I’ve got good news for all you churro lovers out there!
Just in case you don’t happen to live a five-minute walk from a delicious churrería, these crispy tubes of fried dough can easily be made in the comfort of your own kitchen. I know this because I recently watched my Spanish friend Sensi whip them up in a matter of minutes with ingredients that almost anyone has in their cabinets. Luckily, I took notes and came up with a great churros recipe for you guys!
Sensi was my good friend Sarah’s roommate the first year that Sarah and I lived in Seville. Sarah got lucky with Sensi, and they became so close that when we visited Seville earlier this summer we were able to stay with her.
In true Spanish style, our stay not only included a pull out sofa and some bath towels, but also various home cooked meals throughout the weekend. Spanish hospitality is alive and well down south, and Sensi provided us with the essentials: tortilla de patata, salmorejo, and, to our delight, homemade churros.
I was surprised to see how easy it is to make churros– my mother-in-law has always told me it is quick and simple, but I never believed her since she never actually made them herself!
If you want to feel like you are in Spain without actually getting on a plane, this churros recipe is the perfect solution.
Tip: If using the plastic bag to pipe out the churros proves too difficult, you can now buy a churro maker!
Sensi’s Spanish Churros Recipe (Serves 4-6)
- 1 cup + 1 tablespoon water
- 1 cup flour (Sensi used pastry flour but all other recipes I’ve seen use all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (not typical in Spanish churros but Sensi used it and it was delicious!)
- Olive oil for frying (you can substitute vegetable oil if you must, but everyone in Andalusia fries with olive oil)
- Sift the flour and stir in the baking powder, salt, and cinnamon.
- Bring the water to a boil, then take off of the heat and whisk in the dry ingredients.
- Stir for two-three minutes until the dough is consistent and lump free (you could also beat the mixture with an electric mixture for one minute on a medium speed)
- Let the dough rest and cool for about 5 minutes
- Fill a churrera (churro maker) or a pastry sleeve with a star tip with the churro dough
- Heat the oil to a medium heat and when it’s hot enough pipe the dough in a circular motion.
- Separate the spirals so that they don’t stick and flip the spiral if necessary
- When they are golden on the outside take out and let rest on paper towels
- Repeat the process until all the churros have been made
- Cut the spirals into sticks of churros and serve with hot chocolate or sprinkle with sugar
Doubts? Check out the picture tutorial:
Enjoy your homemade churros!