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Traditional Spanish Churros

Crispy, golden Spanish churros with cinnamon sugar, perfect for dipping in thick hot chocolate
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup water use filtered water for best results
  • 2 tablespoons unsalted butter room temperature or slightly softened
  • 1/2 teaspoon salt fine sea salt preferred
  • 1 cup all-purpose flour sifted for smoother dough
  • 2 ​ large eggs at room temperature
  • ​ ​ Vegetable oil for frying sunflower, canola, or peanut oil work best
  • 1/2 cup cinnamon sugar mix well before use

Method
 

  1. Prepare the Dough: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium-high heat, stirring. Add flour, stir vigorously until dough forms a ball and pulls away from sides. Transfer to bowl, cool 5 minutes. Add eggs one at a time, mixing until smooth.
  2. Heat the Oil: Pour oil into heavy-bottomed pot to depth of at least 2 inches. Heat to 375°F (190°C). Use thermometer for accuracy.
  3. Pipe and Fry the Churros: Fit piping bag with large star tip, fill with warm dough. Hold bag vertically over oil, pipe 6-inch strips, cut with scissors. Fry 2-3 minutes per side until deep golden brown and crisp. Remove, drain on wire rack.
  4. Coat in Cinnamon Sugar: While churros are still warm, roll generously in cinnamon sugar mixture.

Notes

Keep the oil at 375°F for the crispiest results. If the churros brown too quickly, lower the heat slightly. Pipe the dough close to the oil surface to prevent splashing. Churros are best eaten within an hour of frying. The dough can be made 2 hours ahead and kept covered at room temperature.