Easy 5-Ingredient Spanish Churros

Ingredients

• 1 cup all-purpose flour
• 1 cup water (Very hot or freshly boiled)
• 0.5 tsp fine salt
• neutral frying oil (For deep-frying; use enough to fully submerge the churros, approximately 500–750 g in the pan, though not all will be absorbed)
• 0.5 cup granulated sugar (For coating the fried churros)

Steps

1. 1

   Place the flour and salt in a heatproof mixing bowl and stir to combine.

2. 2

   Bring the water to a boil, then pour it over the flour mixture. Stir vigorously with a sturdy spoon until a rough dough forms and no dry flour remains.

3. 3

   When the dough is cool enough to handle, knead it until firm, smooth, and slightly elastic. It should not be loose or sticky like pâte à choux. Allow the dough to rest briefly while you prepare the frying setup.

4. 4

   Fit a piping bag with a large star tip and transfer the dough into it. For flower-shaped churros, pipe individual shapes onto small squares of parchment; alternatively, pipe straight strips directly onto parchment or a lightly greased surface.

5. 5

   Pour the oil into a deep, heavy saucepan or Dutch oven, leaving plenty of headroom, and heat it to approximately 350–375°F (175–190°C). Test the temperature by dipping in the tip of a wooden chopstick or wooden spoon handle: the oil should bubble rapidly around it. A small scrap of dough should bubble immediately and begin turning golden rather than sinking heavily.

6. 6

   Add the churros to the hot oil in batches without crowding the pan. If using parchment for shaped churros, lower the parchment and dough into the oil; the parchment should release as the churro fries, allowing you to remove it with tongs.

7. 7

   Fry the churros, turning as needed, until evenly golden brown, crisp on the outside, and cooked through in the center, about 3–5 minutes per batch. Maintain steady, active bubbling; oil that is too cool produces greasy, tough churros, while oil that is too hot browns the exterior before the center cooks.

8. 8

   Transfer the fried churros to a paper-towel-lined plate or wire rack to drain briefly.

9. 9

   While still warm, roll the churros in granulated sugar until evenly coated. Serve immediately.

Notes

The source explains that these are Spanish-style, eggless churros made with hot water and no butter or oil in the dough. The original ingredient measurements and complete method were behind the subscription wall in the supplied excerpt, so quantities and some timing are estimated from the described technique. Use caution when deep-frying and do not overfill the pan.

Nutrition per serving

• dessert
• snack
• Spanish
• eggless
• vegetarian
• deep-fried
• dairy-free