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!
Course Dessert, Snack
Cuisine Mexican, spanish
Keyword churro, churros, spanish
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Choux pastry recipe from Pg. 86 Five roses Cookbook
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.
When done, set on paper towel , then immediately roll in sugar in a large bowl.
Whip whipping cream to stiff peaks with electric beaters
*Note: 1M tip ***Note: Video: 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.
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📋 Authentic Spanish Churros Recipe
Amount Per Serving
Calories 94Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Vitamin A 210IU4%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.