The Travel Kitchen series: Spanish churros :: Lonely Planet India

Golden brown and crispy churros

Image courtesy: © Jerome.Romme/

What if you had a sugar-sprinkled, deep-fried pastry dipped into hot chocolate for breakfast every morning? Rolling out of bed surely would be a whole lot easier. Here’s our recipe for Spanish churros, Spain’s most indulgent street snack.

Tasting notes

It’s the sort of hangover that renders conversation impossible. Even thinking hurts. But then you catch the scent of sweet, frying dough. You stop, look around and spot the stall. A great vat is filled with boiling oil, and the fresh dough, pushed through a star-shaped nozzle, is plopped in. There is a delectable sizzle; no more than a minute passes before the crisp, piping-hot tubes are hauled out, drained and sprinkled with sugar. The first bite is red-hot but deeply addictive – a crunch then blissful softness. A few more and it’s gone. The second churro disappears in record time. By the time the hot chocolate arrives, you’re coming back to life, the grimace replaced by a sugared grin.

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Ingredients (serves 4)

1 cup of water

½ cup unsalted butter

1 cup plain flour

¼ tsp salt

3 eggs, lightly beaten

Vegetable oil, for deep-frying

½ cup icing sugar sifted

1 cup milk

200g (7oz) good quality dark chocolate, coarsely chopped

How to cook

Spanish churros are a blend of simple ingredients

Spanish churros are a blend of simple ingredients

Image courtesy: ©ISO 160/

Step 1: Put the water and butter in a medium saucepan and bring to the boil, stirring until the butter melts.

Step 2: While the liquid is still boiling, add the flour and salt and stir it swiftly with a wooden spoon until a dough forms. Continue to cook the dough for another minute then remove from the heat and transfer to an electric mixer bowl.

Step 3: When the dough has cooled, add the lightly beaten eggs one at a time, making sure each one is fully incorporated before adding the next. Keep mixing until the dough appears smooth and not wet.

Step 4: Spoon the dough into a piping bag fitted with a large (2.5cm or 1in), star-shaped nozzle.

Step 5: In a deep saucepan, pour in vegetable oil to a depth of about 5cm (2in) and heat to 180°C (350°F). (If you don’t have a thermometer, test the oil by dropping a small chunk of bread in. It should bubble to a golden brown in about 15 seconds.) Pipe lengths of dough (about 10cm or 4in is good) into the oil, cutting the dough off at the nozzle with a sharp knife.

Step 6: Fry them until they’re golden brown and crispy – they only take a minute or two – then remove with a slotted spoon and place on the paper towel to drain. Dust with icing sugar.

Step 7: To make the chocolate dipping sauce, simply combine the milk and chocolate in a saucepan over medium heat and stir until the chocolate has melted and the sauce is smooth with a satin sheen.

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