It's that time of the year again- Stampede! And although I don't take my kids to the Stampede parade anymore, I still have this need to make something carnival food related.
I made my Carnival style Mini Ukrainian Doughnuts (pampushky) for many years and wanted to do something different this year. Since nothing says carnival like churros, this super popular fair food was the chosen one. Churros are a zillion times better when they are homemade! They are also ideal for your Cinco de Mayo celebration. And this Authentic Spanish Churros Recipe is easier to make than you may think, especially with my step by step instructions.
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💭History of Spanish Churros
I have always thought of churros like a Mexican doughnut. Although the churro originated in Spain (or some would even argue Portugal), it made its way to Mexico and other former Spanish colonies. Spanish churros and Mexican churros are very similar, but Spanish churros are coated in sugar, while Mexican churros are coated in a cinnamon sugar mixture. The filling and dipping sauce also vary from region to region. I'd say my dipping sauce is a Spanish/Mexican hybrid because I use Dulce de Leche, which is more commonly eaten with Mexican churros, while a chocolate sauce is typically the dip for the authentic Spanish churros. However, if you want to read more about the history of churros, click HERE!
And since my son had to make something Spanish for his homework assignment, churros were what he chose. I was happy to oblige - food homework is my fave kind of homework. These Spanish Churros were perfect timing with carnival season!
When summer hits, so does carnival season and that means carnival food! And churros are a super popular carnival food in North America. So, in the spirit of Stampede, I am sharing this authentic churros recipe. While it's nothing like the Stampede's extreme indulgent food trends, (like churro burgers) it's sure to get you in the carnival mood!
🥘Ingredients
On their own, churros are not very sweet. That's why the traditional Spanish topping is plain white sugar. Churros are made out of a simple choux pastry that's piped, then deep-fried (the same choux pastry used to make eclairs or cream puffs). The choux pastry I use is from my 100+ year old cookbook and it's perfect for this recipe! And in some cases (mostly Mexican churros), they are also filled with dulce de leche, which is a very sweet Spanish sauce. However, I find it too sweet on its own, so I mixed it with whipped cream and WOW! It was the perfect dipping sauce for these guys.
- boiling water
- unsalted butter
- all-purpose flour
- eggs
- vegetable oil
- white granulated sugar
- whipping cream
- dulce de leche sauce
*see recipe card for ingredient amounts
🔪How to make Churros Step by Step
Besides my own, the only churros I have ever eaten were at a carnival kiosk. And there is no comparison; homemade is superior! It's also worth the time investment (which isn't that much, really) and can be a lot of fun! And although they may seem complicated, churros are actually quite easy to make!
- Choux Pastry: Place boiling water in saucepan; add butter and place over medium heat.
- When butter is melted and while mixture is boiling, add flour (all at once). Stir rapidly until mixture makes a ball that comes away from the sides of the pan. DO NOT OVERCOOK!
- Immediately remove from heat: add unbeaten eggs, one at a time. Beat each one in thoroughly before adding the next. Add the 4th egg, only if mixture isn’t smooth enough (I did not need to add a fourth).
- It should look like smooth, silky mashed potatoes
- Add vegetable oil to your deep fryer until there's enough oil (there is a line on the inside wall that will show you how deep to fill it). Preheat deep fryer to 375 degrees F. * If you are not not using a deep fryer (which I do NOT recommend) please see NOTES. Fill a pastry bag (piping bag) fitted with 1 M tip to ⅔ full with churro dough.
- Pipe an even line, using even pressure, about 5 inches long, onto parchment paper (see video at bottom of recipe).
- Gently lift each churro into basket and deep fry in hot oil about 4-5 at once for about 4 minutes or until golden brown. * do not overlap or put them on top of each other or they will not cook properly.
- When done, set on paper towels, then immediately roll warm churros in sugar in a large bowl.
*See recipe card for full instructions
🎥 Videos
Video: How to fit a tip into a pastry bag and fill it
Video:-How to pipe Churros: https://foodmeanderings.com/wp-content/uploads/2019/07/Making-Churros.mov
📖Variations & Substitutions.
