Have you ever tasted authentic Spanish churros? If not, put them on your bucket list or make these homemade churros to satisfy your sweet tooth cravings right away!
Churros are a typical Spanish dessert that can be bought and enjoyed all over Spain. If you don’t find them in cafeterias, you’ll find stalls selling them on the streets, during fiestas or in special shops called Churrerías.
How to make churros at home:
Water, butter, sugar and salt go in a sauce pan. Simmer this until the butter and sugar have melted. Then add flour and mix vigorously until you get nice smooth soft churro dough.
Now you need to let it cool a bit and only then add the egg. The egg must be mixed into the dough until smooth. You need to stir/mix the egg in fast otherwise you could end up with scrambled egg rather than churro batter.
The batter/dough will be quite thick but that’s perfect.
Now you have two options: either you get ready and pipe the churros onto a sheet of baking parchment or right into hot oil.
When frying churros, make sure you taste the first churro batch to see if they are cooked inside. Sometimes they are nice golden on the outside but way too gooey on the inside – this can happen when the oil temperature is too high so you should reduce the temperature a bit.
The last step is rolling each homemade churro in a mixture of sugar & cinnamon. You don’t need to do this but they taste better.
Good to know when making homemade churros:
- Homemade churros are best eaten right away. The longer they sit the softer they get.
- If you need to store them, put them in the fridge.
- Use the smallest star piping tip you have – they cook faster and they also keep their shape better.
- Use a large frying pan rather than sauce pan. It saves you time and oil as well (I have learned this over the time. I thought you needed a deep pot to fry them, but this is not the case. Just make sure there is enough oil in your frying pan. Churros don’t have to be covered with oil completely though).
- ⅔ cup All-Purpose Flour (110g)
- ¼ stick Unsalted Butter
- 1 cup Water (250ml)
- pinch of Salt
- 2 tsp Sugar
- 1 Egg
- Oil , for frying
Place water, butter, sugar & a pinch of salt into a medium size sauce pan. Bring to the boil.
Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).
Remove from the stove and let it cool a bit. Once it is not too hot, add the egg and work the egg into the dough. Try to do it as fast as possible. At the beginning it might look like the churro dough doesn’t wanna bind but take your time it will.
Pour the oil into a large frying pan and heat it up.
Fill a piping bag fitted with star piping tip with half of the dough (it is easier to handle).
Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.
Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork (I found fork the best tool for this). Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature.
Take them out and place them on a paper kitchen towel to get rid of the excess oil.
When they are still warm, roll each of them in a sugar mixed with ground cinnamon.
Serve warm with thick hot chocolate or chocolate pudding.
Work the egg fast into the dough it to prevent the egg from cooking. This may be a bit tricky, as the dough is quite hard at this point. If you find it hard to mix with a wooden spoon, use an electric mixer.
2. You can either pipe the churros directly into oil or pipe them onto a sheet of baking parchment first and then place these into hot oil.