Authentic ChurrosA golden-brown spiral churro generously coated with sugar and possibly cinnamon, presented on a round blue plate atop a wooden table Recipe – Easy and Delicious

 Learn how to make authentic Spanish churros with just water, salt, and flour. This simple recipe yields deliciously crispy churros perfect for any occasion.

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Ingredients:

For the churros:An overhead view of a well-used kitchen workspace, featuring a bowl of flour ready for sifting, a small dish with a pinch of salt, and a fine mesh sieve positioned over a metal mixing bowl on an orange countertop. The countertop shows traces of flour dust and smudges, indicating recent baking activities.
  • 1 cup water (or 750 ml water for easier piping)
  • 1 cup all-purpose flour (or 250 g all-purpose flour for easier piping)
  • 1/2 teaspoon salt
For frying:
  • Vegetable oil (for deep-frying)
For the coating:
  • Granulated sugar
  • Cinnamon powder

FAQs

Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can use whole wheat flour, but the texture and flavor might be slightly different.

Q: How do I store leftover churros? A: Store leftover churros in an airtight container at room temperature for up to 2 days. Reheat in an oven or air fryer for a few minutes to restore crispiness.

Q: Can I freeze churros dough? A: Yes, you can freeze the churros dough. Pipe the dough onto a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag. Fry directly from frozen.

Q: What dipping sauces go well with churros? A: Traditional churros are often served with a thick hot chocolate. You can also try caramel sauce, dulce de leche, or a simple chocolate sauce.

A golden-brown spiral churro generously coated with sugar and possibly cinnamon, presented on a round blue plate atop a wooden table

Authentic Churros Recipe

Discover the simplicity and deliciousness of authentic Spanish churros with this easy recipe using just water, salt, and flour. Perfectly crispy and golden, these churros are a delightful treat for any occasion
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Spanish
Servings 4
Calories 200 kcal

Ingredients
  

For the churros:

  • 1 cup water or 750 ml water for easier piping
  • 1 cup all-purpose flour or 250 g all-purpose flour for easier piping
  • 1/2 teaspoon salt

For frying:

  • Vegetable oil for deep-frying

For the coating:

  • Granulated sugar
  • Cinnamon

Instructions
 

Prepare the Dough:

  • In a medium saucepan, bring the water to a boil.
  • Add the salt to the boiling water.
  • Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  • Remove the saucepan from the heat and let the dough cool for a few minutes.

Heat the Oil:

  • In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 375°F (190°C).

Pipe the Churros:

  • Transfer the dough to a churrera (a special churro maker) or a piping bag fitted with a large star tip. If you don’t have a churrera or piping bag, you can use a sturdy plastic bag with one corner cut off.
  • Pipe some of the dough as spirals and the rest as traditional strips. This not only looks beautiful but also adds a fun variety to your churros.
  • Pipe the dough directly into the hot oil, cutting the dough with scissors. Be careful not to overcrowd the pot.

Fry the Churros:

  • Fry the churros in batches until golden brown, turning them occasionally to ensure even cooking. This should take about 2-4 minutes per batch.
  • Remove the churros with a slotted spoon and drain on paper towels.

Coat the Churros:

  • While the churros are still warm, roll them in granulated sugar until evenly coated.

Serve:

  • Serve the churros warm, traditionally accompanied by a thick hot chocolate for dipping.

Notes

Personal Note: I found it very difficult to pipe the dough, so I increased the water to 750 ml for 250 g of flour. This made the dough easier to handle and pipe. The consistency was like a pound cake mixture: heavy but not liquid.
  • Ensure the oil temperature stays consistent to avoid soggy or burnt churros.
  • For easier piping, increase the water to 750 ml for 250 g of flour.
  • The consistency should be like a pound cake mixture: heavy but not liquid.
  • Piping some churros as spirals and others as traditional strips adds beauty and fun variety.
Keyword authentic churros recipe, churros, churros recipe

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