Churros
Churros are Spanish fried dough sticks with a ridged surface. In this version, there is no egg: the flour is boiled with hot water and oil, then piped through a star nozzle and fried until crispy.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the equipment
Take a sturdy pastry bag or churro press with a star nozzle about 12 mm in diameter. Place a wire rack for draining oil nearby. Mix sugar and cinnamon on a wide plate.
Boil the flour
In a pot, bring water, 20 ml of oil for dough and salt to a boil. Remove from heat and immediately add all the flour while stirring vigorously with a spatula. Return to low heat for 1-2 minutes until you get a uniform dense mass without dry flour.
Let the dough cool slightly
Transfer the dough to a bowl and let it sit for 10 minutes until it’s safe to handle. Briefly knead until smooth, squeezing out air bubbles. Do not add raw eggs: this version is designed for a batter without them.
Prepare the fryer
Pack the dough firmly into a strong piping bag, pressing out air pockets. Heat the frying oil to 175 °C in a stable, deep saucepan filled no more than halfway. Monitor the temperature with a thermometer.
Fry the sticks
Holding the nozzle low over the oil, pipe out sticks about 10 cm long and cut with scissors. Do not overcrowd the pot. Fry for 4-5 minutes, turning until evenly golden brown and fully cooked through.
Coat in cinnamon sugar
Drain on a rack for 1 minute, then coat warm churros in the sugar and cinnamon mixture. Serve immediately. Chocolate sauce and additional fillings are not included in this recipe.
Little hint
The churro dough is dense: a single-use thin bag may tear when piping. A star nozzle and the absence of large air pockets help with even heating; do not use a wide smooth nozzle for thick tubes.
Frequently asked questions
What should I watch out for when cooking?
The churro dough is dense: a single-use thin bag may tear when piping. A star nozzle and the absence of large air pockets help with even heating; do not use a wide smooth nozzle for thick tubes.
How should I prepare the ingredients?
Take a sturdy pastry bag or churro press with a star nozzle about 12 mm in diameter. Place a wire rack for draining oil nearby. Mix sugar and cinnamon on a wide plate.
