Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Churros Recipe
This churros recipe is astonishingly simple, and makes a very nice churros that’s sizzling and crisp on the skin, fluffy on the within. The molten chocolate dipping sauce is obligatory, and also you’ll have a complete batch on the desk in a mere 20 minutes!
BONUS: Churros are nice for making forward, making it an important occasion dessert.
Up till a number of years in the past, this churros obsessed meals blogger thought Churros was native to Mexico. Thus on her first (however certianly not final) journey to Mexico, she was anticipating to be in churro heaven. Churros, churros, churros all over the place.
However no. I barely noticed churro in any respect.
Duh. Churro isn’t native to Mexico. It’s Spanish!🤦🏻♀️
So simply as vacationers right here in Australia surprise why there aren’t kangaroos bounding round on the streets of Sydney and koalas snuggled in bushes all over the place, I suppose I completely missed the Churro memo.
Having stated that although, it’s really highly regarded within the touristy areas of Mexico!!
We don’t escape the deep fryer fairly often round right here. However with the promise of sizzling crispy churros ready on the opposite aspect, and likewise as a result of we solely must shallow fry somewhat than deep fry like when making issues like Fried Chicken, we deem churros to be Fry-Worthy.
Additionally, it’s FRY-day at the moment.😂 (FRIday) Admit it, you laughed!!
All you want is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating.
Boiling water is vital right here – it makes the batter a singular “gummy” texture so when piped and cooked, it retains the signature ridges. There’s no sugar within the batter – with the cinnamon sugar coating plus obligatory dipping sauce, you completely don’t want it.
What does churros style like?
They style like cinnamon doughnuts – however BETTER since you’ve bought crispy ridges. The within is fluffy like a doughnut and they’re at their prime freshly made, however they reheat exceptionally effectively too making them an important make forward for events!
The batter is a mere dump-and-mix job, and it’s bought a singular thick “gummy” texture so the churros holds its type when it’s piped, even earlier than it hits the oil.
The most secure and best approach to cook dinner churros is to make use of scissors. As a result of the batter is so thick, you possibly can pipe the batter out and it’ll cling from the piping bag as you decrease it into the oil (versus dropping out, inflicting the oil to splash), then simply snip with scissors.
They arrive in various lengths, with longer ones (ie 30cm / 1 foot) being extra of a novelty sort at carnivals and vacationer sizzling spots. Round 15cm / 6″ is a extra sensible size – nonetheless lengthy sufficient to look spectacular, however quick sufficient to cook dinner in a regular measurement family pot.
You possibly can additionally make shorter ones for small chunk measurement choices, and in the event you don’t have a piping bag, simply drop balls of dough into the oil and make churros doughnuts!
I do know this may sound like an odd part to incorporate for these of you with intensive churros consuming expertise – however really, churros shouldn’t be so widespread right here in Australia so let me describe find out how to eat it!
It’s historically a avenue snack, so you purchase one lengthy one or somewhat paper cup with just a few shorter ones in it, then eat it whereas strolling round on the road. Managing a dipping sauce whereas on the transfer can grow to be a bit difficult, however the place there’s a will, there’s a manner.
At house, I simply pile them up on a platter with somewhat cup of the dipping sauce, then you definitely simply dunk and eat!
Don’t rely the churros and evaluate to what the recipe says it would make. I’ll simply inform you now – there’s two lacking!
As with something deep fried, churros are at their prime after they’re freshly made. They keep heat and crisp for round 20 minutes as soon as they arrive out of the oil, which is ample time to cook dinner a complete batch, coat in cinnamon sugar then serve.
After half-hour or so, they soften. And although, like doughnuts, they’re nonetheless scrumptious when chilly and mushy, it’s undoubtedly price popping them within the oven to reheat and extra importantly, crisp up once more.
And if you’re making these forward deliberately (versus simply reheating leftovers), retailer the churros WITHOUT the sugar coating – this can make them reheat to close freshly cooked perfection, then simply roll within the cinnamon sugar and serve! – Johnsat x
PS BONUS: Churros impresses folks. “You MADE these??!” *She beams with delight, making a weak try to cover her glee*😂
Ingredients
- 1/4 cup caster / superfine sugar
- 2 tsp ground cinnamon
- 1 cup flour, plain / all purpose (Note 1)
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
- 1 cup boiling water
- 2 cups+ vegetable or canola oil , for frying
- 1/2 cup dark chocolate or semi sweet chocolate chips (Note 2)
- 1/2 cup thickened / heavy cream (heavy cream)
Instructions
- Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.
- Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined – it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
- Piping bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.
- Heat oil: Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
- Pipe & snip: Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
- Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
- Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
- Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.
Notes
Makes about 12 x 15cm/6″ long ones, or 20 shorter ones.
1. Flour – Use plain / all purpose flour, not self raising flour.
2. Chocolate – Make sure you get chocolate for cooking (ie from baking aisle), not chocolate for eating! It melts properly.
3. Deep frying – In the video, I use a smallish pot which is large enough to make churros around 17 cm / 7″ long. To use minimal oil, the best is to a wok (because the shape means you can use less oil for the same surface area for frying). A deep small skillet also works great.
4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in airtight container (not in fridge). It will go soft. Reheat in 180C/350F oven for 5 minutes or until crisp, then roll in sugar.
5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It isn’t needed – the coating adds loads of sweetness, not to mention the dipping sauce!
6. Recipe source – This is a recipe by Nigella Lawson that I found online but no longer seems to be available. There is a version on Food Network but the ingredient measurements are slightly different and I found it does not work as well, (dough too sloppy) so I have stuck to the original recipe that I am grateful I printed out to save in my recipe folder!
6. Different Measures in Different Countries – Measuring spoons and cups differ slightly between some countries. The difference is quite small so it does not affect most recipes, but for baking recipes, it usually does matter. For all recipes on my site, where the difference does matter, I specifically provide different measures depending on where you are located, like for my Oatmeal Raisin Cookies. For this Spanish Churros, the measures specified in the ingredients will work whichever country you are in.
If you are in a high altitude or very humid tropical area, you may find the dough is sloppier than what you see in the video. In which case, just adjust by adding a touch more flour. And vice versa if your dough looks too dry.
7. No nutrition today. Because it’s deep fried and I don’t know how to calculate it. But I do know the calorie count is higher than a celery stick. 😉
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
