Churros are not just a treat; they are an experience. Imagine biting into a warm, cinnamon-sugar-coated churro, only to dip it into luscious chocolate sauce. Sounds delightful, right?
Other perfect pairings include caramel sauce, whipped cream, or even a scoop of vanilla ice cream for that contrasting temperature. And, for those who treasure the fresh and fruity, you can consider serving churros with a side of fresh fruit salsa.
The sweetness and acidity of the fruit offer a brilliant counterpoint to the sugary exterior of the churros. You see, churros can adapt easily to different flavor profiles, and that’s what makes them an ideal dessert for sharing.
Why This Recipe is Great for You
You might wonder, why am I so enthusiastic about churros? Well, first of all, making these Spanish delights at home is straightforward and fun. Most importantly, you have control over the ingredients.
No preservatives. No artificial flavors. Just pure joy wrapped in dough. I can still recall the first time I tasted churros at a bustling street fair, the sweet scent wafting through the air, leading me right to a vendor. It was love at first bite.
Ever since then, I’ve been on a mission to recreate that magical moment in my kitchen.
This recipe features simple ingredients that you most likely already have at home. Each one plays a vital role in transforming humble flour, water, and sugar into these delicious treats.
You won’t believe the satisfaction of biting into a freshly made churro, its warm dough combined with that burst of chocolate. Let’s roll up our sleeves and dive into the ingredient list!
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Ingredients
Here’s what you need to get started:
- 1 cup + 2 tablespoons hot boiling water
- ½ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 1 teaspoon aluminum-free baking powder
- 1 cup all-purpose flour
- 8 ounces dark chocolate (60–70% cocoa), finely chopped and melted
- 2 tablespoons granulated sugar, for dusting
- vegetable oil, for deep frying
- ½ teaspoon ground cinnamon
How to Make Spanish Churros
Let’s get down to the nuts and bolts of making these golden delights! I’m excited for you to see how simple it really is.
Step 1: Prepare the Churro Dough
Begin by boiling your water in a saucepan.
When it reaches a roaring boil, remove it from heat. In a mixing bowl, combine the hot water, sea salt, vanilla extract, and baking powder. This mixture will start to create an aromatic base.
Next, gradually add the all-purpose flour, stirring consistently. At first, it may seem impossible to incorporate the flour fully, but keep at it until a smooth, cohesive dough forms.
It should not be sticky, and you should be able to handle it easily with your hands. If it’s too wet, add a bit more flour.
Step 2: Prepare to Fry
In a heavy-bottomed pot, pour in enough vegetable oil to deep fry the churros. Aim for a depth of at least 2 inches.
Heat the oil over medium heat. You can test the oil’s readiness by dropping a small piece of dough into it. If it bubbles and floats up, it’s go time!
Step 3: Pipe the Dough
While the oil heats, fill a piping bag fitted with a star tip designed for churros. If you don’t have one, a simple ziplock bag with the corner snipped off will work, too! Carefully fill the bag with the churro dough.
Step 4: Fry the Churros
Once the oil is hot and bubbling, carefully pipe about 4-6 inches of dough directly into the hot oil, using scissors to cut off the dough.
Fry the churros in batches, taking care not to overcrowd the pot. Fry them for about 2-3 minutes on each side, until they reach a golden color.
Step 5: Sugar and Cinnamon Coating
Once fried, remove the churros using a slotted spoon and transfer them to a paper towel-lined plate to absorb excess oil. Immediately roll them in a mixture of granulated sugar and ground cinnamon.
This is where the magic happens! That sugar-coating ritual truly sends them to “churro paradise.”
Step 6: Melting the Chocolate
While the churros cool, melt your chopped dark chocolate in a heatproof bowl over a simmering pot of water, stirring constantly.
This method, known as a double boiler, helps you get that silky-smooth consistency that will elevate your churros from delicious to divine.
Recipe Notes
Let’s break down the ingredients a little more to understand why each one matters so much.
- Hot Boiling Water: Using boiling water ensures that the starch in the flour hydrates properly, creating that fluffy texture in the finished churro.
- Fine Sea Salt: We often overlook salt, but in this case, it’s essential. Salt fortifies sweetness in desserts and elevates flavors across the board.
- Pure Vanilla Extract: Artificial flavoring cannot compare to the richness of pure vanilla. That subtle warmth adds layers to the final product.
- Baking Powder: It’s critical for creating that puffy churro texture; it acts as a leavening agent.
- All-Purpose Flour: The type of flour affects the texture. All-purpose gives you that perfect balance of chewy and tender.
- Dark Chocolate: Not any chocolate will do; the higher cocoa content provides a deeper, more complex flavor that pairs beautifully with the sugary churros.
- Granulated Sugar and Ground Cinnamon: The classic churro topping that gives them their signature crunch and sweetness.
- Vegetable Oil: A neutral oil that allows the flavors of the churros to shine without altering their taste.
Recipe Variations
Churros can be adapted to fit almost any flavor profile. Here are a few I love experimenting with:
- Chocolate-Stuffed Churros: Pipe the dough around a strip of Nutella or chocolate ganache for an indulgent treat.
- Jalapeño-Cheddar Churros: For a savory twist, mix shredded cheese and some finely chopped jalapeños into the dough, then fry. Serve with a creamy dip.
- Matcha Churros: Add matcha powder to the dough for a green tea-flavored version. Perfect for the matcha enthusiast!
