Authentic Churros Recipe Spain, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The basic churro recipe is nothing more than flour, water, salt, and oil, while sugar is for dusting only. The preparation starts with making the dough. Flour is added to a pot of boiling water and mixed until the dough has formed. Once cooled, the dough is placed inside a special syringe called churrera that is fitted with a star-shaped nozzle. Next, the dough is pressed into the sizzling oil in either long, straight sticks, or into spirals or curls. While they are frying the churros will turn golden at which point they’re removed from the oil and placed on paper towels to drain. They are then cut up into smaller sticks, dusted with sugar, and served while still hot. These fried dough sticks are typically eaten for breakfast and are usually paired with either chocolate, dulce the leche, or coffee and milk, all three of which are intended for dunking, not drinking. Churros — sold predominantly in churrerías, specialized churros shops —... Read more
Pair with
Cooking tips
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method
For your churros to be a success, when frying them you need to have your oil as hot as possible. Also, when making the dough for churros, always sieve the flour first to remove any lumps. And if you’re making porras, add salt only once you’ve worked the yeast in with flour. Also, the water has to be warm, never hot, otherwise you will deactivate the yeast. In case you do not have a churrera, use a ... Read more -
variations
The basic churro is made with nothing more than salt, water, and flour; however, there are many variations on the basic recipe. There are churros made with cocoa or cinnamon-flavored dough. Some recipes call for milk, butter, and eggs, and some use cornflour instead of regular flour. -
fillings
Although typically plain, churros can also have a filling of either chocolate, dulce de leche, or cream. -
oil for frying
Most recipes call for olive oil, but other vegetable oils will also do, as long as they are neutral tasting.
Recipe variations
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Churros de Canela
Ready in 3h 25minThe following is the recipe for cinnamon-flavored churros. They are prepared much the same as classic churros, except a few teaspoons of cinnamon are mixed with the flour before it's added to the boiling water to make a dough. When done, leave the churros to drain on paper towels and make sure to sprinkle them with sugar.
Churros de Canela
PREP 15min
COOK 10min
RESTING 3h
READY IN 3h 25min
The following is the recipe for cinnamon-flavored churros. They are prepared much the same as classic churros, except a few teaspoons of cinnamon are mixed with the flour before it's added to the boiling water to make a dough. When done, leave the churros to drain on paper towels and make sure to sprinkle them with sugar.
Ingredients
Churros de Canela
125g (1 cup) flour
200g (1 cup) sugar
250 ml (1 cup + 1 tbsp) water
virgin olive oil
1 tsp salt
a couple of teaspoons of cinnamon
Preparation
Churros de Canela
Sift the flour and cinnamon into a large bowl to remove any lumps.
In a large saucepan, boil water and salt, then add the flour mixture in batches while continuously stirring. Once the dough is no longer sticking to the sides of the saucepan, remove from the heat and allow to cool.
Fill a large pan with olive oil and heat it to a frying temperature. Place the dough inside a pastry bag and pipe the desired shape into the sizzling oil.
Once the churro is golden brown on each side, remove it from the pan onto a paper towel to drain, then sprinkle with sugar. Repeat until you're out of dough.
Serve the churros while they're still hot.
Other Variations
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