Homemade Churros

Name: Homemade Churros
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ⅔ cup All-Purpose Flour ((110 grams)); ¼ stick Unsalted Butter ((28 grams)); 1 cup Water ((250 ml)); pinch of Salt; 2 teaspoons Sugar; 1 Egg; Oil (, for frying)

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.

Traditional Churros with Chocolate Outdoors Picture

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 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.

Homemade Churros Dipped in Chocolate Picture

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).

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!

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