Churros - a dessert popular in Spain and Mexico. Here it is served for breakfast, as a supplement to lunch or dinner, eaten just like that during friendly parties or family gatherings. The dessert is of Spanish origin. According to legend, she was invented by the shepherds who wanted to taste something sweet, and were named after their wards - the sheep. It is possible that the name is associated with the shape of the confection, which is often made in the form of curlicues. Traditional churros are curls or thin sticks of choux pastry, but not baked in the oven, but fried in a pan. They have a round or star-shaped section, most often hollow inside. Serve them with chocolate cream or sprinkled with sugar and cinnamon. The first filing option is considered more traditional. In our country, the dish is rarely found in the menu of cafes and restaurants, so the only way to try the Spanish churros for many of our compatriots is to cook it yourself. The technology is not too simple, but since ordinary Spaniards cope with the preparation of this dessert, then our hostesses can master this skill.

Cooking Features

Cooking churros, like any other products from choux pastry, is not an easy task. The technology of preparation of this dessert has many subtleties, not knowing which you can get is not the result, which the cook counts.

  • Choux dough is cooked over very low heat. Pour the flour into the already hot mixture of water and oil, stir vigorously with a spatula, then spread the dough along the bottom of the container, then collect it in a bowl until it becomes steep enough. During brewing the dough, it is important to prevent the formation of lumps.
  • Eggs are added after the dough has cooled slightly so that they do not curl. Eggs should be added one at a time or even in smaller portions, whipping the dough until homogeneous with a mixer and checking its consistency. If, when pulling the dough with a spoon up, it takes the form of a hook, it is ready. Eggs can leave a little more or a little less, because a lot depends on the quality of the flour and the size of the eggs themselves.
  • Usually, the dough is placed in a culinary bag and squeezed into an already hot oil through a star-shaped nozzle. If this nozzle is not included, you can use the usual round. The culinary bag can be replaced with a regular plastic bag, cutting a small hole in it and draining the dough through it. Squeezing the dough tube of the desired length, it is cut with cooking scissors. Sometimes the dough is spread into baking paper tubes, and then transferred to the frying pan. Another option is to lay out the dough in a frying pan in the form of a continuous spiral, fry the churros on both sides, and then cut it into portions.
  • If the churros is not too thin, fry it should not be deep-fried, but simply in a large amount of hot, but not boiling oil, otherwise it will brown before you have time to cook inside. Small tubes and curls fry in deep fat for 2-4 minutes, turning. So that the products do not stick together during frying, they are prepared in small portions, without putting it all in the stew pan.

Churros are served warm. To him offer melted chocolate and coffee with milk or just water. Before serving, sweet sticks and curlicues do not interfere with sprinkling with a mixture of sugar and cinnamon.

Classic recipe for churros from sweet choux pastry


  • water - 0, 2 l;
  • sugar (preferably brown) - 100 g;
  • flour - 160 g;
  • salt - a pinch;
  • vanillin - a pinch;
  • butter - 80 g;
  • chicken egg - 2-3 pcs .;
  • powdered cinnamon - 5 g;
  • cooking oil for frying - how much will go.

Method of preparation:

  • Pour water into a small saucepan, add chopped butter into it. Dissolve the salt and 2 tablespoons of sugar.
  • Sift flour in advance.
  • Place the pot of water on a slow fire. Wait until the butter is completely melted.
  • As soon as the mixture starts to boil, reduce the heat to minimum.
  • Pour flour in, intensively stirring the contents of the pan.
  • When the dough is fully brewed, remove the pan from the heat.
  • Transfer the dough into a beater.
  • In a clean bowl, break eggs, add vanillin, whisk.
  • In small portions, add the egg mass to the dough and beat until it reaches an optimum consistency (it will remain soft, but it will start to keep its shape well).
  • Heat oil in a pan. Check his temperature by throwing a small piece of dough at him. If the oil begins to sizzle, you can start frying churros.
  • Put the dough in the cooking bag. Through a nozzle-star or a regular round seedling 3-4 shelves of dough 10-15 cm long into the frying pan. Fry the churros, turning from time to time for 2-4 minutes until the tubes get a ruddy shade.
  • Spread the straws on a napkin so that it absorbs excess oil.
  • Put the second batch of tubes in the pan. So fry the churros from the remaining dough.
  • In a bowl, mix the cinnamon with the remaining sugar. One by one, place roasted choux tubes in a plate and sprinkle them with a sweet, aromatic mixture.

