Here in Spain, we eat churros often. They make a delicious breakfast and are a special snack at any time of day. This is my authentic Spanish churros recipe for easy homemade churros the whole family will love.
What are churros?
Most people have tried some sort of churro before, but many people don’t know exactly what churros are. Churros are simply a type of fried dough made of flour, water, and salt. Churros are especially popular in Spain where they are a part of the local breakfast and snack culture.
You can also find churros throughout Latin America and even the US, as they’ve become very popular throughout the world.
What is the history of churros?
The history of churros goes back centuries. Some say Spanish shepherds invented them as an easy alternative to baked goods since the dough is easy to make and fry.
Others say the Portuguese sampled them in China and brought the tradition back to the Iberian Peninsula.
Regardless of the origin, churros became a cheap and popular snack food in Spain and it is likely that Spanish immigrants spread the recipe to Latin America, where today they are quite different and often are stuffed with chocolate, dulce de leche, etc. or sprinkled with cinnamon and sugar.
Read more about the history of churros here.
3 Myths about Churros
These are common beliefs about churros that are not true in Spain.
- Churros are not served stuffed with chocolate, covered in sugar, or injected with cheese. In Spain, they are served plain, and may come with a packet of sugar on the side or you can order a mug of hot chocolate for dipping and drinking.
- Churros with chocolate are never dessert in Spain! Although many restaurants outside of Spain serve churros as a dessert, if you tell a Spaniard that you’re heading for churros after dinner they will think you’re crazy. Tradition says that churros are strictly a breakfast food or a mid-morning or mid-afternoon pick-me-up snack.
- They’re not always made fresh. Most places have a secret– “fresh churros and chocolate” are not made on-site! They are delivered every morning from big bakeries around the city. That’s why it is important to go to a churrería (churros shop) for a quality churros experience in Spain.
What are the ingredients in churros?
The ingredients are very simple: water, flour, and salt. The proportions vary and to make porras baking soda is also added.
What is the difference between churros and porras?
I like to say that porras are churros fat cousin. They’re another popular type of fried dough that has baking soda in the recipe. They’re fatter and chewier than the traditional thick churros. Everyone has their preference between the two — though I love both!
When do you eat churros?
- For breakfast (not daily!) think of this like a special breakfast treat like pancakes — once or twice a week
- For mid-morning snack
- For afternoon snack (merienda)
- For the late-night snack after going out to bars/clubs or when at a wedding — this is usually around 3am!
What about stuffed churros? Or cinnamon and sugar churros?
These are found in Spain at carnivals these days, but really they are typical in Latin America, where this is how churros have been adapted. You won’t find these options at any traditional churros place in Spain.
And the chocolate?
Spanish chocolate is delicious and a part of the national diet! And Spanish hot chocolate is commonly served with churros at churrerías. But often adults will opt for coffee and leave the rich chocolate for the kids. You can make authentic Spanish-style hot chocolate at home with this recipe.
How do you make homemade churros?
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.
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 a plastic bag to pipe out the churros proves too difficult, you can buy a churros maker!
Authentic Spanish Churros Recipe (Serves 4-6)
Homemade Churros Recipe
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
- 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
Instructions
- 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 mixer 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
Nutrition
Ready to try my homemade churros recipe? Check out the picture tutorial!
This homemade Spanish churros recipe is easy, quick, and yummy. So next time you are thinking of making pancakes, why not try something new? Enjoy your homemade churros!
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Love the photo tutorial. Who knew churros would be relatively easy? Thanks for sharing.
I challenge you to make them and tell me how they come out!
of course i see this the dayyyyy i wanted to start my diet
No diet for you then missy!
Those look amazing! I love love Churros! Not so good in the kitchen though! 😉
mmmmmm……looks and sounds delicious – especially with the thick hot chocolate too!
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 🙂
Hello Maureen, no sugar in the batter! Just on the actual churros for dipping.
Hi, I tried your recipe and I loved it. Crispy outside and chewy inside.
So happy to hear it! Yum!
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 !!!!!!!!!
Thanks for the comment Kumar! A lot of what I make is vegetarian, so I will definitely be posting more vegetarian Spanish recipes here!
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.
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
So nice to hear about your upbringing! Oviedo is supposed to be incredible– I have to get there. Asturias is gorgeous though– have you been?
Can these be made ahead and reheated?
Yes, though they aren’t quite the same! Reheat in the oven if so to try to get some of the crunch back 🙂
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.
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!
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!
Most churro recipes were ve come across have butter in them ( a choux dough)… but most churros I’ve tasted don’t have that distinct taste I remember from visiting my grandmother in Malaga. Is it the norm in Spain not to add butter or oil in the dough?
There is definitely no butter in Spanish churros dough! Basically just water, flour and salt! And the special tools to pump them out and the huge vats of oil they fry them in — which is why at home mine come out a little different, but still delicious!
One of the few traditional recipes on the internet!! There are no eggs in Churros, and I was pleased to see that in your recipe!!!! Thank you!
Haha yes! This is the true Spanish version – simple as usual!