Churros are the crispy, ridged doughnut sticks from Spain and Mexico – deep-fried, rolled in cinnamon sugar and dipped in thick chocolate. The dough is a simple choux pastry with no rising, so from start to dipping takes under half an hour.
Ingredients (about 20 churros)
- 250 ml water
- 50 g butter
- 1 tbsp sugar + a pinch of salt
- 150 g plain flour
- 2 eggs
- Neutral oil for deep-frying
- Cinnamon sugar: 100 ml sugar + 1 tbsp cinnamon
- Chocolate dip: 100 g dark chocolate + 100 ml cream
How to Make Them
- Bring to a boil the water, butter, sugar and salt. Take the pan off the heat and stir in the flour until the dough pulls away from the sides.
- Cool for 5 minutes, then stir in one egg at a time until the dough is glossy and smooth.
- Fill a piping bag with a large star tip – the ridges are what make churros crispy.
- Deep-fry in oil at 175–180 °C: pipe 10–12 cm lengths straight into the oil, snip off with scissors, and fry for 2–3 minutes per side until golden.
- Roll in cinnamon sugar while they're hot, and serve with a warm chocolate dip (melt the chocolate in hot cream).
Tips for Perfect Churros
Keep the oil at an even temperature – oil that's too cold gives greasy churros, too hot gives a raw center. Without a piping bag with a star tip they turn out smooth and can burst in the oil, so it's worth the investment. In Mexico, churros are often dipped in cajeta (caramelized goat's milk) or hot chocolate for breakfast!
Serve It Mexican Style
Turn it into a full fiesta: start with authentic tacos or quesadillas, serve a cold Mexican soda on the side, and finish with churros. Everything you need is in our Mexican kitchen – including Mexican candy with tamarind and chili.
Frequently Asked Questions
Can I make churros in an air fryer? Yes – brush with oil and cook at 190 °C for 10–12 minutes. They won't be as crispy as deep-fried, but much lighter.
Can the dough be made in advance? The dough is best fresh, but it keeps for a few hours in the fridge in the piping bag.
Why do my churros burst in the oil? Usually because they're piped too thick or without ridges – use a star tip and keep them slim.
