Easy Homemade Spanish Churros Recipe – 5 Ingredients!

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 (and easy!) Spanish churros recipe for you guys!

Spanish Churros recipe
Piping hot churros for breakfast!

 

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 pullout 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 patatas, salmorejo, and, to our delight, homemade churros.

5 Ingredient Easy Churros Recipe

I was surprised to see how easy it is to make churros– my mother-in-law had always told me it was 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 authentic Spanish 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)

4.7 from 3 reviews
Homemade Churros Recipe
 
Prep time
Cook time
Total time
 
This delicious and authentic Spanish churros recipe is easy to make and only includes four ingredients! You have to try it!
Author:
Recipe type: Snack
Cuisine: Spanish
Serves: 6 servings
Ingredients
  • 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
  • ½ teaspoon salt
  • ¼ 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)
Instructions
  1. Sift the flour and stir in the baking powder, salt, and cinnamon.
  2. Bring the water to a boil, then take off of the heat and whisk in the dry ingredients.
  3. Stir for two-three minutes until the dough is consistent and lump free (you could also beat the mixture with an electric mixer for one minute on a medium speed)
  4. Let the dough rest and cool for about 5 minutes
  5. Fill a churrera (churro maker) or a pastry sleeve with a star tip with the churro dough
  6. Heat the oil to a medium heat and when it's hot enough pipe the dough in a circular motion.
  7. Separate the spirals so that they don't stick and flip the spiral if necessary
  8. When they are golden on the outside take out and let rest on paper towels
  9. Repeat the process until all the churros have been made
  10. Cut the spirals into sticks of churros and serve with hot chocolate or sprinkle with sugar

 

Ready to try my homemade churros recipe? Check out the picture tutorial!

Making Churros - a Spanish churros recipe
The pastry flour Sensi used.
Churros Batter - Making Churros - a easy churros recipe
Making the batter.
Homemade Churros - Making Churros - a Spanish churros recipe
Piping the batter into the hot oil and then separating the rings.
Churros recipe - Making Churros - an easy churros recipe
When they are getting golden flip them once, and when perfectly golden it’s time to eat!

This homemade Spanish churros recipe is easy, quick and yummy. So next time you are thinking pancakes, why not try something new? Enjoy your homemade churros!

Comments

  1. Thank you for this recipe which I have only just seen, so sorry for the late comment. Actually, I was wondering if there is any sugar in this batter. Could you let me know please? Thanks very much 🙂

  2. I tasted Churros first time at Cayo Coco, Cuba. Every evening it was prepared fresh in front of you and also Cotton candy. Rings of Churros were delivered in oil by turning a wheel of a machine carrying Churros dough. Nothing was added to dough and icing sugar and cinnamon powder were sprinkled on hot churros. They call them in Cuba “DONUTS”.
    Recipe given here by Lauren Aloise seems very easy and well explained. I am medical doctor but cooking is my favorite pastime and hobby. You can make it taste little different by sprinkling with ground almond and cardamom in place of cinnamon. I would suggest fry them little more on brown side.Thanks Lauren. I will try your recipe. I am sure to make very tasty Churros with your recipe. More Spanish recipe, vegetarian please !!!!!!!!!

  3. Are there places in Spain where these are not called porras? All the churros I’ve tried in Spain besides churros bombón were smaller diameter and served in a kind of loop where they look like a jacket zipper tie.

  4. Love your blog it comes across so personal as if we were sitting in the kitchen having our coffee a cup of hot chocolate. My mom was brought up in Asturias in the town of Oviedo. We grew up on Spanish cuisine and good old American food.
    Fridays supper was a great “torta”delicious, no veggies just
    Potatos, some onions and desert would
    be CHURROS . Mom made hers in the round maybe that is how they do theirs in Oviedo. People would put the CHURROS over a long pole and sell them
    in the marketplace.
    I love my heritage and cooking Spanish
    Excuse me for writing a short story.
    TRL

  5. I am from Brazil and they kind make churros Brazilian style by adding dulce de letche as a filling. Its to die for. Thanks for the recipe, I will be trying them out. I went to a tapas restaurant in san diego and they had the best churros ever, I will make smaller churros and try to add dulce de letche.

  6. Hello from Stockholm! I’m going to a tapas themed potluck and I’m planning to make churros. I was wondering if it’d be possible to make the dough in advance and bring it there to fry when it’s time to eat? Would turn out as good? Thanks in advance!

    1. Hi Anna, unfortunately the dough should be used quickly – within the hour or so of making it. Otherwise the churros might no be fluffy. You could make the churros in advance and then warm them in the oven? But best would be fresh!

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