Churros

Ingredients

• 225 gplain flour
• 2eggs
• 60 gbutter
• 250 mlwater
• 25 gcaster sugar
• 1 pinchsalt
• as neededolive oil or peanut oil
• to tasteicing sugar or caster sugar

Instructions

1. 1

   Heat the water

   Put the water, 25 g sugar and salt in a saucepan. Add the butter and melt it over a medium heat. Take the pan off the heat and add all the flour at once.

2. 2

   Mix the dough

   Stir straight away with a wooden spoon or whisk until the dough is smooth and pulls away from the sides of the pan.

3. 3

   Add the eggs

   Leave the dough until it is just warm, then stir in the first egg. Add the second only once the first is fully incorporated.

4. 4

   Fill the piping bag

   Transfer the dough to a churro press or a piping bag fitted with a medium-sized star nozzle.

5. 5

   Heat the oil

   Meanwhile, heat the oil in a deep-sided pan until it reaches about 165°C. It should be hot but not smoking.

6. 6

   Pipe the churros

   Pipe the dough directly into the pan, cutting it with scissors into sticks 10–15 cm long.

7. 7

   Fry until golden

   Cook a few churros at a time for 2–3 minutes, or until well browned.

8. 8

   Drain the churros

   Lift the golden churros out with a slotted spoon and place them on kitchen paper to drain.

9. 9

   Check the texture

   The finished churros should be crisp on the outside and soft and light inside.

10. 10

    Coat and serve

    Roll the churros in icing sugar or caster sugar, as preferred. Serve warm or lukewarm.

What are churros?

Churros are ridged sticks of fried dough, commonly eaten in Spain as a breakfast or snack and often served with something sweet for dipping. Their crisp edges and tender middle make them especially enjoyable while warm.

This recipe makes a butter-enriched dough cooked on the hob before the eggs are added. Piping it through a star nozzle gives the churros grooves that help create their familiar ridged shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 6g protein, 32g carbs, 12g fat.

The flour and sugar provide most of the carbohydrates, while butter and oil contribute much of the fat; the eggs provide some protein. These estimates vary with how much oil the churros absorb and how much finishing sugar you use. To balance the plate, serve a smaller number alongside fruit or a protein-rich yoghurt.

Building the dough

Hot liquid: the water, sugar, salt and butter are heated together first, so the butter melts before the flour goes in.

Flour: add it all at once off the heat and stir promptly. The dough is ready for cooling when it is smooth and comes away from the sides of the pan.

Eggs: let the dough become just warm before mixing them in, and incorporate them one at a time. This helps them blend evenly into the dough.

Piping safely and neatly

Nozzle: use a medium star tip to form ridged lengths. A sturdy churro press or piping bag makes it easier to pipe consistent sticks.

Length: cut each stick to 10–15 cm with scissors as the dough is piped. Keep the ends clear of the pan and take care around the hot oil.

Getting the frying right

Oil temperature: aim for about 165°C, as specified in the method, and keep the oil hot without letting it smoke. A thermometer can help you monitor it.

Small batches: fry only a few at a time for 2–3 minutes, until well browned. Crowding the pan can make the temperature harder to maintain.

Knowing when they are done

Colour: look for an even golden-brown surface before lifting the churros out. Drain them on kitchen paper to remove excess oil.

Texture: the intended result is crisp outside and soft and light inside. Coat them with sugar after draining and serve while warm or lukewarm.

Serving the churros

Sugar: use icing sugar for a fine, delicate coating, or caster sugar for a more noticeable crunch. Add it while the churros are still warm so it clings well.

Pairings: serve them on their own or with a small bowl of melted chocolate for dipping. They also go well with coffee or hot chocolate.

Recipe notes & tips

• Weigh the flour and butter before starting so they are ready to add at the right moment.
• Stir the flour in as soon as it is added to the hot liquid to avoid dry pockets.
• Let the dough cool until just warm before adding the eggs.
• Use a medium star nozzle to make the ridged sticks described in the recipe.
• Fry in small batches and let the oil return to about 165°C between batches.
• Coat the churros after draining and serve them warm for the best texture.

Variations

• Chocolate dip: serve the warm churros with melted chocolate on the side.
• Cinnamon sugar: mix a little ground cinnamon into the caster sugar coating.
• Icing sugar: use icing sugar for a lighter, finer finish.
• Citrus sugar: mix finely grated orange zest into the finishing sugar.
• Smaller sticks: pipe shorter lengths for bite-sized churros and watch them closely as they fry.

Common mistakes to avoid

• Adding flour gradually: add it all at once as directed, then stir promptly for a smooth dough.
• Adding eggs while the dough is hot: let it cool until just warm before mixing them in.
• Adding both eggs together: incorporate the first fully before adding the second.
• Letting the oil smoke: keep it hot but not smoking, aiming for about 165°C.
• Frying too many at once: cook a few churros per batch so the oil stays hot.
• Coating before draining: place the churros on kitchen paper first, then roll them in sugar.

How to store

Churros are best eaten warm soon after frying, when their outside is crisp. If needed, keep them in an airtight container at room temperature for up to 1 day; reheat briefly in an oven until warm, then add fresh sugar if needed. Avoid refrigerating, as it can soften them.

Frequently asked questions