Crisp, sugary, and impossible to resist, churros bring the fairground to your kitchen. Perfect for Mardi Gras or a spontaneous treat, this easy recipe needs no special machine — only a piping bag and a hot pan. Follow the steps below to make golden churros and a luscious chocolate-hazelnut dip.
Make crispy churros at home — ingredients
What to buy
- 300 g all-purpose flour (about 2 1/3 cups)
- 70 g powdered sugar (about 1/2 cup)
- 450 ml boiling water (45 cl)
- 1 tbsp granulated sugar
- Cooking oil suitable for frying (vegetable or sunflower)
Essential tools
- Piping bag with a large tip
- Deep skillet or pot for frying
- Slotted spoon and kitchen paper
- Heatproof container to mix or shake the dough
Step-by-step method to fry perfect churros
- Pour oil into a deep pan and heat it until hot but not smoking.
- In a bowl combine the flour and powdered sugar.
- Bring the water to a boil, then pour it over the dry mix.
- Stir vigorously with a spatula until the dough is smooth and sticky.
- Transfer the dough to a closed jar and shake firmly to aerate it.
- Spoon the dough into the piping bag and twist the top to seal.
- Pipe 1 cm-thick ropes about 10 cm long directly into the hot oil.
- Fry for about 2 minutes, turning so they brown evenly.
- Lift out with a slotted spoon and rest on paper towels to drain.
- While still warm, dust the churros with powdered sugar and serve.
Quick homemade chocolate-hazelnut spread for dipping
Ingredients for the dip
- 1 tsp hazelnut syrup
- 150 ml milk (15 cl)
- 100 g milk chocolate, chopped
- 300 ml sweetened condensed milk (30 cl)
How to prepare the spread
- Gently warm the sweetened condensed milk in a saucepan.
- Whisk constantly until it takes on a creamy, light-brown color.
- Add the chopped milk chocolate and stir until fully melted.
- Mix in the hazelnut syrup for extra aroma.
- Remove from heat and slowly blend in the milk in two additions.
- Pour the spread into a clean jar and let it cool before sealing.
Practical tips for consistent results
- Check oil temperature: aim for around 180°C (350°F).
- Do not overcrowd: fry in small batches to keep oil hot.
- Use a star nozzle for classic ridged churros and better chocolate cling.
- Patience matters: drain on paper towels to preserve crispness.
- Store any leftover spread in the fridge and reheat gently before serving.
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