Churros Recipe

Churros are fried dough pastries from Spain and Latin America, made from a simple choux-style dough piped through a star-tipped nozzle directly into hot oil. The ridges created by the star tip give churros their signature look and create more surface area for crisping. They're rolled in cinnamon sugar immediately after frying and served with a thick chocolate dipping sauce — a combination that is simple but very hard to improve on. The dough is made by heating water, butter, and a pinch of salt to a boil, then stirring in flour until the mixture pulls away from the sides of the pan and forms a smooth ball. This is the same technique used for choux pastry. Let it cool slightly before piping so it's easier to handle and holds its shape better when it hits the oil. The dough should be thick enough to pipe without spreading but not so stiff it's impossible to push through the nozzle. Oil temperature is the critical variable. Too cool and the churros absorb oil and come out greasy; too hot and the outside browns before the inside cooks through. 175–180°C (350–360°F) is the target. Pipe lengths of dough directly into the oil — 10 to 15cm is manageable — and use scissors or a knife to cut them off cleanly. Fry in small batches to maintain the oil temperature. They take about 2 to 3 minutes per side. The chocolate sauce is a thick, rich drinking chocolate rather than a thin ganache. Melt good dark chocolate into warm cream or milk with a little cornstarch to thicken it, whisking until smooth. Serve the churros warm while they're still crisp, with the sauce alongside for dipping. They don't hold well and are best eaten immediately.

Recipe Details

Cuisine: Spanish

Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes.

Servings: 8

Difficulty: Medium

Ingredients

  • 1 cup flour
  • 1 cup water
  • 1/4 cup butter
  • 3 eggs eggs
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 2 tbsp vegetable oil
  • 1 can (15 oz) chocolate sauce

Instructions

  1. Step 1: Make choux pastry. This first step establishes the foundation for the entire dish. Take your time here, as the quality of your preparation at this stage directly affects the final result. Ensure all ingredients are measured and ready before you begin.
  2. Step 2: Pipe into hot oil. Pay careful attention to the visual and aromatic cues at this stage — the color, texture, and smell of the food will tell you when it is time to move to the next step. Adjust heat and timing as needed based on your specific equipment and ingredients.
  3. Step 3: Fry until golden. Heat the oil to the correct temperature before adding ingredients — this is critical for achieving a crispy exterior without greasy results. Test the oil by dropping in a small piece; it should sizzle immediately and rise to the surface. Fry in batches to maintain oil temperature, and drain finished pieces on paper towels or a wire rack.
  4. Step 4: Roll in cinnamon sugar. Apply even, consistent pressure as you work, maintaining uniform thickness throughout. This ensures even cooking and a professional appearance in the finished dish. Lightly dust your work surface with flour if the dough becomes sticky.
  5. Step 5: Serve with chocolate sauce. Arrange the finished dish on warm plates for hot preparations or room-temperature plates for cold dishes. Garnish thoughtfully with fresh herbs, a drizzle of sauce, or complementary accompaniments that enhance both the visual appeal and the eating experience.