Spanish churros

Recipe from: 09 April 2013

Ingredients 14
Servings 4
Time 00:15


  • 225
  • 100
    butter - cubed
  • 30
    brown sugar
  • 1
    orange/lemon - juiced and rind finely grated
  • 1
  • 175
    cake flour
  • 5
    ground cinammon
  • 5
    vanilla extract
  • 2
    medium eggs - at room temperature
  • 300
    castor sugar for dredging
  • Oil for deep-frying
  • For the chocolate sauce:
  • 50
    hot coffee
  • 150
    milk chocolate - roughly chopped


Heat butter, water, sugar, citrus fruit rind and juice in a heavy based pot until butter melts and the mixture starts steaming gently.

Sift flour, salt and cinnamon into a bowl and set aside.

Remove hot butter mixture from the stove and add flour mixture to in the pot all at once and mix well with a wooden spoon.

Allow to cool while you beat the 2 eggs with a fork in the now empty flour bowl. Once mixture in the pot has cooled, start adding the eggs a little at a time beating well after each addition. The mixture will be very thick and it will be hard work to work the egg into it. Keep going until you have added all the egg.

If the mixture starts getting too runny, beat hard to get it to incorporate before adding more. If the mixture doesn’t thicken up again it has had enough egg and don’t add anymore. It should be shiny in colour.

Place thick dough into a piping bag fitted with a large star shaped nozzle or set aside in a bowl while you wash the pot.

Heat half a pot full of oil on the stove until it reaches about 180°C.

Pipe 5cm lengths of dough directly into the oil keeping a sharp knife or scissors handy to stop the flow of dough. If you are not piping, use 2 spoons to transfer balls of dough from the bowl to the pot. Use a fork to gently move each doughnut around to prevent it from sinking and sticking to the bottom.

Once they start floating they will brown quickly. Turn them over and allow to brown on the other side. Remove from oil with fork or slotted spoon and place on absorbent paper. Allow to drain briefly before moving onto a plate that you have covered in castor sugar. Toss well in castor sugar before transferring to a serving dish. Repeat until you have used all the mixture.

To oven bake: Preheat oven to 180°C. Instead of frying you can pipe or plop mounds of dough onto a baking sheet covered in baking paper. Bake for 10 minutes before removing from oven, flipping each mound of dough over and returning to the oven for a further 5-8 minutes. Brush with melted butter when they come out of the oven and dredge in castor sugar.

Chocolate sauce: Melt chocolate in hot coffee stirring well until the chocolate has melted. If the chocolate doesn’t melt completely, return bowl to microwave 20 seconds on 100% power. Stir well and serve with the hot churros.

Reprinted with permission of Rumtumtiggs. To see more recipes, click here.


Read more on: spanish  |  traditional  |  recipe  |  desserts  |  deep-fry  |  starch  |  pastry  |  eggs  |  chocolate

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