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.
Tejeringos
PREP 15min
COOK 10min
RESTING 20min
READY IN 45min
Native to Grenada, Malaga, and Cádiz, tejeringo is a type of churro prepared similarly as a porra, meaning that it is leavened with yeast. However, what differentiates it from porra is its shape. Tejeringo is typically smaller, has a smooth surface, and is ring-shaped.
Ingredients
Tejeringos
500g (4 cups + 1 tbsp) flour
600 ml (3 cups) warm water (not more than 45°C/113°F)
25g (2 tbsp) fresh baker's yeast
1 tbsp salt
sunflower oil or olive oil, for frying
Preparation
Tejeringos
In a large bowl combine flour and yeast, then add the warm water, little by little, while constantly stirring. Once the dough has formed, add a tablespoon of salt and mix to incorporate. Cover with a towel, and let the dough rest for 20 minutes.
Fill a large deep pan with oil and heat it until hot, then place the dough inside a pastry bag.
Pipe the dough in the shape of a circle directly into the hot oil. Fry on both sides until golden brown, then transfer to paper towels to drain.
Serve hot with a side of hot chocolate.
Other Variations
-
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.
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