Spanish Churros


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Hope you are enjoying the weekend.

This past weekend I was at the bakery and I smelled something that reminded me of churros. And of course my first thought was, I have to make them because I haven’t had one in years! I couldn’t believe it. Churros are really, really good. In Spain, it is very common to see food carts selling churros and they are called ” Churrerias”. You can smell them from a mile away. That smell is so unique.

We usually eat churros for breakfast, (I would say mostly Sunday morning). They are dipped in hot chocolate or with a latte. Or as I would say in Spanish, “café con leche”.  A churro is basically deep fried dough, crunchy on the outside, and usually sprinkled with sugar. You can also find churros dipped in dark chocolate which are super yummy too!

This recipe, besides being  very easy, is also very cheap. All you really need are water, flour and sugar, and a couple extra ingredients.


5 from 1 vote
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Course: Breakfast
Cuisine: spanish
Keyword: chocolate, churros, spanish churros
Total Time: 45 minutes


  • 2 cups water
  • 1/4 tsp salt
  • 2 Tbsp Butter
  • 1/2 Lemon Zested, yellow part only, avoid white pith.
  • 1/8 tsp Vanilla etract
  • 2 cups All Purpose flour
  • 2 cups vegetables or canola oil
  • 1/2 cup granulates sugar To sprinkle the churros


  • In a sauce pan combine the water, salt, butter and lemon zest (vanilla if using) and cook on medium heat.
  • Once it starts boiling, add the flour. Using a wooden spoon, keep stirring! Don’t get distracted because you will have a big ball of dough very soon.
  • Once you have a big ball of dough, place it into your your piping bag (if you don’t have one, just use a Ziploc bag and cut the corner of the bag).
  • In a deep pot heat the oil for frying to 375F (you can also use a fryer). Pipe 5 inch long straight line of dough (or any size you desire…) into the hot oil using the pastry bag fitted with a medium star tip.
  • Note* You can also pipe the dough on a sheet and then fry the churros.
  • Cook until they get a nice golden brown color (Do not overcrowd the oil) . Remove from the pan and place on a plate lined with paper towels to remove the excess oil.
  • Roll drained churros in sugar.
  • Bon profit!
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Spanish Churros

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Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at Bon profit!

17 thoughts on “Spanish Churros

  1. Oh my god, I am definitely making these! I’m addicted to churros, but they are a little hard to come by in Brussels (and then usually only at street fairs in the summer, and usually not all that great). I used to eat them in Copenhagen, whenever I’d go to the amusement park Tivoli, which is in the centre of the city. There they also serve them with cinnamon sugar, which is my preferred way of having them – is this completely untraditional though?

    Thanks for the recipe in any case! Making these soon! 🙂

    1. Oh nice! In Spain we always use granulated sugar or chocolate (super delicious). This recipe is very easy to make and the churros are really good! I’ve never had churros with cinnamon sugar, I´ll have to try it next time 🙂

  2. I love churros! There’s no egg in this? My usual recipe has some eggs added, but this will be good for those with egg allergy, which incidentally my BIL does. So I can make him this version next time he visits. 😃

    1. We don’t use egg in Spain for the dough. At least my family and the stores that I would go in Spain they don’t use egg. Mexican Crullers have egg, they are similar to churros but not the same! 🙂

  3. Oh gosh, the combination of hot churro and hot chocolate 🙂 These look just incredible–crisp and sugary and hot and fresh! There was one time in high school when I was in a brief sort of cooking class. We made churros and I was assigned to pipe and fry them. I just kept on piping and frying and by the time I was done and was ready to try one myself, my classmates had already eaten them all! I forgave them since it was rather funny, but I’ve always been meaning to try to make them again. I just have to get over my fear of deep frying….! 😀

    1. Hahah thats funny! This time make sure you are the one that roll the churros with the sugar instead of frying them 🙂

  4. I see then that I haven’t ever really had a churro – only the Mexican version, at least! I loved those and I’m sure I’ll love yours, too! 🙂

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