Churros

Ingredients

• 240 ml (1 cup)water
• 113 g (½ cup)butter
• ¼ teaspoonsalt
• 125 g (1 cup)plain flour
• 2eggs, lightly beaten
• as neededvegetable oil, for frying
• 50 g (¼ cup)sugar

Instructions

1. 1

   Bring to the boil

   Put the water, butter and salt in a saucepan and bring to the boil.

2. 2

   Stir in flour

   As soon as the mixture boils, add the flour and stir vigorously until you have a smooth dough with no lumps.

3. 3

   Cool the dough

   Take the pan off the heat and keep stirring vigorously to remove any remaining lumps and help the dough cool.

4. 4

   Add the eggs

   Transfer the dough to the bowl of an electric mixer fitted with a dough blade. Process while adding the eggs.

5. 5

   Chill the dough

   Process until the dough is uniform, then refrigerate it for 30 minutes.

6. 6

   Pipe the churros

   Put the dough into a piping bag fitted with a star nozzle and pipe churros onto a baking tray lined with baking parchment.

7. 7

   Test the oil

   Heat plenty of vegetable oil in a deep pot over medium-high heat. Drop in a tablespoon of dough: when it floats with bubbles forming around it, the oil is ready.

8. 8

   Pipe another batch

   Put the dough into a piping bag fitted with a star nozzle and pipe churros onto a baking tray lined with baking parchment.

9. 9

   Fry until golden

   Transfer the churros to the pot one at a time, frying four at a time, until they start to turn golden. Turn them so they fry evenly.

10. 10

    Drain the churros

    Lift the churros out of the pot and leave them to drain on kitchen paper.

11. 11

    Add the sugar

    Sprinkle the churros with sugar.

12. 12

    Serve straight away

    Serve immediately with hot chocolate.

What are churros?

Churros are ridged lengths of fried dough, commonly associated with Spain and eaten in many places across the Spanish-speaking world. Their precise history is debated, but they are especially well known as a snack served with thick hot chocolate.

This version starts with a cooked flour-and-butter dough, then adds eggs for a richer mixture. Chilling it before piping helps make it easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 377 calories, 5g protein, 31g carbs, 25g fat.

The flour and sugar provide most of the carbohydrates, while butter and oil contribute much of the fat; the eggs add some protein. For a more balanced plate, serve a modest portion alongside fruit, or share the batch and enjoy the churros with hot chocolate as a dip.

A cooked dough base

Boiling liquid: bring the water, butter and salt to a full boil before adding the flour so the ingredients combine into a cohesive dough.

Flour: stir it in vigorously and keep working the mixture until smooth. Lumps at this stage can remain noticeable in the finished dough.

Adding eggs smoothly

Cool first: stirring the dough off the heat helps it cool before it goes into the mixer. This makes it easier to incorporate the beaten eggs evenly.

Mixing: add the eggs while the mixer is running, then process until the dough looks uniform rather than streaky.

Piping and shaping

Star nozzle: the nozzle gives churros their ridged surface. Use a sturdy piping bag, as the dough is thick.

Parchment: pipe the shapes onto a parchment-lined tray as directed, ready to transfer carefully to the hot oil.

Checking the oil

Test piece: fry a tablespoon of dough before adding the churros. It should float and have bubbles forming around it, as described in the method.

Batch size: add the churros one at a time and fry four at a time. Avoid crowding the pot so you can turn them and cook them evenly.

Golden texture and serving

Doneness: turn the churros as they fry and lift them out once they begin to turn golden. Drain them on kitchen paper to remove excess surface oil.

To serve: sprinkle with sugar while warm and serve immediately with hot chocolate. The contrast between crisp ridges and a soft centre is best while freshly fried.

Recipe notes & tips

• Use a star-shaped nozzle to create the characteristic ridges.
• Let the dough cool before adding the eggs so they mix in smoothly.
• Chill the dough for the full 30 minutes to make it easier to pipe.
• Test the oil with a tablespoon of dough before frying the first batch.
• Fry four churros at a time and turn them so they brown evenly.
• Drain the churros on kitchen paper before sprinkling them with sugar.

Variations

• Cinnamon sugar: mix a little ground cinnamon into the sugar before sprinkling.
• Chocolate dip: serve with thick hot chocolate for dipping, as suggested in the method.
• Citrus sugar: add finely grated orange zest to the sugar for a fragrant finish.
• Short churros: pipe shorter lengths for smaller, easy-to-share pieces.

Common mistakes to avoid

• Lumpy dough: stir the flour in vigorously and keep mixing until the dough is smooth.
• Eggs added too soon: take the pan off the heat and stir the dough to cool it before mixing in the eggs.
• Oil not ready: test it with a tablespoon of dough; wait until it floats and bubbles form around it.
• Crowded pot: fry four churros at a time so there is room to turn them.
• Uneven colour: turn the churros during frying so they brown on all sides.
• Serving them later: these are best served immediately after frying and draining.

How to store

Churros are best eaten freshly fried. If needed, keep leftovers in an airtight container for up to 2 days and reheat briefly in an oven until warm; they may lose some crispness. Avoid storing them with the sugar coating if you want to refresh it just before serving.

Frequently asked questions