|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 77g||99%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spain's equivalent of doughnuts, churros are famous throughout the world. They are commonly enjoyed for breakfast or the Spanish afternoon snack called the merienda, and are sold at cafes, churros bars, and from street vendor carts. Traditional Spanish churros come in a variety of shapes and sizes, the most common being a loop or a stick.
Luckily, we don't need to travel to Spain to enjoy these delicious sticks of fried dough as they are easy to make at home. A simple batter is piped into hot oil and fried until golden. They can be eaten as is or sprinkled with sugar or drizzled with honey for a sweet finishing touch. Cinnamon is not a typical topping in Spain, but it is common with Mexican churros. Churros are also amazing when dipped in rich and creamy Spanish hot chocolate.
Click Play to See This Easy Spanish Churros Recipe Come Together
Gather the ingredients.
Pour enough oil into a large heavy-bottomed frying pan to reach 2 inches. (There should be enough oil so that the churros float freely while frying.) Set the pan over medium-high heat. The optimal frying temperature is 350 F to 375 F.
In a medium saucepan, combine the water, vegetable oil, salt, and sugar.
Cover and bring the mixture to a boil.
Add the flour and baking powder to a medium-sized mixing bowl and stir to combine.
Once the water mixture reaches a boil, slowly pour it into the flour mixture while stirring.
Stir constantly with a fork until it is a smooth dough without lumps.
Immediately spoon the dough into a churrera (a large cookie press) or a pastry bag.
One the oil reaches 350 F or 375 F, carefully squeeze the dough into the hot oil.
Fry until golden brown.
Remove with a slotted spatula or long-handled fork.
Place on a paper towel to drain.
Cut the churros into manageable lengths.
Sprinkle with sugar or drizzle with honey to taste.
Serve immediately and enjoy.
- The churros batter can be made 1 day ahead and stored in an airtight container in the refrigerator. Bring to room temperature before frying.
- Although churros are best served right after frying, they can be kept at room temperature in an airtight container for up to 2 days.