool, they will absorb excess oil.
- Dip While Warm – Roll the churros in cinnamon sugar immediately after frying so the coating sticks evenly and creates the best texture and flavour.
- Dry the Dough on the Heat – After adding the flour, cook the dough for a full 1–2 minutes until it forms a smooth ball and leaves a thin film at the bottom of the pan. This step helps create churros that are crisp outside and light inside.
How to make Brown Butter Churros?
Step 1: Brown the Butter
First, melt the butter in a small saucepan over medium heat. Continue cooking until it turns golden brown and releases a nutty aroma. This step adds deep flavour, so keep a close eye to avoid burning.
Step 2: Create the Churro Base
Next, add the water, sugar, and salt to the browned butter. Bring the mixture to a gentle boil, allowing everything to fully dissolve and combine.
Step 3: Form the Dough
Once boiling, reduce the heat to low and add the flour all at once. Stir continuously until a smooth dough forms and pulls away from the sides of the pan. This stage is crucial for the perfect churro texture.
Step 4: Cool the Dough Slightly
Then, transfer the dough to a bowl and let it cool for about 5 minutes. This prevents the eggs from scrambling and ensures a smooth batter.
Step 5: Incorporate the Eggs
After cooling, beat in the eggs one at a time until the dough becomes glossy, smooth, and pipeable. The dough should hold its shape while still being easy to pipe.
Step 6: Prepare for Frying
Meanwhile, heat the oil to 180°C (350°F). At the same time, fill a piping bag fitted with a large star tip with the churro dough for even shaping.
Step 7: Fry the Churros
Carefully pipe 4–6 inch strips directly into the hot oil or onto parchment and slide them in. Fry in batches, turning occasionally, until golden brown and crisp on all sides.
Step 8: Coat in Cinnamon Sugar
Immediately after frying, roll the warm churros in cinnamon sugar so the coating sticks evenly and enhances the flavour.
Step 9: Make the Chocolate Sauce
Finally, heat the cream until steaming but not boiling. Remove from heat, add the dark chocolate, let it sit briefly, then stir until smooth and glossy for dipping.
Frequently Asked Questions
Why is my churro dough too thick or too loose?
The consistency depends on egg size and how much moisture cooked off while drying the dough. The dough should be smooth and pipeable but hold its shape. If too thick, add a teaspoon of beaten egg; if too loose, rest the dough for a few minutes before piping.
Can I pipe the churros in advance?
Yes, churros can be piped onto parchment and rested at room temperature for up to 20 minutes before frying. Avoid refrigerating, as cold dough can fry unevenly.
Why did my churros burst or split while frying?
This usually happens if the oil is too hot or the dough wasn’t cooked long enough on the stove. Make sure the oil stays around 180°C (350°F) and the dough is properly dried before adding eggs.
Can I bake or air-fry these churros instead?
These churros are designed for frying to achieve the classic crisp exterior. Baking or air-frying will change the texture and won’t give the same results.
How should the chocolate sauce be stored and reheated?
Store leftover chocolate sauce in the fridge for up to 3 days. Reheat gently over low heat or in short microwave bursts, stirring until smooth.
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Recipe Card
Brown Butter Churros
This Brown Butter Churros Recipe delivers crisp golden churros with a rich nutty flavour and light interior. Rolled in cinnamon sugar and served with a smooth dark chocolate sauce, it’s a bakery-style dessert made easily at home.
Ingredients
- 1 1/3 cups all-purpose flour (160 g)
- 3 tbsp unsalted butter (43 g)
- 2 tbsp sugar (25 g)
- 1/4 tsp salt
- 3/4 cup + 2 tbsp water (200 ml)
- 2 large eggs
For Frying:
- Oil for deep frying
For Coating:
- 1/2 cup sugar (100 g) mixed with 1–2 tsp cinnamon
For Chocolate sauce:
- 1/2 cup heavy cream (120 ml)
- 80 g dark chocolate
Instructions
- Start by browning the butter in a saucepan over medium heat until golden and nutty in aroma, then immediately add water, sugar, and salt and bring to a gentle boil.
- Lower the heat and add the flour all at once, stirring continuously until a smooth dough forms and pulls cleanly away from the sides of the pan.
- Transfer the dough to a bowl and allow it to cool for about 5 minutes so the eggs incorporate smoothly.
- Beat in the eggs one at a time until the dough becomes glossy, smooth, and pipeable while still holding its shape.
- Heat oil in a deep pan to 180°C (350°F) for even frying and crisp results.
- Fill a piping bag fitted with a large star tip and pipe 4–6 inch strips onto parchment or carefully directly into the hot oil.
- Fry the churros in batches, turning occasionally, until evenly golden brown and crisp on the outside.
- Roll the hot churros immediately in cinnamon sugar so the coating sticks perfectly.
- For the chocolate sauce, heat the cream until steaming, remove from heat, add dark chocolate, let it sit briefly, then stir until smooth and glossy for dipping.
Notes
- I recommend double lining the piping bag so it does not burst while piping the churros.
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