Traditional Spanish Dishes
Spanish Churros
Prepare authentic homemade Spanish churros, golden and crispy on the outside, tender on the inside, and made with simple ingredients. They are fried in small batches and finished with sugar to enjoy a traditional snack with hot coffee or chocolate.
These Spanish churros yield approximately 12 medium-sized units. The classic dough is prepared with water, flour, and salt, without eggs, milk, or yeast, and is fried until a golden and crispy texture is achieved.
01
Ingredients
Have everything ready before you begin.
- ✓250 ml of water
- ✓200 g of common wheat flour
- ✓1/2 teaspoon of salt
- ✓1 tablespoon of sugar for finishing
- ✓Approximately 750 ml of sunflower oil for frying
02
Step-by-step method
- 01
Prepare a sturdy pastry bag with a large star tip...
Prepare a sturdy pastry bag with a large star tip, or a churro maker. Cover a baking sheet with parchment paper and have some tongs or a skimmer nearby.
- 02
Put the water and salt in a medium saucepan
Put the water and salt in a medium saucepan. Heat over medium heat until it reaches a gentle boil and starts to form bubbles.
- 03
Remove the saucepan from the heat and add the flour all at once
Remove the saucepan from the heat and add the flour all at once. Mix immediately with a wooden spoon or a firm spatula.
- 04
Continue stirring until the flour absorbs all the water and forms...
Continue stirring until the flour absorbs all the water and forms a compact, dense, smooth, and firm enough dough to hold its shape.
- 05
If there are small lumps, press the dough against the sides of the...
If there are small lumps, press the dough against the sides of the saucepan while it's still hot. Don't add more water or flour unless necessary.
- 06
Let the dough rest for 5 to 10 minutes, until it can be handled...
Let the dough rest for 5 to 10 minutes, until it can be handled without burning, but not so long that it cools completely.
- 07
Transfer the dough to the pastry bag with the star tip
Transfer the dough to the pastry bag with the star tip. Fill it in small batches and press firmly to avoid air pockets.
- 08
Form strips of about 12 cm on the baking sheet
Form strips of about 12 cm on the baking sheet. To cut each churro, stop pressing and slide the tip.
- 09
Heat the sunflower oil in a deep frying pan or a large saucepan to...
Heat the sunflower oil in a deep frying pan or a large saucepan to approximately 175-180 °C. If you don't have a thermometer, test with a small piece of dough: it should bubble constantly and rise slowly, without darkening immediately.
- 10
Fry the churros in batches of 3 or 4, leaving space between them
Fry the churros in batches of 3 or 4, leaving space between them. Cook for about 3 or 4 minutes and turn them carefully to brown evenly.
- 11
When they're golden, remove them with a skimmer and place them on...
When they're golden, remove them with a skimmer and place them on absorbent paper. Repeat the process with the remaining dough, letting the oil recover its temperature between each batch.
- 12
While still warm, sprinkle the churros with the tablespoon of sugar
While still warm, sprinkle the churros with the tablespoon of sugar. You can gently turn them to make the sugar stick to all sides.
- 13
Check that the inside is cooked and tender, without being humid or...
Check that the inside is cooked and tender, without being humid or pasty. Serve the freshly made churros with sugar, coffee with milk, or thick hot chocolate.
- Use a large star tip to achieve the traditional stripes and a more uniform fry.
- Avoid air pockets inside the pastry bag, as they can cause splashes when coming into contact with hot oil.
- Fry the churros in small batches so the oil maintains its temperature and they don't become greasy.
- If the outside browns too quickly and the center remains raw, the oil is too hot. If they absorb a lot of oil and take a long time to color, it's too cold.
- Handle the oil with care, don't overfill the frying pan, and avoid leaning over while frying.
- Serve them during the first minutes, when the surface retains its crispy texture better.