Who doesn’t love a treat that’s crispy on the outside, soft on the inside, and sweet enough to brighten our day? Spanish churros are golden strips of fried dough, piped through a star-shaped nozzle to create those classic ridges.

Once fried, they’re dusted with sugar or cinnamon and become perfect companions for chocolate sauce or coffee ice cream. Today, we’ll show you exactly how to make churros at home, step by step. It’s simple, fun, and the reward is enjoying warm, fresh churros straight from our kitchen!

Ingredients

For about 6–8 churros, we need:

- Low-gluten flour: 150g

- Unsalted butter: 80g

- Eggs: 3 large

- Water: 250ml

- Granulated sugar: 10g

- Salt: ½ teaspoon

- Powdered sugar (for dusting): a small amount

- Oil (for frying): enough to fill a deep pan to 4–5cm

Optional for serving:

- Melted chocolate or coffee ice cream

Having all ingredients ready makes the cooking process smooth and enjoyable.

Step 1: Prepare Butter-Water Mixture

1. In a small saucepan, combine 250ml water, 80g butter, 10g sugar, and ½ teaspoon salt.

2. Heat over medium flame until the butter fully melts and the mixture comes to a gentle boil.

3. Remove from heat immediately once it boils. This is the base for our churro dough, rich and smooth.

Step 2: Mix in Flour

1. Gradually sift 150g flour into the hot liquid to prevent lumps.

2. Stir continuously with a wooden spoon until it forms a thick, smooth dough that pulls away from the pan sides.

3. Let the dough cool for 5–10 minutes before adding eggs. Cooling is key, otherwise the eggs might cook when mixed in.

Step 3: Incorporate Eggs

1. Beat the 3 eggs lightly in a bowl.

2. Add the eggs to the cooled dough one at a time, stirring well after each addition.

3. Stop adding eggs once the dough reaches a soft, thick consistency that can hold an inverted triangle shape when lifted with a spoon.

4. The dough should be smooth, elastic, and pipeable—not runny. This ensures the churros puff up nicely while frying.

Step 4: Pipe the Churros

1. Fit a piping bag with a star-shaped nozzle and fill it with the dough.

2. Heat oil in a deep frying pan to about 170–180°C (340–355°F).

3. Carefully pipe the dough into the hot oil, cutting each churro to about 10–12cm with scissors.

4. Fry in batches to avoid overcrowding. Proper spacing ensures even cooking.

Step 5: Fry to Golden Brown

1. Fry the churros over medium-low heat for 3–4 minutes on each side until golden brown and floating.

2. Turn occasionally for even color and crispiness.

3. Remove the churros with a slotted spoon and place them on paper towels to drain excess oil.

Step 6: Dust and Serve

1. While still warm, sprinkle churros generously with powdered sugar or cinnamon sugar.

2. Serve immediately with melted chocolate, caramel, or coffee ice cream.

3. The contrast of crispy exterior and soft interior, along with sweet dips, makes each bite irresistible.

Tips for Perfect Churros

- Keep the oil at a steady temperature; too hot will burn the outside, too cool will make them greasy.

- Sift flour carefully to prevent lumps in the dough.

- Dough should be soft yet thick enough to pipe easily.

- Churros taste best hot, so enjoy them immediately.

Time to Savor and Share!

Making Spanish churros at home is more than just cooking—it’s a joyful kitchen adventure. From mixing the dough to frying and dusting with sugar, every step brings satisfaction. Watching the churros puff up golden, smelling their sweet aroma, and tasting that perfect combination of crispy outside and soft inside is pure delight.

We encourage experimenting with different dips—melted chocolate, caramel, or coffee ice cream—and sharing the results with friends or family. Every bite is a small celebration we can enjoy together.

So, Lykkers, let’s grab a churro, dip it in chocolate, and savor this delicious treat. Making churros at home reminds us that the best moments are simple, sweet, and shared.