In Spain, we eat these Spanish churros for a special breakfast or snack anytime of day. The whole family will love this authentic churros recipe--especially if you serve these hot, crispy treats with a cup of hot chocolate!
Love fried desserts? Make sure to try these recipes for Spanish buñuelos and fried donuts (roscos fritos).
Introduction
You might have heard of churros, but do you know what they are? These tubes of fried dough are made from flour, water, and salt, and are a favorite Spanish snack or special breakfast. Although churros originated in Spain, they've spread throughout the world and have many variations in Latin American countries and the US.
Fortunately, these treats are surprisingly easy to make, which means you can enjoy these crispy delights at home if you don't have a churrerÃa nearby. If you're in Spain, make sure to visit a churrerÃa for the best churros ever!
Ingredients
The ingredients for churros couldn't be simpler! You only need 6 basic pantry staples to make this mouthwatering Spanish dessert. Let's talk about them.
- Flour: My Spanish friend Sensi used pastry flour to make churros, but all other recipes call for all-purpose. Feel free to try using pastry flour if you'd like!
- Baking Powder: This technically is an optional ingredient, but I like to add some to make the churros lighter and crispier.
- Spices: Salt seasons the dough, and a touch of cinnamon sprinkled on the churros after frying gives them a wonderful flavor (although it's not traditional in Spain).
- Olive Oil: You can fry the churros in vegetable oil, but everyone in Andalusia uses good-quality olive oil. The churros taste better cooked in olive oil!
See recipe card for full information on ingredients and quantities.
How to Make Spanish Churros
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sift the flour to remove lumps and incorporate air into the mixture. (image 1)
- Whisk in the baking powder, salt, and cinnamon until well combined. (image 2)
- Boil the water, then pour it into the flour and stir until the dough is smooth and free from lumps. Beat with an electric mixer on medium speed for 1 minute if you don't want to do it by hand. (image 3)
- Let the dough rest and cool for about 5 minutes. (image 4)
- Grab a churro maker or piping bag fitted with a star tip and fill it with the churro mixture. (image 5)
- Heat the oil to 350°F (177°C), then pipe a spiral of the churro dough into the hot oil. (image 6)
- Cook until golden. Separate the spirals so they don't stick, and flip the spiral if necessary to brown it on the other side. (image 7)
- Drain the churro on paper towels and repeat the frying process with the remaining dough. (image 8)
- Cut the spirals into small sticks for easier eating. (image 9)
- Serve with hot chocolate or sprinkled with sugar and enjoy while they're hot and fresh! (image 10)
Recipe FAQs
Porras are the fat cousin of churros. They're another popular type of fried dough that has baking soda in the recipe, and they're fatter and chewier than traditional churros. Everyone has their preference between the two, although I love both!
The history of churros goes back centuries, but is disputed. Some say Spanish shepherds invented them as an alternative to baked goods since the dough is easy to make and fry. Others say the Portuguese sampled them in China and brought them back to the Iberian Peninsula.
Regardless of their origin, churros became a cheap and popular snack food in Spain. Spanish immigrants spread the recipe to Latin America, where they are often stuffed with chocolate or dulce de leche or sprinkled with cinnamon and sugar.
In Spain, churros are served for a special breakfast treat once or twice a week, but they're also loved as a mid-morning snack or afternoon snack (merienda). If you're out late after going to bars or clubs or at a wedding, churros are a popular 3 am snack!
In Spain, churros are traditionally only sprinkled with sugar after frying, and are often served with a cup of thick drinking chocolate on the side.
In Mexico, churros are usually sprinkled with cinnamon and sugar after frying, and can be served with chocolate or dulce de leche.
Serve
In Spain, churros are served plain, and may come with a packet of sugar on the side. You can order a mug of hot chocolate for dipping and drinking, but they aren't stuffed with chocolate, cheese, or anything else (unless you're at a carnival). Often, adults will opt for coffee and leave the rich chocolate for the kids, though!
Churros with chocolate are never dessert in Spain! Traditionally, churros are strictly a breakfast food or a mid-morning or mid-afternoon snack.
Expert Tips
- Be sure to sift the flour before mixing the dough to prevent lumps and to have a lighter dough.
- Beat the churro dough with an electric mixer for 1 minute, or until it's smooth, instead of by hand.
- Finding it tricky to use a piping bag to make the churros? Use a churros maker instead!
Homemade Churros Recipe
Ingredients
- 1 cup + 1 tablespoon water
- 1 cup all-purpose flour or pastry flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon optional
- good quality olive oil for frying
Instructions
- Sift the flour, then add the baking powder, salt, and cinnamon and whisk until well combined.
- Boil the water, then add it to the dry ingredients and stir for 2-3 minutes, or until the dough is smooth. Use an electric mixer here if you prefer; beat for 1 minute or so on medium speed.
- Let the dough rest and cool for about 5 minutes.
- Prepare a churrera (churro maker) or a piping bag fitted with a star tip, then fill it with the churro dough.
- Pour the oil into a saucepan and set over medium-high heat until it reaches 350°F (177°C).
