📋 Spanish Churros Recipe
This Authentic Spanish Churros recipe is easy to make with a simple choux pastry recipe. Sprinkled with sugar and served with a delightful light and Creamy Dulce de Leche dip, they make a great carnival themed snack!
Servings 30 churros
Calories 94kcal
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
Churros Dipping Sauce
- 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.1 cup boiling water, ½ cup unsalted butter
- When butter is melted and while mixture is boiling, add flour (all at once).1 cup all purpose flour
- 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.3-4 whole eggs
- 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 NOTES4-6 cups vegetable oil for deep frying
- 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.⅓ cup white granulated sugar
Dipping sauce
- Whip whipping cream to stiff peaks with electric beaters1 cup whipping cream
- Mix whipping cream and dulce de leche together.½ cup dulce de leche sauce
- Serve churros with dipping sauce.
Notes
Expert Recipe Tips:
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- Use room temperature eggs – This helps prevent the dough from seizing and ensures a smoother, more cohesive choux pastry.
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- Don’t overcook the flour mixture – Stir just until it forms a smooth ball that pulls away from the pan, as overcooking can dry it out and make piping difficult.
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- Add eggs gradually and assess texture – Depending on egg size, you may not need all four; stop once the dough looks like smooth, glossy mashed potatoes and holds its shape when piped.
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- Pipe churros directly onto parchment before frying – This allows you to shape them evenly and ensures they maintain their form when transferred to hot oil.
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- Cut churros with kitchen scissors for clean edges – Lightly oil the scissors and snip the dough for neat, uniform ends and easier handling.
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- Fry in small batches – Overcrowding the fryer drops the oil temperature and can lead to greasy or unevenly cooked churros.
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- Use a star tip (1M) for crisp texture – The ridges from the tip help the churros cook evenly and create their classic crunchy exterior.
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- Roll churros in sugar while they’re still hot – This helps the sugar adhere better, giving the churros a more satisfying coating.
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- Let the dulce de leche dip chill slightly before serving – Combining it with whipped cream lightens the dip, and chilling improves its texture for dipping.
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- Re-crisp leftovers in the air fryer – Reheat at 375°F for a couple of minutes to restore their crunch if they've softened during storage.
Nutrition
Serving: 1churro | Calories: 94kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 4mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg
