Spanish Churros are very similar to doughnuts without the yeast. If you don't have a churro maker you will need a piping bag with a large fluted nozzle. Churros make a nice accompaniment for hot coffee or chocolate, an essential part of a Spanish breakfast In Spain they are sold at fairs and festivals cooked freshly shaped in loops. They can also now be found in many food stalls at show grounds, theme parks, and cafes around the world.

6 Portions
Prep: 15 minutes
Cook: 10 minutes



  • 400ml water
  • 1 tbsp sunflower oil
  • pinch salt
  • 250g flour
  • 1 egg, beaten
  • oil for frying

To Serve

  • caster sugar


  1. Batter: Bring the water to the boil in a saucepan with the salt. Add all the flour to the boiling water and beat it until it comes away from the sides of the pan. Remove the pan from the heat and allow it o cool slightly. Add the egg to the dough and beat it in until it is well combined.
  2. Churros: Spoon the batter into the piping bag and pipe out 10cm long churros, into you have used all the batter.
  3. To Cook: Pour oil in a deep frying pan so that it is 5 cm deep, place it over a high heat. When the oil is very hot reduce the heat to moderate. Place 3-4 churros in the pan and cook them for 3-5 minutes, turning them halfway through cooking, the churros should be pale golden. Remove them from the oil and drain them on kitchen paper. Serve or keep them warm while you prepare the remaining churros.
  4. To Serve: Serve the churros hot coated in caster sugar or serve with caster sugar for dipping.