Churros are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate. While the churro is actually an import from Spain the dessert became very popular in Mexico. It is customary to serve churros with Mexican Hot Chocolate or Cafe de Olla. Recipe by Jane Milton, from her cookbook "Mexican"

Churro History

Churros are an invention of Spanish shepherds.  A simple batter of flour and water was drizzled into hot oil in a fry pan and fried until crisp and light golden brown. The simple pastry became a national Spanish food.  Churros may be rolled in cinnamon and sugar or eaten plain, or dipped in thick hot chocolate.

Churros were eventually adapted in other Hispanic countries and can be found in many countries around the world.

Today, in addition to the simple churros they can be found filled with custard or chocolate fillings; a slight departure from the traditional version. 

Basic Churros Recipe

Ingredientsfresh churros with chocolate

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 3 tablespoons dark brown sugar
  • 2 egg yolks
  • oil for deep frying
  • 2 limes, cut in wedges
  • powdered sugar for dusting


Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.

Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.

churro making

Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a of dried bread, added to the oil, floats and turns golden after I minute. Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.

dispense churro batter into hot oil

Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm. 

Churro Making Tips

Churros are normally made using a "Churrera", a tool with a wooden or plastic plunger that extrudes the dough into it's traditional shape. Jane's method is to use a pastry bag fitted with a large star tip or our Churros maker. Made in Spain.

churro maker made in spain

Storing Churros

Churros are always best eaten fresh and warm but if you do have leftovers (yeah, right) you can allow them to cool completely then place in Zip plastic bags and freeze.

To use the frozen churros, allow them to thaw on the counter, them warm them in the oven (or toaster oven) on low for about 15 minutes.  Serve immediately.  Don't refreeze.


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.