Churros recipe

Ingredients

• 100 g (½ cup)sugar
• 1 tspground cinnamon
• 240 ml (1 cup)water
• 57 g (¼ cup), cubedunsalted butter
• 25 g (2 tablespoons)sugar
• ¼ tspsalt
• 125 g (1 cup)plain flour
• 5 ml (1 tsp)vanilla extract
• 2 largeeggs
• for fryingvegetable oil

Instructions

1. 1

   Mix the coating

   Put 100 g (½ cup) sugar and the cinnamon in a shallow dish. Whisk to combine and set aside.

2. 2

   Boil the mixture

   Add the water, butter, 25 g (2 tablespoons) sugar and salt to a large saucepan. Bring to the boil over medium-high heat.

3. 3

   Add the flour

   Lower the heat and add all the flour at once. Whisk continuously for about 30–60 seconds, until the mixture forms a smooth ball.

4. 4

   Cool the dough

   Transfer the mixture to a large mixing bowl and leave it to cool for 5 minutes.

5. 5

   Mix in the eggs

   Add the vanilla and one egg, then mix with a stand mixer fitted with a paddle or a hand whisk. Add the second egg and continue mixing until both are incorporated and the dough is smooth and glossy.

6. 6

   Heat the oil

   Heat 3.8 cm (1½ inches) of oil in a large pot or deep frying pan over medium-high heat to 182°C (360°F).

7. 7

   Fill the piping bag

   Put the mixture into a 41 cm (16-inch) piping bag fitted with a 1.3 cm (½-inch) rounded star tip.

8. 8

   Fry the churros

   Pipe tubes about 15 cm (6 inches) long into the hot oil, frying about 4–5 at a time. Fry for about 2 minutes per side, until deep golden all over. Transfer to a paper-towel-lined plate to drain for about 30 seconds, then roll in the cinnamon sugar.

9. 9

   Serve warm

   Serve the churros warm with a drizzle of chocolate, strawberry syrup or another syrup of your choice.

What are churros?

Churros are fried pastries, often piped into ridged lengths and coated in sugar. They are popular in Spain and across Latin America, including Mexico; their precise origins are not certain.

This version uses a cooked flour dough enriched with eggs, then coats the fried churros in cinnamon sugar. The ridged shape gives the coating plenty of surface to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 139 calories, 1g protein, 17g carbs, 7g fat.

The flour and sugar provide most of the carbohydrates, while the butter, eggs and frying oil contribute fat; the eggs provide some protein. Serve a portion with fruit or alongside a meal with a protein-rich component to make the plate more balanced.

Why cook the flour first?

Cooked dough: adding the flour to boiling water, butter, sugar and salt turns it into a cohesive ball. Stir constantly so the flour mixes evenly and does not leave dry pockets.

Cooling: give the dough the full 5 minutes to cool before adding the eggs. This helps prevent the eggs from scrambling when they meet the warm mixture.

Getting a smooth dough

Add eggs gradually: mix in the first egg before adding the second. The dough may look uneven at first, but keep mixing until it becomes smooth and glossy.

Pipe with care: use the rounded star tip specified in the recipe and keep the churros roughly 15 cm long. If the bag is difficult to handle, work in batches rather than overfilling it.

Frying to the right colour

Oil temperature: aim for 182°C before frying. The recipe calls for about 3.8 cm of oil in a deep pot or pan, so leave plenty of space above it.

Doneness: fry for about 2 minutes on each side, looking for a deep golden colour all over. Fry only 4–5 at a time, then drain each batch briefly on kitchen paper.

Coating while warm

Cinnamon sugar: prepare the coating before you begin frying so it is ready when the churros come out. The brief 30-second drain helps remove excess oil while leaving the surface ready for the sugar to stick.

Serve promptly: churros are best enjoyed warm, when the outside is crisp and the centre is soft. Add chocolate or a syrup at the table if you like.

What to serve with churros

Dips: chocolate sauce or strawberry syrup are suggested accompaniments, and another syrup of your choice works too. Serve the dip alongside rather than pouring on so the coating stays crisp for longer.

Drinks: pair them with coffee, hot chocolate or tea for a simple breakfast or snack. For dessert, offer them after a lighter meal.

Recipe notes & tips

• Measure the cinnamon sugar into a shallow dish before you start frying.
• Cut the butter into cubes so it melts readily in the water.
• Let the cooked flour mixture cool for 5 minutes before adding the eggs.
• Mix until the egg-enriched dough looks smooth and glossy.
• Fry in batches of about 4–5 churros to avoid overcrowding the pot.
• Roll the churros in the coating after draining for about 30 seconds.

Variations

• Chocolate dip: serve with chocolate sauce for dipping.
• Strawberry syrup: drizzle or serve it alongside the warm churros.
• Plain sugar: leave out the cinnamon for a simple sugar coating.
• Other syrup: choose another syrup to drizzle over or serve with the churros.
• Shorter lengths: pipe smaller churros and check them for a deep golden colour as they fry.

Common mistakes to avoid

• Adding eggs too soon: the dough is still hot after cooking; let it cool for 5 minutes first.
• Adding both eggs at once: mix in one egg before adding the next so they incorporate evenly.
• Crowding the pot: too many churros at once can make frying uneven; cook about 4–5 per batch.
• Coating too late: let churros drain for about 30 seconds, then roll them in the cinnamon sugar while warm.
• Guessing the oil temperature: heat it to 182°C before frying and monitor it between batches.

How to store

Churros are best served warm soon after frying, when their exterior is crisp. The recipe does not specify storage or reheating instructions; if you have leftovers, keep them in an airtight container and warm briefly in an oven before serving, knowing the texture may soften.

Frequently asked questions