- Once the oil is hot enough, pipe a spiral of churro dough into the oil and cook until browned. Separate the spirals so that they don't stick, and flip the spiral to brown it on the other side.
- Once the churro is golden brown, take it out and let it drain on paper towels.
- Repeat the process until all the churros have been made.
- Cut the spirals into sticks of churros. Serve with hot chocolate or sprinkle with sugar and enjoy them hot and fresh.
Notes
- Be sure to sift the flour before mixing the dough to prevent lumps and to have a lighter dough.
- Beat the churro dough with an electric mixer for 1 minute, or until it's smooth, instead of by hand.
- Finding it tricky to use a piping bag to make the churros? Use a churros maker instead!
Nutrition
Photography by Giulia Verdinelli
Eduardp
Ok the only thing I have an issue with this is that they say in Spain they do not use the cinnamon and sugar" So excuse me. My family is from Southern Spain, we have always used that from time and memorial and I am over 60 years old. Perhaps in the Madrid area or some parts North, but in the South we do as well. Here is a recipe as well from the South. Sugar and Cinnamon as well as anis are very big in the South of Spain.
https://visitsouthernspain.com/authentic-churros-recipe/
Alex Wolfe
Hice esta receta para mi clase de español. ¡Fue muy divertido y delicioso! ¡Gracias!
Margarita Idone
Hi Lauren - I've tried making them in the past and have had them explode. Does this mean the oil is too hot? My parents are from Spain; Mom from Malaga and Dad was from Almeria. Summer vacations were spent in Malaga with my Grandparents. Thanks
Lauren Aloise
Hmm I would assume that's the issue, mine have never exploded, but they aren't quite as stable as the ones they make in the churros stands! Let me know if you give it another try and how they turn out!
Kate Chappell
Hi
My first attempt at churros (some years ago) ended in a hospital trip as they exploded and showered me in hot oil. I didn’t use a star shaped nozzle to pipe the churros which (according to a number of websites I found afterwards) is why - the outside cooks first, then the inside expands and explodes through the crispy outer shell. Finally plucked up the courage to make them today with the correct shaped nozzle and all went well phew!
Kate
Lauren Aloise
How scary! Glad you figured it out the next time. Brave for trying again!
Beth
Just a quick note on the history of churros. They were actually brought by the Arabs of Andalusia in the Middle Ages as the modern recipe is attested by several Medieval Arabic cookbooks. They feature the same ingredients, but usually dipped in sugar syrup rather than sprinkled with sugar grain. Hope that helps!
Joe Marks
I was just in Spain before the pandemic. Several Churrorias had churros filled with chocolate or pastry cream. They were authentic and had been around for years so I don't understand your claim.
Lauren Aloise
It's true that you'll find them in some shops nowadays, but they cater to tourists generally (not that locals won't purchase a chocolate-filled churro every now and again!) but a true churrerÃa makes simple fried dough that is not stuffed with anything. And in many more rural parts of the country I'd bet people have never even seen a stuffed churro. Hope this helps!
Raquel Rodriguez
That is true. Authentic Spanish churros are not stuffed. Though, I was in Spain two summers ago the odd place will sell them stuffed with chocolate or Dulce de leche.... This is definitely new. But none the less the authentic plain ones rock!!!!
Kate
Hi, is this the same recipe for porras? If not, do you have a recipe and instructions for traditional porras? Thank you 🙂
Lauren Aloise
It's a different recipe -- I will add this to the list for future posts!
Jeneva Canlas Takasawa
Love the results! I miss our Madrid churros experience though
Lauren Aloise
I know - nothing can compare 🙂
Michelle
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!
Lauren Aloise
Haha yes! This is the true Spanish version - simple as usual!
Sophie B.
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?
Lauren Aloise
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!
Anna
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!
Lauren Aloise
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!
Angela Cristina Pelletier
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.
Jan
Can these be made ahead and reheated?
Lauren Aloise
Yes, though they aren't quite the same! Reheat in the oven if so to try to get some of the crunch back 🙂
Theresa
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
Lauren Aloise
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?
Quixotequest
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.
Kumar Mehta
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 !!!!!!!!!
Lauren Aloise
Thanks for the comment Kumar! A lot of what I make is vegetarian, so I will definitely be posting more vegetarian Spanish recipes here!
Angel
Hi, I tried your recipe and I loved it. Crispy outside and chewy inside.
Lauren Aloise
So happy to hear it! Yum!
Maureen
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 🙂
Lauren Aloise
Hello Maureen, no sugar in the batter! Just on the actual churros for dipping.
Fiona
mmmmmm......looks and sounds delicious - especially with the thick hot chocolate too!
Koren @ City Gal
Those look amazing! I love love Churros! Not so good in the kitchen though! 😉
Lindsay Aloise
of course i see this the dayyyyy i wanted to start my diet
Lauren Aloise
No diet for you then missy!
Lauren
Love the photo tutorial. Who knew churros would be relatively easy? Thanks for sharing.
Lauren Aloise
I challenge you to make them and tell me how they come out!