Spanish Churros

5 from 11 votes

These Spanish churros are light and crispy with a simple dough that comes together in minutes and fries up golden and perfect every time.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: spanish

Servings:

Calories: 126kcal

Author: Teri & Jenny

Equipment

churro maker

Ingredients

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
1 cup plus 2 tablespoons boiling water
4 cups oil for frying
3 tablespoons sugar for sprinkling

US Customary - Metric

Instructions

Place flour, baking powder and salt into a mixing bowl and whisk together.
Add boiling water to flour mixture. Stir together with a wooden spoon until mixture is fully combined, with no dry spots. Cool for a few minutes.
Pour oil into a tall sided pot and place over medium heat. Preheat oil to 350˚F.
Push dough into a churro maker with a medium star insert and pipe 6 inch long churros directly into the hot oil, snipping the ends off with scissors, before piping another churro. Fry a few at a time.
Fry churros for about 2 minutes on each side or until golden brown.
Transfer churros onto a paper towel lined baking sheet, topped with a cooling rack and sprinkle with sugar. Repeat frying and sprinkling sugar with remaining dough.
Once all churros have been fried, transfer them all onto a platter. Serve with chocolate sauce for dipping.

Notes

*Makes ~16 churros (Each serving is 4 churros)*

**Although you can use a piping bag, fitted with a star tip, it’s a bit difficult because the dough is so stiff. I highly recommend buying a churro maker….OR you can roll the dough out into a thin, long snake and snip into 6 inch piece and carefully lift and transfer into the hot oil. They won’t be quite the same, but still crisp and delicious!**

Tips for the BEST Spanish Churros

Make sure your water is boiling before adding it to the dough. This is what activates the starches in the flour to create the light and crispy texture these churros are known for. Just hot or lukewarm won't cut it; it has to be boiling.
A single-use gadget doesn't always seem worth it, but trust me and use a churro maker. The dough is very stiff, and while you can use a piping bag fitted with a star tip, it's a lot harder than it needs to be. If you don't want to use a churro maker, you can also roll the dough into thin, long snakes by hand, snip them into 6-inch pieces, and carefully transfer them into the hot oil.
For the best results, monitor your oil temperature and keep it at 350°F. If it cools too much, your churros will absorb too much oil and become greasy instead of crispy. If it gets too hot, the outside will burn before the dough inside cooks. To prevent the oil temp from dropping, work in batches to avoid overcrowding the pan.
To help the sugar stick to the churros, sprinkle it while the churros are still hot.

Nutrition