• Preeth C.Vijay


Churros is one of the best Spanish dessert, deep fried; melt in mouth; coated with sugar and cinnamon. It just melts in your mouth and its probably the easiest snack to make. The trick lies in making the dough perfect and once its made, Churros are actually done. Fresh homemade churros tastes the best, some add egg to the prepared dough and some do not. Mine is an eggless version, but still its soft, crisp and delicious.


Butter 80 gm

All Purpose Flour 200 gm

Water 400 ml

Salt 1/2 teaspoon

Sugar 50 gm

Vanilla essence 1 teaspoon

Oil for frying

For dusting

Sugar and cinnamon powdered together as needed.

How to Start?

Heat a large pan, add water, butter, salt and sugar. Bring to a boil. Once the sugar is dissolved, simmer the flame and add all purpose flour. Keep mixing without forming any lumps. Stir until the mixture comes together and is smooth. Set aside.

Transfer the dough to a piping bag fitted with a large open star tip. 

Meanwhile heat enough oil on a Kadai. The oil has to be hot enough before frying the churros. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors dipped in hot oil to cut off dough from piping bag. 

Fry until golden brown, 4 to 5 minutes, . Remove churros from the oil and immediately roll churros in cinnamon sugar, then place on a cooling rack. 

Serve warm with melted chocolate or caramel sauce.

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