Churros

Ingredients

• 240 ml (1 cup)water
• 113 g (1/2 cup)butter
• 1.25 ml (1/4 teaspoon)salt
• 125 g (1 cup)plain flour
• 2eggs, lightly beaten
• plenty, for fryingvegetable oil
• 50 g (1/4 cup)sugar, for dusting

Instructions

1. 1

   Boil the liquid

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

2. 2

   Add the flour

   As soon as the mixture boils, add the flour and stir vigorously until it forms an even dough.

3. 3

   Cool the dough

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

4. 4

   Mix in the eggs

   Transfer the dough to the bowl of an electric mixer fitted with a kneading attachment, then add the eggs while mixing.

5. 5

   Chill the dough

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

6. 6

   Pipe the churros

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

7. 7

   Test the oil

   Heat plenty of vegetable oil in a deep pan over medium-high heat. Drop in a tablespoon of dough; when it floats and bubbles form 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 parchment-lined tray.

9. 9

   Fry until golden

   Lower the churros into the hot oil one at a time, frying four at a time until they begin to brown. Turn them so they fry evenly.

10. 10

    Drain the churros

    Lift the churros from the oil and drain them on absorbent paper.

11. 11

    Dust with sugar

    Sprinkle the churros with sugar.

12. 12

    Serve straight away

    Serve immediately with hot chocolate.

What are churros?

Churros are fried strips of dough popular in Spain, often served with thick hot chocolate for dipping. This version uses a butter-rich dough with eggs, then pipes it through a star nozzle for its familiar ridged shape.

The method cooks the flour briefly before beating in the eggs. Chilling the dough helps it firm up before piping and frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 391 calories, 12g protein, 25g carbs, 27g fat.

The flour and sugar provide most of the carbohydrates, while butter and the frying oil contribute much of the fat. Eggs provide protein, with smaller amounts also coming from the flour; the supplied nutrition per serving is 391 kcal, 12 g protein, 25 g carbohydrates and 27 g fat. Pair a serving with fruit or another fresh side for a more balanced plate.

The dough ingredients

Flour and water: adding the flour to the boiling water, butter and salt turns the mixture into a cooked dough. Stir vigorously so it comes together evenly.

Eggs: beaten eggs are mixed into the dough after it has cooled somewhat. Add them while the mixer is running, as the method directs, and continue until the dough looks uniform.

Piping a ridged shape

Star nozzle: use a piping bag with a star-shaped tip to make the churros. Pipe them onto parchment so they are ready to transfer to the oil.

Consistent pieces: aim for churros of a similar size so they cook at a similar rate. Handle the dough carefully when moving it to the frying pan.

Checking the frying oil

Dough test: fry a tablespoon of dough before starting the churros. The recipe’s cue is that it floats with bubbles forming around it.

Small batches: fry four churros at a time, turning them so they brown evenly. Avoid adding more than the stated batch, which can make the oil harder to manage.

Getting the texture right

Even browning: turn the churros as they cook, and lift them out when they have begun to brown as directed. Drain them on absorbent paper before adding the sugar.

Fresh finish: dust the churros while they are freshly fried, then serve them straight away. They are at their best warm, with hot chocolate alongside.

Timing and serving

Chilling time: the method calls for 30 minutes in the fridge, in addition to the mixing and frying. Factor that rest into your schedule.

To serve: bring the hot chocolate to the table with the churros as soon as they are sugared. The recipe makes six servings.

Recipe notes & tips

• Use a star nozzle to give the churros their ridged shape.
• Mix the flour into the boiling liquid vigorously to help prevent lumps.
• Let the dough cool before mixing in the eggs.
• Use the recipe’s dough test to check the oil before frying the churros.
• Fry four at a time and turn them for even browning.
• Drain the churros on absorbent paper before dusting them with sugar.

Variations

• Cinnamon sugar: mix a little ground cinnamon into the sugar before dusting.
• Chocolate dip: serve with thick hot chocolate for dipping, as suggested in the recipe.
• Citrus sugar: add finely grated orange zest to the sugar for a fragrant finish.
• Vanilla chocolate: stir a little vanilla into the hot chocolate served alongside.
• Smaller churros: pipe shorter lengths for bite-sized portions and watch them closely as they fry.

Common mistakes to avoid

• Lumpy dough: stir vigorously when adding the flour, then keep mixing off the heat.
• Eggs added too soon: let the dough cool after removing it from the hob before mixing in the eggs.
• Oil not ready: test it with a tablespoon of dough and look for floating dough with bubbles around it.
• Uneven browning: turn the churros during frying.
• Crowded pan: fry only four churros at a time, as directed.
• Serving them late: sugar and serve the churros as soon as they have drained.

How to store

Churros are best eaten freshly fried. If needed, keep leftovers in an airtight container at room temperature for up to 1 day and reheat briefly in the oven; they will not be as crisp as when freshly made.

Frequently asked questions