Homemade Churros
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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 Churrerias.
Imagine deep-fried choux pastry dipped in hot chocolate …mmm… delicious! Now I have to say that my favorite churros come from small stalls. They are large, thick and filling.
My word of advice – if you ever get to visit Spain, try to find a place where you can buy thick creamy hot chocolate (almost like a pudding) and you’ll be in for a real treat!
By the way, the history of churros is interesting. There are two theories about churros history. If you know which one is the official story, let me know! I am dying to know!
You know, it was pretty difficult to find an authentic Spanish churro recipe. I came across so many different churros recipes that I had actually no idea which one was the authentic one.
So I am bringing you my version of a churros recipe. They might not be the authentic Spanish churros but they taste pretty close to the ones we tasted on our travels.
And you know what? Making churros from scratch is so easy! Just follow my recipe and you’ll be in for a treat!
How to make churros at home
Water, butter, sugar and salt go in a saucepan. 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 the hot oil.
When frying churros, make sure you taste the first churro batch to see if they are cooked inside. Sometimes they are nicely 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 a saucepan. It saves you time and oil as well (I have learned this over 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).
If you like Spanish dishes or if you ever decide to plan a Spanish-themed party, you might wanna have a look at these recipes:
Want to see how to make Churros? Watch the video!
Homemade Churros
Ingredients
- ⅔ cup all-purpose flour (110 grams)
- ¼ stick unsalted butter (28 grams)
- 1 cup water (250 ml)
- salt , a pinch
- 2 teaspoons sugar
- 1 egg
- oil , for frying
Instructions
- Place water, butter, sugar & a pinch of salt into a medium-size saucepan. 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. In 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 a 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 a 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 sugar mixed with ground cinnamon.
- Serve warm with thick hot chocolate or chocolate pudding.
Video
Notes
- Work the egg fast into the dough 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.
- You can either pipe the churros directly into oil or pipe them onto a sheet of baking parchment first and then place these into the hot oil.
Hi!
I have not made these yet, but sure am considering it!
I just have one concern.
Is SIXTY (60) churros to many. like is 7 churros to many for every one?
Hi! That is a good question! And I would not think it is too many :). Now, these churros are very tiny and thin so I would not worry about that at all! In the recipe card, it states that 60 is for a 3-4 inch (or 8-10 centimeter) long so it should be fine. Hope this helps.
I wasn’t so sure about this but just as the recipe says, take your time and it will come together! Making these for a Super Bowl party and a taste test tells me this recipe is perfect!
I am so glad to hear that, Ashley!
delicious
So excited to make these, can I cook them in an air fryer?
Hi Annelise. Air fryer is like a small oven so it will not fry them just cook them. I have tried several times and while there are recipes online that do so, I don’t recommend doing so. At least not this recipe. Hope this helps.
Ok!! amazing!! Where have these been all my life? My family and I made these two nights in a row we couldn’t resist. I followed the recipe exactly and they were perfect! Will be a staple in our house.
Yay! :) It’s so good to hear!
Makes the perfect churros every time !!
I love this recipe and so does my whole family!!❤️❤️
That is soo good to hear, Eva. Thanks for your feedback!
U r so right about the creamy hot chocolate. I used to get it from Italy and it’s to die for! They make in an espresso machine and I tried learning but haven’t perfected it. I LOVE IT! It’s a real treat just like ROME GELATO. The absolute best!
I agree with you! :) Love real Italian gelato!
Hi, Julia. Beautiful recipe, really looking forward to making it but I got a bit confused. In the vid, you used three eggs but the recipe only said one. So do I use three or do I triple the recipe for that?
Hi Dacey. Sorry for the confusion! This is an old post that has been updated with a new recipe card. I have tested it a few times with less eggs and found that 1 was sufficient. The video is from the old recipe and I left it here because I feel some people like to see the process. Please follow the recipe card for quantities and method. That being said, you could use even 2 or 3 eggs, especially when using small eggs. Hope this helps.
My daughter and I got a sweet tooth tonight and found this churro recipe had to make we rate this 10 out of 10 the best churro recipe we have ever tasted they just melt away in your mouth definitely going to make these again and again!
Hi Jackie. Thanks so much for your feedback and rating! Happy Cooking! :)
The first time I made churros, I almost burned my kitchen down but I’m excited to try this recipe. My daughter is having a party in her Spanish class and wants to bring Churros for her class to try. This recipe looks easy to follow and I will for sure be making them.
Hope all went well this time :).