- Dipping sauce - you can use chocolate sauce and mix it with the whipping cream, if you prefer
- Cinnamon - you can mix 1 teaspoon of cinnamon with the sugar before you roll the churros
🍽Equipment
You'll need either a deep fryer (affiliate link) or an air fryer (affiliate link) to make these traditional Spanish Churros.
Deep frying: I use a deep fryer whenever I make these. In fact, I use a deep fryer for anything that requires deep frying. I just don't feel safe cooking with hot oil on a stove. Period. I know that's how people cooked for many years, but we have the technology now, so why not use it? Hot oil on a stove is also how my mom caught on fire when she was pregnant with me, so I'm just a little paranoid. And I also had a friend who started a fire in her home using hot oil on a stove. You just don't have the control you have with a deep fryer. And they aren't as expensive as you'd think. So, if you want to make these with a pot of hot oil on a stove, you can, but I'm just sayin... I prefer the safety of the deep fryer.
Air fryer: Air fry at 375 degrees F for 10-12 minutes until golden brown.
👪 Serving Size
This authentic churro recipe makes 30 churros, but believe me, they go fast! However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🌡️Storage
Store these Spanish churros in an airtight container at room temperature for up to 2 days, although eating fresh churros are the best! Refrigeration will make them soggy.
Freezing: This churros recipe can be frozen for up to 3 months ( but you will have to sprinkle them with sugar again, once they are thawed).
But no matter how you make these, this delicious and easy homemade churros recipe makes for the perfect little treat for celebrating Cinco de Mayo, summer and carnival season!
Happy Stampeding!
⭐ Reviews
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📋 Authentic Spanish Churros Recipe
Equipment
- deep fryer
- pastry bag and tip
Ingredients
Choux Pastry
- 1 cup boiling water
- ½ cup unsalted butter
- 1 cup all purpose flour
- 3-4 whole eggs
- 4-6 cups vegetable oil for deep frying
Topping
- ⅓ cup white granulated sugar
Dip
- ½ cup dulce de leche sauce
- 1 cup whipping cream
Instructions
Choux Pastry
- Place boiling water in saucepan; add butter and place over medium heat.
- When butter is melted and while mixture is boiling, add flour (all at once).
- Stir rapidly until mixture makes a ball that comes away from the sides of the pan. DO NOT OVERCOOK
- Immediately remove from heat: add unbeaten eggs, one at a time. Beat each one in thoroughly before adding the next.
- Add the 4th egg, only if mixture isn’t smooth enough (I did not need to add a fourth).
- It should look like smooth, silky mashed potatoes.
Churros
- Add vegetable oil to your deep fryer until it's a the right level (there is a line on the inside wall that will show you how deep to fill it). Preheat deep fryer to 375 degrees F. * If you are not not using a deep fryer (which I do NOT recommend) please see NOTES
- Fill a pastry bag fitted with 1 M tip to ⅔ full.
- Pipe an even line, using even pressure, about 5 inches long, onto parchment paper (see video at bottom of recipe).
- Gently lift each churro into basket and deep fry about 4-5 at once for about 4 minutes or until golden brown. * do not overlap or put them on top of each other or they will not cook properly.
- Air fryer: Air fry at 375 degrees F for 10-12 minutes until golden brown.
- When done, set on paper towel , then immediately roll in sugar in a large bowl.
Dipping sauce
- Whip whipping cream to stiff peaks with electric beaters
- Mix whipping cream and dulce de leche together.
- Serve churros with dipping sauce.
Notes
- The fat should be deep enough to let the churros come to the top and float free at the bottom.
- Heat the fat in a deep pan, with a flat bottom, to 375 degrees F. *test the temperature by frying a little choux pastry in the oil for a minute.
- Immerse the churros gently into the hot fat, one at a time, using long handled tongs or a slotted spoon that has been greased by being dipped into the hot fat.
- Deep fry until they turn a golden brown - about 3 -4minutes. The churros will rise to the top. Turn and brown the underside.
- Remove with slotted spoon and drain on paper towel.
Nutrition
Semira Hristov
Hi it looks amazing, my research findings are that the original Spanish churros receipe does not have eggs in it.
Terri Gilson
Hi Semira- Interesting! Well, I hope you enjoy it - eggs and all!