Churros
Spanish fried dough piped through a star tip and tossed in cinnamon sugar. Classically dipped in thick hot chocolate — made like a choux paste, so they're crisp outside and soft within.
Ingredients
- Water250 ml
- Butter30 g
- Sugar · for the dough1 tbsp
- Salt0.25 tsp
- Plain flour150 g
- Egg1
- Oil for frying · neutral500 ml
- Cinnamon sugar
- Sugar4 tbsp
- Ground cinnamon1 tsp
- Chocolate sauce (optional)
- Dark chocolate80 g
- Milk or cream80 ml
Steps
- ⏲ 4 min
Bring the water, butter, sugar, and salt to a boil. Off the heat, add the flour all at once and stir fast until it forms a smooth ball with no lumps.
- ⏲ 5 min
Let the dough cool slightly, then beat in the egg until smooth and glossy. Transfer to a piping bag fitted with a star tip.
- ⏲ 5 min
Heat the oil to 180°C (a bit of dough should sizzle right away).
- ⏲ 2 min
Pipe 10–12cm lengths, snipping with scissors, into the oil (don't crowd the pan).
- ⏲ 3 min
Fry until golden brown and crisp, 2–3 minutes, then drain on paper towels.
- ⏲ 2 min
While hot, roll in the cinnamon sugar. Warm the chocolate with the milk for a dip and serve.
Tips & Variations
Variations
- Filled churros: Pipe thicker and fill with custard or chocolate.
- Churros con dulce de leche: Dip in dulce de leche or caramel.
- Air-fryer: Air-fry at 200°C for a lighter version.
- Thin sticks vs thick loops: Shape them however you like.
Tips
- Add the flour all at once to the boiling liquid and stir fast to avoid lumps.
- Beat in the egg only after the dough cools so it doesn't scramble.
- Keep the oil at 180°C — too low and they're greasy, too high and the centers stay raw.
- Pipe with a star tip for ridges that crisp up best.
- Roll in cinnamon sugar while hot so it sticks.
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