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!
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 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.
Whip whipping cream to stiff peaks with electric beaters