🥖 Churros

Name: Churros
Total time: 40 min
Yield: 4
Cuisine: Spain
Ingredients: 250 ml water; 50 g butter; 1 tbsp sugar, a pinch of salt; 150 g plain flour; 2 eggs; Vegetable oil for deep-frying; For coating: 60 g sugar mixed with 1 tsp cinnamon; 150 ml chocolate sauce for dipping

Origin: Spain

320kcal

per serving · 100 g

320kcal

per 100 g

5 gProtein5 g / 100 g

14 gFat14 g / 100 g

44 gCarbs44 g / 100 g

Churros are ridged sticks of fried choux-style dough made from flour, water, butter and egg, piped through a star nozzle and deep-fried until golden. They are crisp on the outside and soft and slightly doughy inside, rolled in cinnamon sugar while hot. They are served with a chocolate sauce for dipping, at breakfast or as a snack.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, egg, chocolate sauce

Contains glutenbecause of: flour

Contains dairybecause of: butter, chocolate sauce

Not keto44 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

floursugarbuttereggcinnamonchocolate sauce

Recipe

4 servings40 min

Ingredients

250 ml water
50 g butter
1 tbsp sugar, a pinch of salt
150 g plain flour
2 eggs
Vegetable oil for deep-frying
For coating: 60 g sugar mixed with 1 tsp cinnamon
150 ml chocolate sauce for dipping

Method

Bring the water, butter, sugar and salt to the boil. Tip in the flour and beat until the dough forms a ball.
Cool for 5 minutes, then beat in the eggs one at a time until smooth and glossy.
Heat the oil to 180 °C. Pipe 10–12 cm lengths through a star nozzle straight into the oil.
Fry for 2–3 minutes, turning, until golden. Drain on paper towels.
Roll in cinnamon sugar while hot and serve with warm chocolate sauce.

How to make it lighter

Have 3 churros with a spoonful of sauce rather than a full plate with a cup of dip.
Fry at a steady 180 °C so they absorb less oil, and drain them well.
Skip the sugar coating and get sweetness from the dip only.

History

Churros have been sold by street vendors and in churrerías in Spain for centuries; their exact origin is uncertain, and several stories link them to shepherds or to Portuguese sailors. Spanish colonists carried them to Latin America, where they are now just as popular.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →