forkue
Churros

Spanish · Dessert · Medium

Churros

Total
50 min
Prep
25 min
Serves
8
Calories
430
Jump to recipe

Ridged dough fries into crisp cinnamon-sugar sticks with tender centers, ready to dunk into a warm, glossy chocolate sauce.

Boiling water hydrates the flour before Churros reach the frying oil, making a sturdy dough that holds its ridges. The star-shaped surface gives the sugar plenty to cling to and helps the center cook evenly.

Pack a strong piping bag firmly to remove air pockets. Keep a thermometer in the oil and fry only a few pieces at once; a crowded pan drops the temperature and leaves the crust greasy.

SweetCrispyPartyStreet FoodVegetarianNut-freeEgg-free

Method

  1. Mix all-purpose flour, baking powder and salt. Stir in melted butter, half the vanilla extract and boiling water vigorously until smooth. Rest for , then pack into a sturdy piping bag with a 1/2-inch open star tip.

  2. Warm dark chocolate, heavy cream, milk, golden syrup and remaining vanilla in a saucepan over low heat for , stirring until smooth. Keep warm off heat. Mix sugar and cinnamon on a plate.

  3. Heat sunflower oil to 350°F in a deep saucepan no more than half full. Pipe 4-inch dough lengths close to the surface, snipping the ends with scissors.

  4. Fry four small batches for each, turning until golden and crisp with no wet dough inside. Drain on a rack, roll in cinnamon sugar while warm and serve with chocolate sauce.

Forkue tips

  • Test one churro first and split it open to check the center before frying the remaining batches.

Storing and reheating

Churros are crispest fresh. Keep leftovers airtight for 1 day and re-crisp at 375°F for 7 minutes. Refrigerate sauce for 4 days and warm over low heat.

Kitchen gear

Piping bag with star tipTop picks on AmazonDeep saucepanTop picks on AmazonFrying thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

430Calories
5gProtein
57gCarbs
21gFat

Churros: FAQ

Do churros need eggs?

No. This flour-and-water dough holds its shape without eggs and gives a crisp crust with a tender center.

Can I use a plain piping tip?

Use a star tip for the ridged shape and even frying. A thick smooth rope cooks differently and can stay doughy inside.

How do I store and reheat Churros?

Churros are crispest fresh. Keep leftovers airtight for 1 day and re-crisp at 375°F for 7 minutes. Refrigerate sauce for 4 days and warm over low heat.

How long does Churros take?

About 50 min in total: 25 min prep and 25 min cooking.

What do I need to make Churros?

The key ingredients are all-purpose flour, baking powder, butter, vanilla extract, dark chocolate and heavy cream, plus pantry basics.

Any tips for Churros?

Test one churro first and split it open to check the center before frying the remaining batches.

Cook this next

More baking powderMore vanilla extractMore dark chocolateMore cream