Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Dough
Frying
Coating
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; strong piping bag; open star nozzle; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 5 min
- Boil water, butter, sugar and salt from 250 ml water, 40 g butter, 20 g sugar, ¼ tsp salt, 160 g plain flour. Stir in flour; cook 1 minute until a smooth ball forms. Cool 5 minutes, then put in a strong piping bag with an open star nozzle.
Check: Look for this result: a smooth ball forms.
Fry · About 4 min
- Heat 1000 ml neutral oil to 175°C / 350°F. Pipe short lengths carefully into oil; fry 3–4 minutes per batch until cooked through.
Check: Look for this result: cooked through.
Coat · About 7 min
- Drain and roll in 80 g sugar, 1 tsp cinnamon.
Tips
- Use a star nozzle so steam escapes through the ridged surface.
- Judge Churros by the texture and doneness signs in its steps. Your pan and heat affect how long Churros takes to cook.
Substitutions
- In Churros, replace butter in the dough with neutral oil.
Storage
- Get perishable Churros into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Churros within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Churros to 74°C / 165°F, stirring or turning it for even heating. When Churros is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Churros ahead and keep them separate. Apply the coating to Churros shortly before cooking. Fry Churros on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Churros?
Use a star nozzle so steam escapes through the ridged surface.
What can I substitute in Churros?
In Churros, replace butter in the dough with neutral oil.
Can I prepare Churros ahead?
Prepare the coating ingredients for Churros ahead and keep them separate. Apply the coating to Churros shortly before cooking. Fry Churros on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
