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Churros

Churros

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Churros are made by cooking a simple dough of water, butter, flour, eggs, and vanilla, then piping it into hot oil and frying until golden and crisp. Once fried, they are rolled in cinnamon sugar and served warm, often with chocolate or caramel sauce for dipping.
Course Dessert
Cuisine Spanish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author sumisculinarynotes

Ingredients

For the churros dough

  • 1 cup (240ml) water
  • 1 tbsp sugar
  • ¼ tsp salt
  • 6 tbsp (85g) butter
  • 1 cup (120g) all-purpose flour
  • 3 eggs
  • 1 tsp vanilla extract

For frying

  • Vegetable oil about 2–3 cups

For coating

  • ½ cup sugar
  • 1 tsp cinnamon

Instructions

Prepare the cinnamon sugar coating

  • In a shallow bowl, mix together the sugar and cinnamon and set aside.
    ½ cup sugar, 1 tsp cinnamon

Make the dough

  • In a medium saucepan, combine water, sugar, salt and butter.
    1 cup (240ml) water, 1 tbsp sugar, ¼ tsp salt, 6 tbsp (85g) butter
  • Bring to a gentle boil over medium heat, stirring until the butter is completely melted.
  • Reduce the heat to low.
  • Add the all-purpose flour all at once.
    1 cup (120g) all-purpose flour
  • Stir vigorously with a wooden spoon or a whisk until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes.
  • Remove the pan from the heat and cool the dough slightly.
  • Let the dough cool for 5 minutes so the eggs do not cook when added.
  • Transfer the cooled dough into a stand mixer bowl fitted with the paddle attachment.
  • Mix on low speed for 1–2 minutes to cool and smooth out the dough.
  • Add 1 tsp vanilla extract and mix until combined.
    1 tsp vanilla extract
  • Add eggs one at a time, mixing well after each addition.
    3 eggs
  • Continue mixing until fully incorporated and smooth.
  • Continue mixing until the dough becomes smooth, glossy and silky.
  • The dough should be soft and pipeable, similar to thick custard, not stiff.
  • Heat the oil in a deep pan.
    Vegetable oil
  • Pour 2–3 cups of vegetable oil into a deep pot or heavy-bottomed pan.
  • Heat the oil to 175°C to 180°C.

Pipe the churros

  • Fit a piping bag with a large star tip and fill it with the dough. Hold the bag upright over hot oil and pipe out 4–6 inch (10–15 cm) strips. Use scissors or a knife to cut each strip as it releases into the oil.

Fry

  • Fry the churros in batches, avoiding overcrowding the pan.
  • Cook for about 2–3 minutes per side, or until golden brown and crisp.
  • Remove with a slotted spoon and place on paper towels to drain briefly.

Coat with cinnamon sugar

  • While still warm, roll the churros in the cinnamon-sugar mixture until evenly coated.

Serve

  • Serve immediately while warm and crispy.
  • Enjoy on their own or with chocolate sauce, caramel sauce, or dulce de leche for dipping.

Optional chocolate dipping sauce

  • Heat together ½ cup cream, 100 g dark chocolate and 1 tbsp sugar.
  • Stir until smooth. Perfect with churros.

Notes

  • Use an open star piping tip 1M to get the traditional ridges.
  • Fry in small batches to keep the oil temperature stable.
  • Serve fresh and warm—they’re best right after frying.