These fabulously crunchy & delicious Churros are one of the easiest desserts that can be made at home! Dunk them in a rich hot chocolate – or dulce de leche – sauce for a decadent dessert to die for.
There are some foods that I can’t just have one, Churros are one of them! Back home they are extremely popular. The ones filled with chocolate or dulce de leche are my favorites. We used to go to a little charming old town named “El Hatillo”, that is known for selling the best Churros con chocolate in the city. I have great memories with my husband, my oldest daughter, and I walking around the town and of course, eating churros with hot cocoa there. Sadly, after we moved here I have never found Churros like the ones there. But I can tell you that this recipe comes very close to perfection.
There is something about Churros that says “comfort” to me, especially now that the weather is getting colder. A batch of fresh Churros and a cup of hot cocoa are like heaven on earth to me.
This recipe is so easy to make that is kind of dangerous for your waistline. Fortunately and unfortunately, there is not such a thing like healthy Churros. They HAVE to be fried in lots of oil, but after you take the first bite all your guilt will disappear. In this kind of occasion is when Viva® Vantage® Towels came to the rescue. They absorbed all the extra oil on the outside of the Churros and they also were great to clean up my kitchen after all that frying.
There are a variety of recipes for Churros, but this one is very close to the original one that comes from Spain. Believe me, I should know, it took me several attempts to get this recipe just right.
I almost forgot to tell you, this is an eggless version! So basically, this recipe just has flour, water, oil, and sugar. When you are making this at home make sure to use a heavy-duty piping bag or it will split open and the mixture will burst out.
This recipe is a fantastic dessert for a game-party or tailgating since they are easy to eat and transport. You can even divide churros in individual paper bags. Dunk these fabulously crunchy and delicious churros in a rich hot chocolate sauce or dulce de leche sauce.
↓↓CHECK OUT THE VIDEO↓↓
The best dessert ever!!!
¡Buen Provecho!
These fabulously crunchy & delicious Churros are one of the easiest desserts that can be made at home! Dunk them in a rich hot chocolate - or dulce de leche - sauce for a decadent dessert to die for.
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar + more for dusting
- 1 teaspoon extra virgin olive oil
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- Oil for frying (enough to deep fry the churros)
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped (or 3/4 cup morsels)
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In a small saucepan over medium heat, whisk together the water, salt, sugar, and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball and all the ingredients are well incorporated. NOTE: It's very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Make sure to check out the video above.
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Let the dough rest while the oil heat.
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Heat about 2 - 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375ºF. You need enough oil to deep fry the churros. IMPORTANT: When frying the churros stand back to about any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion. Using a frying thermometer to keep the oil temperature under control is highly recommended.
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Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
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Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
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Roll churros in the more sugar. Serve.
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To make the chocolate for dunking: Heat heavy cream, add chocolate and let it sit for 1 minute then stir to combine.
Churros are best freshly made, but they can be stored in a Ziploc bag or container up to 2 days, or freeze them up to 4 weeks. Be aware that they will soften and lose the crunchiness as they cool.
To freeze: cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month.
To reheat: unwrap the churros and thaw at room temperature.Then reheat for about 5-8 minutes in a 350°F oven. I don't recommend microwave.
Warning: When frying the churros stand back to avoid any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion.
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- Wooden Spoon Set
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- Pastry Tube and Tips Set
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- Pastry Bag Piping Bags
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- Cast Iron Skillet
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What a beautiful recipe now I want churros, that sauce looks decadent too =) #client
Thanks Adriana!
Love churros! These look so delicious! I’ve been looking for a traditional Spanish churro recipe, I’m excited to try these soon! Pinned! 😀
This is a great recipe! I’m sure you going to love it. Thanks for stopping by ☺️
I tried this out yesterday and it was amazing and soo easy.
Hello Raven! I’m delighted to hear you enjoyed it so much. Thank you for taking the time to come back and let me know!
Que delicia, me encantan los churros, ahora teniendo la receta los hare muy seguido! Gracias por compartir la receta. Saludos!
¡¡Esta receta te va a encantar Mayito!! Muchas gracias por visitarme. Un abrazo.
¡ok ahora sé que deben ser buenos ya que su aprobación mexicana
I’m sorry, but where do you put in the baking powder? With the flour?
Hello Aidan, Thank you for your comment and for letting me know about the omission in the recipe’s instructions! Yes, the baking powder has to be added with the flour. The recipe is been updated.
Thank you for this! I am wondering, can I refrigerate these and serve them later? Or do I need to serve them immediately?
what if i want to use something else rather than olive oil. what all can i use
Hello Rabia! You can use vegetable oil.
How thick is this dough supposed to be? Mine was so think that I broke 2 thick pastry bags *trying* to pipe them. I ended up having to roll the dough out into a long tube shape and just cut little bite size pieces to make churro bites. They tasted unbelievably delicious! But next time I’d love to be able to pipe actual churros haha. If the dough isn’t supposed to be that thick, what do you think I did wrong? I triple checked all my measurements and I measured everything correctly :/
Hello Courtney!! The dough is thick but totally pipeable. Feel free to add a little more water to the mixture if needed. Hope this help! Please let me know how they turn out next time.
