Crispy on the outside and pillowy soft on the inside, these golden Spanish churros are a beloved treat perfect for breakfast, dessert, or any time you crave something indulgent. Dipped in thick hot chocolate or dusted with cinnamon sugar, they're irresistibly delicious and easier to make at home than you'd ever expect.
⏱️35 min
📊Medium
👥4 servings
🍽️Dessert
vegetarianbudget-friendlyfamilyfestive
Ingredients
250 gall-purpose flour
250 mlwater
1000 mlvegetable oil for frying
2.5 gsalt
100 ggranulated sugar
10 gground cinnamon
30 gbutter
Instructions
1PREPARE THE DOUGH: In a medium saucepan, bring 250ml of water to a boil with 2.5g of salt and 30g of butter. Once the butter is melted and the water is at a rolling boil, remove from heat and stir in 250g of flour using a wooden spoon. The mixture will be very thick and paste-like. Continue stirring until the dough comes together and cools slightly, about 1-2 minutes. This warm dough is essential for getting the right texture when piped.
2HEAT THE OIL: Pour 1000ml of vegetable oil into a deep pot or deep fryer and heat to 190°C (375°F). Use a thermometer to ensure accuracy—if the oil is too cool, churros will be greasy; if too hot, they'll brown before cooking through. The oil should shimmer and a small piece of dough should sizzle immediately when dropped in.
3LOAD THE PIPING BAG: Transfer the warm dough into a pastry bag fitted with a large star tip (about 1cm diameter). If the dough is too thick to pipe, let it cool for a minute. The dough should be warm enough to pipe smoothly but cool enough to handle. Twist the bag at the top to prepare for piping without dough escaping from the back.
4FRY THE CHURROS: Carefully pipe 12-15cm long strips of dough directly into the hot oil, using scissors or a knife to cut the dough cleanly. Fry 3-4 churros at a time to avoid overcrowding the pot. They should sizzle immediately and begin to float. Fry for about 90-120 seconds on the first side until deep golden brown, then carefully flip using tongs or a slotted spoon and fry for another 60-90 seconds on the second side until evenly golden.
5DRAIN AND COAT: Using a slotted spoon or skimmer, remove the churros and place them on paper towels to drain excess oil for about 30 seconds. While still warm (this is crucial), immediately roll or dust them generously with the cinnamon-sugar mixture made by combining 100g of granulated sugar with 10g of ground cinnamon. The warmth of the churros will help the coating adhere perfectly.
6SERVE IMMEDIATELY: Arrange the finished churros on a serving plate and serve while still warm and crispy. They are best enjoyed immediately when the exterior is at peak crispness and the interior is soft. Serve alongside thick hot chocolate for dipping (Spanish-style) or with dulce de leche. Store any leftovers in an airtight container, though they are best consumed fresh.