- Fruit-Flavored Churros: Infuse the dough with fruit purees like raspberry or strawberry for a refreshing sweet treat.
- Coconut Churros: Add shredded coconut to the dough for an extra tropical bite. Rolling them in coconut sugar post-frying enhances the flavor.
- Vegan Churros: Substitute the chocolate with dark chocolate free from dairy, and use aquafaba instead of egg for an egg-free treat.
Nutrition Facts
Spanish Churros Recipe Nutrition Facts
Spanish Churros Recipe
Equipment
- Mixing bowl
Ingredients
- 1 cup + 2 tablespoons hot boiling water
- ½ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 1 teaspoon aluminum-free baking powder
- 1 cup all-purpose flour
- 8 ounces dark chocolate 60–70% cocoa, finely chopped and melted
- 2 tablespoons granulated sugar for dusting
- vegetable oil for deep frying
- ½ teaspoon ground cinnamon
Instructions
Step 1: Prepare the Churro Dough
- Begin by boiling your water in a saucepan.
- When it reaches a roaring boil, remove it from heat. In a mixing bowl, combine the hot water, sea salt, vanilla extract, and baking powder. This mixture will start to create an aromatic base.
- Next, gradually add the all-purpose flour, stirring consistently. At first, it may seem impossible to incorporate the flour fully, but keep at it until a smooth, cohesive dough forms.
- It should not be sticky, and you should be able to handle it easily with your hands. If it’s too wet, add a bit more flour.
Step 2: Prepare to Fry
- In a heavy-bottomed pot, pour in enough vegetable oil to deep fry the churros. Aim for a depth of at least 2 inches.
- Heat the oil over medium heat. You can test the oil’s readiness by dropping a small piece of dough into it. If it bubbles and floats up, it’s go time!
Step 3: Pipe the Dough
- While the oil heats, fill a piping bag fitted with a star tip designed for churros. If you don’t have one, a simple ziplock bag with the corner snipped off will work, too! Carefully fill the bag with the churro dough.
Step 4: Fry the Churros
- Once the oil is hot and bubbling, carefully pipe about 4-6 inches of dough directly into the hot oil, using scissors to cut off the dough.
- Fry the churros in batches, taking care not to overcrowd the pot. Fry them for about 2-3 minutes on each side, until they reach a golden color.
Step 5: Sugar and Cinnamon Coating
- Once fried, remove the churros using a slotted spoon and transfer them to a paper towel-lined plate to absorb excess oil. Immediately roll them in a mixture of granulated sugar and ground cinnamon.
- This is where the magic happens! That sugar-coating ritual truly sends them to “churro paradise.”
Step 6: Melting the Chocolate
- While the churros cool, melt your chopped dark chocolate in a heatproof bowl over a simmering pot of water, stirring constantly.
- This method, known as a double boiler, helps you get that silky-smooth consistency that will elevate your churros from delicious to divine.
Notes
- Hot Boiling Water: Using boiling water ensures that the starch in the flour hydrates properly, creating that fluffy texture in the finished churro.
- Fine Sea Salt: We often overlook salt, but in this case, it’s essential. Salt fortifies sweetness in desserts and elevates flavors across the board.
- Pure Vanilla Extract: Artificial flavoring cannot compare to the richness of pure vanilla. That subtle warmth adds layers to the final product.
- Baking Powder: It’s critical for creating that puffy churro texture; it acts as a leavening agent.
- All-Purpose Flour: The type of flour affects the texture. All-purpose gives you that perfect balance of chewy and tender.
- Dark Chocolate: Not any chocolate will do; the higher cocoa content provides a deeper, more complex flavor that pairs beautifully with the sugary churros.
- Granulated Sugar and Ground Cinnamon: The classic churro topping that gives them their signature crunch and sweetness.
- Vegetable Oil: A neutral oil that allows the flavors of the churros to shine without altering their taste.
Nutrition
Frequently Asked Questions
1. Can you prepare the dough ahead of time?
You can prepare the dough ahead of time. Refrigerate it for up to 24 hours. When you’re ready to fry, allow it to come to room temperature before piping.
2. Can churros be made gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free blend. Ensure your baking powder is gluten-free as well.
3. Why do my churros end up oily?
If your churros absorb too much oil, it might be due to the oil not being hot enough. Make sure to maintain the oil temperature during frying.
4. What’s the best way to store leftover churros?
Churros are best enjoyed fresh, but you can store leftover ones in an airtight container at room temperature for 1-2 days. Reheat them briefly in an oven to regain some crispness.
5. Can I freeze churros?
Yes! Fry them, then let them cool completely. Store them in a freezer-safe bag. When you’re ready to enjoy, bake or fry them from frozen until heated through.
6. What’s a good dipping sauce for churros besides chocolate?
Aside from chocolate, options can include caramel sauce, a citrus glaze, or even dulce de leche. You can get creative!
Conclusion
Making Spanish churros at home is a rewarding experience. With a few simple ingredients and a little bit of patience, you can whip up a batch of these beloved treats that will impress anyone who tries them.
Whether you serve them with a rich chocolate sauce or a fun dipping option, churros are bound to bring a smile to your face.
So, gather your loved ones, roll up your sleeves, and start frying. It’s a guaranteed way to make your kitchen the happiest place on the block.
You won’t just create churros; you’ll create memories filled with laughter and sweetness. Happy frying!