It remains to put churros on a beautiful dish and serve. Do not forget to supplement the dessert with melted chocolate, in which it is customary to dip the Spanish brushwood, before sending it into your mouth.

In the egg mass before adding it to the dough, you can pour a spoonful of brandy or rum, it will make the dessert even more delicious and fragrant.

Classic churros from custard dough without butter and eggs


  • water - 0, 22 l;
  • wheat flour - 160 g;
  • baking powder for dough - 11 g;
  • salt - 3 g;
  • powdered sugar, cinnamon - to taste;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Sift flour, mix it with baking powder, salt, a pinch of cinnamon.
  • Boil water, pour it into a bowl of flour.
  • Immediately mix it quickly with a spatula or even with a mixer.
  • Heat oil in a pan.
  • Place the dough in the pastry bag, spiral it into the pan, starting from the center.
  • When the Spanish donut is well browned on one side, turn it over and fry until done.
  • Put the churros on a napkin to get rid of excess oil.
  • Sprinkle with a mixture of powdered sugar and cinnamon.

In this case, sweetening the churros with powdered sugar is necessary because the dough was prepared for it without sugar. Hot chocolate will be a good addition to it. Before serving, the churros prepared according to this recipe are cut into pieces, it is not accepted to serve it whole.

Unusual recipe for coconut churros


  • rice flour - 50 g;
  • corn starch - 80 g;
  • coconut meal - 50 g;
  • coconut chips - 10 g;
  • icing sugar - 30 g;
  • salt - a pinch;
  • water - 0, 2 l;
  • olive oil - how much will leave.

Method of preparation:

  • Combine cornstarch, powdered sugar, salt, coconut chips and meal (product that is made from the dried coconut core by grinding).
  • Boil the water and pour it into the dry mixture.
  • Stir well with a spatula. The result is a mass resembling a choux pastry.
  • Put the dough in the cooking bag.
  • In heated olive oil, squeeze out small figures of arbitrary shape from the bag. When they are reddened, remove and place on a napkin, the task of which is to absorb excess oil.

Churros for this recipe are fragrant. Coconut delicacy lovers will like them. This exquisite dessert is able to decorate even a festive table, to compete with sweets.

Simple Churros Recipe


  • pancake mix - 0, 5 kg;
  • water - 0, 2 l;
  • powdered sugar, cinnamon - to taste;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Pour the pancake mixture into a bowl. Make sure there are no lumps in it. When found, crush them with a spoon or fork.
  • Boil the water. Pour boiling water into the pancake mixture, mix.
  • Allow the dough to cool to a temperature that allows it to work with the dough.
  • Separate small pieces from dough, roll thin sausages out of them.
  • Combine sausages in pairs, twisting them into pigtails.
  • Fry the resulting figures on both sides in a large amount of hot oil.
  • Remove excess fat by putting brushwood on a napkin.
  • Sprinkle the products with a mixture of powdered sugar and cinnamon.

By the same principle it is possible to prepare a churros from a semi-finished product intended for the preparation of sponge cake. These simple recipes are significantly different from the original, but allow you to save time and get a predictable result, even if the hostess does not have experience in preparing any pastry.

Churros - dough products resembling donuts and brushwood. They are made from choux pastry, fried in a pan, served with chocolate. Dessert is among the dishes of Spanish cuisine, it is no less popular in Mexico. You can make it at home according to classic or simplified recipes.

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