Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Frying
Coating
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; strong piping bag; open star nozzle; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 5 min
- Boil water, butter, sugar and salt from 250 ml water, 40 g butter, 20 g sugar, ¼ tsp salt, 160 g plain flour. Stir in flour; cook 1 minute until a smooth ball forms. Cool 5 minutes, then put in a strong piping bag with an open star nozzle.
Check: Look for this result: a smooth ball forms.
Fry · About 4 min
- Heat 1000 ml neutral oil to 175°C / 350°F. Pipe short lengths carefully into oil; fry 3–4 minutes per batch until cooked through.
Check: Look for this result: cooked through.
Coat · About 7 min
- Drain and roll in 80 g sugar, 1 tsp cinnamon.
Tips
- Use a star nozzle so steam escapes through the ridged surface.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use neutral oil instead of butter in the dough.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Churros ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Churros?
Use a star nozzle so steam escapes through the ridged surface.
What can I substitute in Churros?
Use neutral oil instead of butter in the dough.
Can I prepare Churros ahead?
Prepare the coating ingredients for Churros ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
