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Churro (Churros, churros)

Churros (Spanish Fried Dough)

Bring a taste of Spain to your kitchen with this classic dessert! Churros are golden sticks of fried choux pastry dusted with powdered sugar. The dough is loosely related to doughnuts and funnel cake, but it's really in a league of its own.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Butter

Flour

100

Eggs

Water

150

Vegetable oil

Powdered sugar (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 75 % 49 g

Carbohydrates 20 % 13 g

500 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

Gather everything you'll need for these Spanish treats. Start with the butter: cut it into small pieces, add it to a small saucepan, and melt it over low heat.
Step 2:

Bring the water to a rolling boil in a kettle, then pour it straight into the melted butter. Stir to combine.
Step 3:

Gradually add the flour, sifting it in through a fine-mesh sieve, and stir until smooth.
Step 4:

Add one egg to the dough and beat well. Crack in the second egg and beat again until the dough turns smooth, shiny, and glossy.
Step 5:

Transfer the dough to a piping bag fitted with a large star tip.
Step 6:

Pour the vegetable oil into a small deep pot and heat it up over medium-high heat, to about 350°F (175°C). Pipe the dough directly into the hot oil in short sticks or curls. Fry until golden brown, no longer than two minutes. Transfer the fried churros to paper towels to drain off the excess oil.
Step 7:

Just before serving, dust the churros with powdered sugar. They're delicious on their own or with a sweet dipping sauce.

The beauty of this recipe is that these Spanish treats come together quickly and the dough itself is easy to make: just follow the steps. The finished dessert is fragrant but not overly sweet. A few tips: When piping the dough (step 5), squeeze out strips 3 to 5 inches (7-12 cm) long, snipping them free with scissors or a sharp knife. A slotted spoon or skimmer makes it easy to lift the churros out of the hot oil while letting the excess drip off. Even better, use a pair of chopsticks during frying: they're handy for turning the churros and pulling them out without dragging along extra oil. If you don't have a piping bag, a sturdy zip-top or plastic bag works too; just snip off one corner. You can pipe the dough straight into the oil, but it's easier to pipe the strips onto parchment paper first, then gently slide them into the hot oil. For dusting, feel free to use any topping you like, sweet or spicy. And if you have a sweet tooth, serve the churros with a warm chocolate or caramel dipping sauce.