Hi there, when you say bring to boil do you mean as soon as it starts to bubble or does have to properly boiled with many bubbles?
Thanks
Hello Ayesha! As soon it starts to bubble remove it from the heat and stir in the flour. Please let me know if you have any question. Thanks for stopping by =)
Hi Oriana,
What brand of the all purpose flour is best for the recipe,any recommendations? Thanks a lot.
Hello Susan, any all purpose flour will work fine. Please let me know how you like the churros. Thanks, and have a great day =)
It’s really nice. The mixture is quite thick. I end up pushing it though the nozzle using my fingers. Haha. Works though. I’m thinking to freeze half the Churros (piped but not cooked) so I can fry them whenever I have craving. Is it possible?
Hello Cleo! If the mixture is too thick you can add an teaspoon, or so, of water. Yes, you can definitely freeze the churros.I have done it and works great. Thanks so much for stopping by. ????
Hello and thanks for the recipe! Just a quick question: why do I need to boil the water, wouldn’t the flour stick together in hot water rather than doing cold?
these worked better for my friends & i than a food network recipe! they turned out amazing! thank you!
Thank you, Maryann!! I glad you enjoy it. ????
when is ur latest recipe?
Hi Carmen! You can find all my recipes here: http://mommyshomecooking.com/category/recipes/
Our mixture was very thin. Did I not dry out the dough enough before adding the eggs?
Hello Cynthia, This recipe does not have eggs.
Just to add as a side note because it stumped me the first time, it is imperative to add the flour immediately after the water is boiled. This is so that the flour will thicken and the said ball can be created after stirring all the ingredients together.
The first time I did it, I let the water rest to room temperature and when it didn’t stir into a ball I added more flour, naturally that turned out horribly.
If done as mentioned above, the dough will not be thick and hard to push through. Thank you once again for the wonderful and easy recipe. This taste so much more authentic than the recipe’s with egg.
Thanks for your feedback, Sean! Yes, definitely you need to add the flour right after the water is boiled. I am happy you like my recipe. Thanks for coming back to leave your feedback.
Tried recipe tonight, thought mix quite thick but persevered and cooked off 3 which were delicious!
Put the next 3 in the oil and went to turn them when one loudly popped and exploded boiling oil everywhere including my hand holding the utensil to turn 🙁 I’ve severely burned and blistered my hand which have been at hospital for 🙁 is this because the mix was too thick or oil too hot? A second one exploded when I was at sink running hand in cold water 🙁 think I’ll just buy mine in future… just don’t want anyone making same mistakes I have. Amazing recipe though!
Hello Karen, I am very sorry this happened to you! This has never happened to me. It definitely sounds like you had some water on something you put in the oil. Did you add more water to the dought after the first batch? Maybe the utensil you use to turn the churro was a little wet? After reading about oil explosion I found this:” When water droplets get in the oil, they sink since oil is lighter than water. Then the water droplets turn to steam because the boiling point of water is much below the boiling point of oil. At this point, the steam rapidly rises out of the oil and escapes with a noise and a splashing of oil.” I hope you recover soon. Thanks!
My son and I were making this recipe to take for a Spanish project. The exact thing happened to us. The churros were frying and I was just about to remove them from the oil when an explosion happened and oil was blown all over me, the floor, the cabinets, and counter top. I went to get her oil off my face and out of my eye, and as I was going back into the kitchen two more explosions occurred sending grease all the way up to the ceiling! There was no water in the oil or on my utensil! I’m not sure what happened to cause the explosions, but please be careful if you choose to fry these churros!!
How do you store the churros and how long do they last? How long do the last in the freezer aswell?
Hello Caitlin! You can store the churros in a Ziploc bag or container up to 2 days, but be aware that they will soften and lose the crunchiness. To reheat you can use the toaster or a mini oven. I don’t recommend microwave. To freeze cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month. To reheat: unwrap the churros and thaw at room temperature.Then reheat for about 5-8 minutes in a 350°F oven.
Hi I would like to know if you can freeze the churros after they are cooked… thank you!
Hello Karina! Yes, you can freeze the churros. To freeze cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month. To reheat: unwrap the churros and thaw at room temperature.Then reheat for about 5-8 minutes in a 350°F oven.
I loved this recipe and wrote about it on my blog! It was super easy to follow and better yet, it tasted absolutely phenomenal! Thank you for this recipe! I cannot wait to try more!
So I made these a few weeks ago, and like a few other individuals, I had several explosions! Actually, every single churro placed into the oil, exploded! I had grease splash into my eyes, hands and face! Unfortunately, my mom was burned as well. I was at her house making this recipe, for the holidays, and she came to try and help. I was screaming, and could not find my way to the sink, to attempt to get some cool water for my eyes and face.
