Churros are a traditional sugary sweet Spanish breakfast item that I learned to make while living in Spain.
Many Spanish people favor a sweet breakfast, and will start their day with ‘churros con chocolate’, dipping their churros into the hot chocolaty liquid. In the US they are typically rolled in cinnamon sugar, and often served as a dessert item.
- 1 cup of all purpose flour
- 1 cup of water
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 egg
- 1/4 cup of butter (60g)
- 1/4 teaspoon of vanilla extract
- Oil for frying
- 1/2 cup of sugar for coating
For the Filling
You can buy Dulce de leche in the supermarket, usually in the Spanish or International isle. I make my own using a can of condensed milk.
Now Let’s Cook
Making the Dulce de Leche
Make 2 holes in the top of the can of condensed milk, one at either side.
Place the can in a small pot, and fill with water up to about an inch from the top of the can.
Bring the water to a boil, then turn the heat to medium and let simmer for 3 hours, topping up the water as necessary.
After 3 hours carefully take out the can, pour the contents into a bowl, and mix well.
Tip: The top may still look white when you open it, don’t worry, it will turn a nice caramel color once mixed.
Preparing the churro dough
In a pot add the water, butter, salt and the tablespoon of sugar, heating on a medium heat until the butter is melted.
Turn the heat off, add the flour, and mix until you have a soft dough. Let the dough cool for 10 minutes before moving on to the next step.
Add the egg mixing well, it takes a few minutes to incorporate the egg completely.
Tip: It may look like the mixture is breaking up, keep mixing, it will come together. I find a wooden spoon is best for mixing.
Frying the dough
Put the 1/2 cup of sugar onto a plate for the coating.
You will need 4 to 5 inches of oil in a pan, heated to 345F (175C).
I have a churro piping gadget with a special attachment for making filled churros. You can use a piping bag with a large nozzle instead, which means you won’t have the hole in the center for filling, but you can of course use the sauce as a dipping sauce.
Spoon the mixture into the piping gadget or pipping bag, and pipe around 4 inch lengths of the mixture at a time into the hot oil, using a knife or scissors to cut the dough at the desired length.
Make a few churros at a time, turning them until they are a nice even golden brown color, this will take around 4 minutes. If they don’t look quite golden enough, cook for an extra 1 to 2 minutes.
Remove from the oil, and place on kitchen paper to drain for a few minutes, then roll them in the sugar.
If filling, pipe the dulce de leche or an alternative filling into the churros.
Tip: Drizzle with melted chocolate or extra dulce de leche.