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Churros

Ingredients

  • 200 g plain flour
  • 250 ml water (¼ litre)
  • ¼ tsp fine salt (1–2 g)
  • 1 large egg
  • Neutral olive or vegetable oil (for deep frying)
  • Caster sugar (for coating)

Instructions

  1. Bring the water and salt just to the boil. While heating, place flour in a bowl.
  2. Pour hot water gradually into the flour, stirring with a wooden spoon until a smooth, thick paste forms.
  3. Beat in the egg until the dough is glossy and smooth with no lumps. Rest 5 minutes while heating oil (deep frying pan, ~170–175°C / 338–347°F).
  4. Spoon dough into a piping (forcing) bag fitted with a large star/fluted nozzle.
  5. Pipe 10–15 cm (4–6 in) lengths (or spirals) directly into the hot oil, cutting off with scissors or a knife. Avoid overcrowding.
  6. Fry until golden brown, turning once (≈2–3 minutes total). Remove with a slotted spoon and drain on kitchen paper.
  7. Roll warm churros in caster sugar and serve immediately.