Make churros yourself: the best recipe

Make churros yourself
The best recipe for fried dough sticks

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Churros are a dessert made from choux pastry that is fried. We'll show you how you can make the pastries from the Iberian Peninsula yourself.

Churros: Ingredients for approx. 15 pieces

  • 100 g butter
  • 300 ml of water
  • 75 g sugar
  • 1 pinch of salt
  • 250 g flour
  • 4 eggs
  • 1 liter of frying oil
  • Sugar, cinnamon
  • Chocolate sauce
  • Piping bag with star nozzle

Prepare churros: step by step

  1. Butter, water, sugar and salt in a saucepan Bring to the boil while stirringso that the butter dissolves.
  2. Turn down the heat and stir in all of the flour with a wooden spoon, until the smooth choux pastry comes off the floor after a while – this process is called burning off. It is important that you stir for a long time, because this is the only way to ensure that the dough is loose.
  3. Pour the batter into a bowl and let cool down. Gradually stir in the eggs with a hand mixer, it is best to use a dough hook!
  4. The batter for the churros put in a piping bag and put on a star-shaped spout.
  5. Heat the oil and squirt the choux pastry from the bag into the fat. You can decide for yourself whether you prefer to make short, straight or longer churros yourself. The strands Fry until golden brown on both sides, then lift out with a slotted spoon and drain on kitchen paper.
  6. Finally the churros toss in cinnamon and sugar or dust with powdered sugar and serve with chocolate sauce.

The Spanish pastries are usually sold at churro stalls or in food trucks and traditionally eaten on New Years. By the way, in Spain churros are mainly consumed for breakfast with thick drinking chocolate. In Germany you can get the snack at annual markets, for example.

With us you will find many more recipes for deep-frying, for example we will show you how you can make lard, donuts or donuts. Many other delicacies can be prepared from choux pastry: Our favorites are love bones with strawberries, small chocolate cream puffs and eclairs.