Churros is a Spanish donut, crispy outside soft on the inside. It’s so easy to make and is sooo moreish – you going to have to stop yourself from eating these.

I have come across a good few different recipe. This one works well and it’s eggless. I will be trying another one soon that has egg and is basically a like choux pastry.

1/4 cup castor sugar
2 teaspoons cinnamon powder
2/3 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 tablespoon olive oil
1 cup freshly boiled water
2 cups vegetable oil, for deep-frying


Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.

Churros dough
Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the oil to heat up.

When you are ready, load up a piping bag with a large star shaped nozzle and fill it with the dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, scoop it out with a slotted spoon or tongs onto a double kitchen paper.

Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving.

– The original recipe calls for the churros to sit in a warm oven whilst the rest fry. I personally don’t. I fry, roll and munch away….

– a chocolate sauce can also be made however, it’s sweet enough after rolling in the cinnamon sugar.

– If you don’t have a piping bag just use your hand to pipe the dough through the nozzle.


Source: nigella community recipes


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