Festive gingerbread churros will bring you one step closer to the Holiday season! These candy cane shaped homemade churros are best served with thick hot chocolate.
So guys, today I have for you these festive gingerbread churros. They are so perfect for this Holiday season so I hope you try making them!
To turn ordinary churros into these festive gingerbread churros I used homemade Gingerbread Spice Mix. You can still make them without it so don’t worry if you don’t have one. I will walk you through the whole process.
Now I already have a recipe for Homemade Churros on my blog that is quite popular. However, I decided to experiment and so I created a new churro recipe.
The main difference is that these festive gingerbread churros don’t contain any eggs. They are lighter and require only 3 ingredients.
How to make churros at home?
There is no rocket science behind making churros at home. You don’t need to have any special equipment or special skills. All you need is a piping bag with a piping tip (star tip works the best in my opinion).
Just so you know, there are some pretty cool looking churro makers on Amazon, but I’ve never owned one so have no idea how good they are and whether they are worth the money. If any of you own a churro maker, let me know! I’d like to know what you think.
The prep only takes a few minutes: Pour water in a medium-size sauce pan. Add salt and bring this to a boil. When the water is boiling, add the flour in and stir. Use a wooden spatula for this. Keep stirring until you get smooth dough. There should not be any lumps.
Turn off the heat and let the churro dough cool a bit. Transfer it into a piping bag fit with the star tip and pipe them out onto a sheet of baking paper (you can also use a silicone mat). I shaped them into a candy cane to make them more festive and then I deep-fried them.
Once they have nice golden brown color, transfer them onto a plate with paper kitchen towel to get rid of the excess oil.
Now to turn these homemade churros into gingerbread churros you need to coat them in sugar that you have mixed with gingerbread spice mix.
The last thing is to make thick hot chocolate so you can dip these gingerbread churros in and you are set.
Good to know before making gingerbread churros:
- This is a simple churro recipe that does not contain any eggs or butter. If you are looking for richer flavor, check out my homemade churros recipe.
- The churro dough will be soft and sticky but it gets harder when it’s cold. I don’t recommend waiting until it’s completely cold as you will need a lot of strength to pipe it out.
- You don’t need a deep fryer to fry churros. Just get a large skillet/frying pan and you are good to go.
- IF you don’t have gingerbread spice mix on hand, try mixing together ground cinnamon, ginger and cloves.
Gingerbread Flavored Recipes:
Festive Gingerbread Churros
- Pour water into a medium sauce pan. Add salt. Bring the water to a boil and add the flour.
- With a wooden spatula, mix vigorously until well combined and you don’t see any lumps (the dough should be very soft & sticky. You should mix this for about 5 minutes or until smooth).
- Let the churro dough cool down until you can work with it (don’t cool completely). Transfer into a piping bag fitted with a star tip.
- Pipe onto a sheet of baking paper or a silicone mat into candy cane shapes (3-inch long/7.5cm).
- Heat up the oil in a large skillet/frying pan. Meanwhile: Prepare the gingerbread flavoured sugar by mixing gingerbread spice with sugar and set aside.
- When the oil is hot enough, drop the churros in. Fry them until they have nice golden brown color and are done inside.
- Transfer them onto a sheet of paper kitchen towel to get rid of the excess oil and coat each one in gingerbread sugar.
- Best served warm with a cup of thick hot chocolate.
- The churro dough should be soft and sticky.
- The churro dough will be soft and sticky but it gets harder when it’s cold. The softer the dough the easier to pipe it out so I don’t recommend waiting until it gets completely cold.
- Gingerbread spice mix can be substituted with ground cinnamon, ginger and cloves.