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.
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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! And this Authentic Spanish Churros Recipe is easier to make than you may think, especially with my step by step instructions.
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, you can do that by clicking 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. And it was perfect timing with carnival season!
Authentic Mexican Churros recipe
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, such as this year’s Cowboy Wrangler Churro Burger it’s sure to get you in the carnival mood!
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.
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! Just follow my step by step instructions (in the recipe).
Deep frying Churros
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.
But no matter how you make these churros, they are a delicious little treat that’s perfect for celebrating summer and carnival season!
Authentic Spanish Churros
- deep fryer
- pastry bag and tip
- 1 cup boiling water
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 3-4 whole eggs
- 4-6 cups vegetable oil for deep frying
- 1/3 cup white granulated sugar
- 1/2 cup dulce de leche sauce
- 1 cup whipping cream
- 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 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 2/3 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.
- When done, set on paper towel , then immediately roll in sugar in a large bowl.
- Whip whipping cream to stiff peaks with electric beaters
- Mix whipping cream and dulce de leche together.
- Serve churros with dipping sauce.
*Note: 1M tipVideo: How to fit a tip into a pastry bag and fill it ***Note: Freezing: They can be frozen for up to 3 months ( but you will have to sprinkle them with sugar again, once they are thawed) or stored in a sealed container for up to 3 days, but they are best when they are fresh! **** Note: NO deep fryer method: You can use a deep pot to fry the doughnuts in but I don't recommend this. Hot oil can be dangerous. But if you are going to use this method:
- 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.
This post is part of theCountry Cook’s weekend potluck!