Churros
Churros is a Spanish classic for good reason — vanilla extract does most of the work, and the method is approachable enough for a weeknight. It sits firmly in the Spanish tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 50 g Butter
- ½ tsp Vanilla Extract
- 250 g Plain Flour
- 1 tsp Baking Powder
- 1 l Sunflower Oil
- 2 Bread
- 200 g Dark Chocolate
- 100 ml Double Cream
- 100 ml Milk
- 3 tbsp Golden syrup
- ½ tsp Vanilla Extract
- 100 g Caster Sugar
- 2 tsp Ground Cinnamon
Method
- Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
- Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.
- To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.
Tips for the best Churros
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Keep the simmer gentle. A hard boil toughens vanilla extract and drives off the liquid too fast.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Spanish base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for vanilla extract?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Churros ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Churros recipe medium to make?
It is rated medium: 13 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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