These golden, crispy-on-the-outside and pillowy-soft-on-the-inside Spanish treats are absolutely irresistible when dusted with cinnamon sugar. Perfect for breakfast, dessert, or as a delightful snack paired with rich chocolate sauce for dipping. Once you taste homemade churros fresh from the oil, you'll understand why they're beloved across the world.
⏱️35 min
📊Medium
👥4 servings
🍽️Dessert
vegetarianbudget-friendlyfamilyfestive
Ingredients
250 gall-purpose flour
250 mlwater
1000 mlvegetable oil for frying
0.5 tspsalt
100 ggranulated sugar
2 tspground cinnamon
Instructions
1PREPARE THE DOUGH: In a medium saucepan, bring 250ml of water to a boil over medium-high heat. Add 0.5 teaspoon of salt and remove from heat. Gradually stir in 250g of flour using a wooden spoon, mixing thoroughly until a smooth, thick paste forms that pulls away from the sides of the pan. The dough should be warm and uniform without any lumps, resembling thick mashed potatoes in consistency.
2HEAT THE OIL: Pour 1 liter of vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 375°F (190°C), using a cooking thermometer to monitor the temperature precisely. The oil should shimmer and ripple but not smoke; if it's too cool, the churros will absorb excess oil and become greasy, and if too hot, they'll burn on the outside before cooking through. Let the oil maintain a steady temperature throughout the frying process.
3FILL THE PIPING BAG: Transfer the warm dough into a churrera (Spanish churro maker) or a piping bag fitted with a large star tip (about 1/2-inch diameter opening). If using a piping bag, you may need to work in batches to avoid the dough cooling too quickly. The dough should be warm and pliable for easy piping, so work relatively quickly once it's ready.
4FRY THE CHURROS: Carefully pipe 4-6 inch long strips of dough directly into the hot oil using scissors to cut the dough, or use a churrera to extrude the dough and cut it. Fry 4-5 churros at a time without overcrowding the pot, as this will lower the oil temperature. Fry for 1-1.5 minutes on each side until golden brown and crispy, turning them carefully with a slotted spoon or tongs to ensure even cooking on both sides.
5DRAIN AND COOL: Using a slotted spoon or spider strainer, remove the churros from the hot oil and place them on a paper towel-lined plate to drain excess oil for about 1-2 minutes. The churros will continue to crisp as they cool slightly. Work quickly to maintain their warmth, as churros are best enjoyed fresh and warm from the fryer.
6COAT WITH CINNAMON SUGAR: While the churros are still warm, combine 100g of granulated sugar with 2 teaspoons of ground cinnamon in a shallow bowl. Roll each churro in the cinnamon-sugar mixture, coating all sides evenly, or place the churros on a plate and sprinkle the mixture over them generously. Serve immediately with warm chocolate sauce for dipping or enjoy plain, as the warm, crispy exterior and soft interior create the perfect texture combination.