Go Back

🇪🇸 Authentic Spanish Street Churros

Crispy outside • airy inside • simple dough
Traditional Spanish churros use only flour, water and salt — the shepherd version cooked over fire in Spain centuries ago.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 18-22 Churros
Course: Appetizer, Breakfast, Snack
Ingredients Equipment Method

Ingredients
  

  • 1 cup All purpose flour
  • 1 cup Water
  • 1/2 tsp salt
  • 1 tbsp olive oil
For Frying
  • Neutral oil (sunflower or vegetable)
For Coating
  • 1/2 cup Sugar
  • 1 tsp cinnamon (optional — Spain often skips it but US readers love it)

Equipment

  • 1 Piping bag or churrera fitted with a large star tip (prevents bursting while frying)
  • 1 Deep heavy pan or pot
  • 1 Kitchen tongs or slotted spoon
  • Paper Towels

Method
 

1) Make the Dough
  1. Bring water + salt + olive oil to a boil. Remove from heat.
  2. Add flour all at once.
  3. Stir vigorously with wooden spoon until thick and smooth.
    You should get a sticky mashed-potato texture — not runny.
2) Load the Piping Bag
  1. Transfer dough while warm into a piping bag with a large star tip.
    (Do NOT wait until cold — it becomes stiff.)
3) Fry
  1. Heat oil to 360°F / 182°C
    Pipe 5–7 inch lines directly into oil
  2. Cut with scissors
  3. Fry 2–3 minutes turning until golden
4) Finish
  1. Drain on paper towel
  2. Roll in sugar
  3. Serve Hot and ENJOY!