After speaking with my moms husband, who has a PhD in Chemistry. The churro is actually a “bomb”. You have the moisture on the inside, because the recipe is mainly water and flour. And when the “shell” forms on the outside, it is literally a bomb! Hence the explosion some of us have experienced.
I believe it was never any ones “wet” utensils, as stated above, but the actual churro itself.
I have since down research on other recipes, and read the reviews. It seems the explosions some of us have experienced, is actually common.
I will say, the batter itself was good, and I thank you, Oriana, for it! But I am actually afraid to try and fry them again! I put the remaining batter in the freezer! 🙁
Hello Chavonne! I am sorry that this happened to you. I have made this recipe so many times and never had this problem myself, but a few readers had reported having oil issues too. If I may… what kind of pan did you use? Also, did you use a frying thermometer to keep the oil at the right temperature? I reached out to my churro guru (yes, I have churro guru) and he told me that kneading the dough a little before placing it at the churro maker, or pastry bag, helps to reduce the risk of oil splatter. I will add this tip to the recipe card. Thanks so much for coming back and leaving your feedback.
this is so yummy
Thank you, Sorfina! I’m glad you enjoyed it ?
These churros were absolutely delicious! But I found it very hard to pipe the batter out of the piping bag to get a nice shape. Any tips?
Hello Ana! I am so glad you enjoyed this recipe. Yes, I have a tip. Since the dough is thick enough I usually pipe the churros while the oil is heating and place them on a baking sheet. This way I do not have the pressure to do it on hot oil. I also use 2 piping bags. Hope this help. ?
These churros exploded in my face arm neck. Not to mention the desater it left in my kitchen. after further research if you do not have the right utensils for the star for your piping bag the churros will explode. Maybe that should be in your recipie
Hello Alyssa! I am sorry this recipe didn’t work for you but I mention that you need a large star tip on the recipe. Plus, all the tips so that the churros do not explode. Thanks for trying my recipe though.
I made some for my class and they worked out great! They were crispy and delicous. Too bad I can’t serve them hot and fresh.
Hello Caroline! I am sure your class will love them. Thank you for taking the time to come back and let me know!🙂
I can’t believe I didn’t bother to read all the other reviews on this page😞😭😡this makes me so sad I could have prevented my self from being burnt all over my face and body and not to mentioned my damaged kitchen. I also had this gut feeling when I read this recipe, just mixing the flour and water would not be enough to evaporate the water, when I make tulumbas which are similar to churros, that recipe states to mix the dough over heat so it can evaporate the water from the dough. I have never seen explosions like this before. What an entertaining night for my guest to Wittness. Though they were nice but not worth the pain and mess.
This is my fifth time that I’ve made this recipe and it worked every time. I guess people who had oil exploration is because they didn’t mix the bough enough. Could you please share a dulce de leche dipping sauce? Thanks so much for all the work you put in this wonderful food blog.
Hello Melody! I’m so happy you like this recipe. Thank you for taking the time to come back and let me know!🙂
I believe the explosions are happening because there is air trapped in your dough. I have a churro press and when I use it I, I have no trouble with oil explosions. We were curious though why a churro press might be necessary, so we tried rolling the dough by hand, and got the explosions everyone else did. Since it was the same batch of dough, I believe it was air trapped in the dough because the press compacts the batter and prevents these air bubbles from forming. Hope this helps someone!
Thanks for your feedback, Jen!
Hello,
Just a quick question; I’m looking to make these tonight however I am also making a main course. Is it okay to make the dough ready and keep it in the fridge until I am ready to cook them? Would only be in the fridge for a few hours :)?
Hello Karina! Thanks for your interest in my recipe. Yes, you can refrigerate the dough for a few hours just make sure to bring it to room temperature before frying. Also, before frying knead the dough a little make sure that all the moist (water) is well incorporated to avoid oil explosions.
I just want to point out that I am an executive pastry chef and I read all the comments including the bad ones that stated that they had an oil explosion. I’m deeply sorry for that but if you follow the recipe and use clean utensils with no water then you’ll have no problems
When making the batter you want to cook the flour out with the boiling water and it’s equal parts water and flour. So theirs no way that water isn’t cooked out. You’re basically making a pate au choux without adding the eggs instead of butter and milk your using water, sugar, salt, oil. It’s going to be a hot batter so you want to use 2 pastry bags when piping it out and I recommend pipping them out ahead of time and picking them up and then dropping them in the fryer because the batter is so hot trying to pipe it out with your hands can you burn your hands. But if you can handle the heat then I pipe away.
I just want to say thank you for this recipe because it’s probably the best that I’ve seen so far on the Internet. I even tried Gordon Ramsay‘s recipe and it doesn’t even come close. It’s crispy and it’s chewy and if you paid them then they’re just perfect
Hello Thomas! I’m happy you enjoyed it. Thank you for taking the time to come back and leaving your feedback, it’s really appreciated.