How to make churros: easy recipe step by step

churros easy recipe step by step

Churros recipe is a traditional trip to childhood, besides the perfect companion for a cup of coffee or hot chocolate.

Take into account that, to make churros, ideally you will need a homemade steakhouse. If you can’t get one, use the alternative of a pastry bag. In this second case, you will need a nozzle with a star tip to give the churros their characteristic shape. This is not essential, but it is highly recommended if you want to get some homemade churros from those of a lifetime.

How to make churros

Learn how to make churros with this easy, delicious, and very traditional homemade recipe.


  • 1 cup all-purpose wheat flour
  • Vegetable oil
  • 1 egg
  • 1/3 cup sugar
  • 1 cup of water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla essence or orange blossom optional
  • Additional sugar


To begin, we will get a large saucepan (nonstick), in which to heat with a couple of tablespoons of oil and sugar. When the water breaks to a boil, add the salt and mix everything again. Do not add it before, because then the salt will delay the water heating time.

Then we will start adding the flour, while at the same time we are stirring quickly with a wooden spoon, to form the dough, paying attention that there are no lumps. This is the most important step of the recipe, and we have to pay our full attention to make it look good.

We will stir without stopping until the dough compacts, to the point of forming a kind of ball, which will take off from the walls of the pot.

Then we will remove it from the heat and let it cool for a few minutes. Then, we will incorporate the content of the egg and optionally, the essence that we have chosen to perfume our churros (vanilla, orange blossom …). If the dough is cold enough, we can mix everything with our hands. If not, we can help with a kitchen robot or electric mixer.

When all our ingredients are perfectly integrated, we can take a part of the dough and put it in the churrera or inside the pastry bag.

We will leave the steak or sleeve aside, momentarily, to prepare a flat plate covered with a layer of sugar. We will also get a large skillet (or failing that, a pot), and pour in it an abundant amount of oil.

While we heat the oil, we can start making some churros and leaving them on a surface, until the oil is very hot. You can also remove them directly from the churrera or pan sleeve if you feel comfortable enough with the shape of the churros they are getting. In any case, do not put them in the oil until it is very hot.

We will be careful that the churros do not stick together once they are in the pan. Normally, we will have to fry them in turns. We will wait for them to brown on one side and then, we will turn them over.

As they are golden brown, we will remove them, and if we want to remove the excess fat, we will deposit them on a plate covered with a sheet of absorbent paper. Then, with the churros still hot, we will pass them through the plate with the sugar, on both sides.

Tips for preparing the recipe for homemade churros

There are those who do not add oil to the dough at the beginning of the preparation. I prefer to do it because this touch of fat improves the consistency of the dough for churros. If you prefer, you can also use butter instead of oil, which will add a touch of extra flavor to your plate.

There are also those who prefer not to add sugar to the dough, and provide the sweet touch only with the sugar sprinkled at the end of the preparation of the churros. This is a matter of taste. I prefer that they remain a little sweet from the beginning.

The egg is another ingredient that could be considered optional. There are chefs who simply do not use it. However, adding it makes a big difference in the consistency and cohesion of the churros dough.

Use a neutral flavor oil, such as canola, corn or sunflower oil, which are the most suitable for frying, without adding flavor to the dish. There are those who prefer to use olive oil, but from my point of view, it is not worth using it for this recipe. In any case, I prefer to keep it for other dishes.

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