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In my travels, I have seen churros, also known as tejeringos, sold at stands, especially at festivals in South American and some European countries. But we Californians relate churros with Mexico. Churro is a fried-dough pastry, predominantly choux pastry based, and may be fried straight, curled, or spirally twisted. They are normally eaten for breakfast, dipped in champurrado or café con leche.
The origin of churros is unclear. One theory is that Portuguese brought the idea back from China and the other is that it was made by Spanish shepherds to substitute for fresh bakery goods. Wherever or by whomever, I’m grateful for the invention of this delicious pastry! Golden crispy outside and puffy, almost hollow inside, churros are meant to be eaten warm.
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Churros
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 120 ml/ ½ cup water
• 57 g/ 4 Tbsp unsalted butter
• 9 g/ 2 tsp sugar
• 1/8 tsp salt
• 65 g/ ½ cup flour
• 2 large eggs
• high smoke point vegetable oil for deep frying
For sugar-cinnamon mix, combine:
• 40 g/ 3 Tbsp granulated sugar
• ¼ tsp cinnamon
DIRECTIONS
◊ In a small, non-stick saucepan, add water, butter, sugar, salt, and heat on medium-high. Make sure that the butter melts before the water boils by stirring constantly.
◊ Add flour all at once, and using silicone spatula, stir vigorously until mixture is thick and smooth (2 minutes). Remove from heat and place the dough in a heat-safe mixing bowl.
◊ With hand-held electric beater, beat the dough for a minute to cool it down. Add eggs, one at a time, while beating vigorously, until mixture is smooth.
◊ Scoop mixture into a large pastry bag fitted with about 13mm/½” star tip (Wilton 2D).
◊ In a deep 20cm/8″ saucepan, pour 3cm/1″ of oil and heat to 200°C/390ºF.
◊ Hold the bag vertically and squeeze over hot oil, pushing out a rope of dough, 10cm/4″ long and cut with scissors, letting rope fall gently into the oil. Squeeze 4 ~ 5 more ropes (don’t over crowd the oil). Turn them frequently until golden (about 2 minutes). Watch the churros because they cook very fast. Remove with chopsticks or slotted spoon and drain on a large plate lined with 2 sheets of paper towels. Rapidly form about 6 more churros the same way. Fry remaining dough the same way, and while churros are still warm, toss in cinnamon-sugar.
~ Bon Appétit! ~
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For a beautiful baked version of churros, check out Baked Churros by Naina of Spice In The City.
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So, what’s cooking in your kitchen?
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Whenever I visit Spain, I eat at least once churros dipped into chocolate sauce! yum yum!
But sometimes they can be a bit heavy for me! Yours look excellent! x
Hi Sophie, I know what you mean. California is close to Mexico and we can get 30cm long churros in many places. When I made these, I was quite surprised how light these were. Very light and more delicious.
I should make this for my son, sell for me as well may b a big batch:-) looks yum yum
Oh, your son is going to have lots of fun!
These look so scrumptious!
I love the new blog layout Fae, it’s so chic~ 
Thank you, Nell, both for liking my blog and the churros, and not necessarily in the order. 😀 )))
I think this is typical Philippine breakfast of yesteryears. …. churros with hot chocolate beverage…. or pan de sal with hot chocolate
Hi Ren! It sounds all good to me!
Did people make them or bought them at bakeries? In the USA, home made churros are so much more delicious! 😛
I shouldn’t come over here when I am on a diet, which unfortunately, I always am!
I’ve been on régime since age 12, only to maintain. :/ It is not getting any easier either. And, I live to eat.
How can I resist these heavenly churros. 😀 )))
These churros sound so good! I bet they’d be great any time of the day!
Delicious!! I love churros and have been waiting for the day to make my own. Love this recipe 😀
Churros are so~ good, and I love them too! It is really easy to make. Give it a go and post about it!
I love churros Fae. These look so delicious and tasty, I’m a huge churros fan!
I am a huge churros fan too, Linda! 😀 )))
Fae,
The churros look divine! I love churros ! I just want to reach and grab one
Sandhya, These were so easy to make, that you can whip some up in a jiffy!
I’ve never tried making them Fae but I do love them. Yours look absolutely delicious…wish I could grab one off that stack. 😀
I’ll tell you my secret… unless someone really craves and asks for them, I don’t make any deep fried foods. Having said that, making these churros was so easy, that I just might do it again soon. 😀 )))
Thank you for the background information! It’s always wonderful to learn new origin and cultural information relating to today’s many unique food!
Yes, I feel the same too. When we know the origin, it also tells us how interwoven the world is, even more than we imagine.
These fried churros look delicious – as a co-host last week I nominated Naina for her churros and Angie featured her post. Now, I have two versions – thanks for sharing Fae
Thank you, Judi!
Naina’s baked churros are gorgeous, and her presentation exquisite! I was so glad that you nominate Naina’s churros. When Naina posted hers, I wrote Naina that I was also going to post churros too, but a traditional fried ones. And you are right, now, we have two versions. Double Yum! 😀 )))
The churros look wonderful Fae! Thank you for linking to my post xx
Thank you, Naina! Now we have two versions.
I love churros, they are so decadent and yummy. Thanks for posting this recipe, it would be fun to make them.
Me too, Gerlinde. This recipe is quite simple and very light in the mouth.
Yummy idea!
Thank you Danael!
I like this recipe a lot, thanks for posting it. There is a woman on the corner of Hollywood and Western who makes the best I have eaten since we’ve moved here. They taste of those has inspired me to make them at home (I’ll still grab her churros as well regardlessly as they are great) but I can’t wait to make them myself. Thanks
I’m glad that you liked this quite simple recipe, which also is very light in the mouth and delicious!