Churros – The Spanish Donut

It happened again, I had full intentions of posting regularly and bam, just like that nothing. You see I’ve been spending a lot of time in Spain recently, before you get to excited, I mean spending a lot of time day dreaming about being in Spain and eating more Spanish food than any one human being could handle… not quite as exciting as the real thing but pretty close yeah? 
Anyway before this turns into another long winded ramble of a man who has consumed too much caffeine, I have one simple question for you good folk… is it Donuts or Doughnuts? I guess at the end of the day nobody really cares. No matter how it is spelt they always taste amazing… Do yourself a favour, make some Churros, while you’re at it invite me over to taste test, they are easier than you think. 

Buen provecho, Google tells me this means enjoy your meal, so you best enjoy it.




















Print Recipe


  • 250ml water
  • 85g unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon caster sugar
  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 3 large eggs
  • veggie oil to fry
  • 1 heaped teaspoon cinnamon
  • 3 heaped tablespoons sugar
  • 1 block cooking chocolate (I used milk chocolate, you can use dark)
  • 3 tablespoons cream



Combine the water, butter, salt and sugar into a saucepan over a high heat and bring to the boil


Once boiling add the flour, reduce the heat to low and stir really well until the mixture comes together and no longer sticks to the side of the saucepan.


remove from the heat and let cool for about 4-5 minutes, string occasionally.


once cool, add the eggs one at a time and mix really well after each egg is added. (good arm work out! or use an electric mixer)


Place mixture in a piping bag and select a nozzle that you like, I used a star.


Heat about the veggie oil in a deep frying pan or wok (you want about 4 cm of oil) and heat so the oil is 180’c.


Carefully pipe churros into the oil (use scissors or a knife to cut free from the piping bag) and cook for 4 to 5 minutes until golden turning occasionally. The should be crisp on the outside and nice and soft on the inside.


Once the churros is cooked, combine the cinnamon and sugar and mix well, then coat the churros with the mixture.


For the chocolate


Add the chocolate and cream to a saucepan, heat over a low heat stirring regularly until melted and combined.


Serve and be amazed



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  • Reply
    October 9, 2016 at 2:36 pm

    These look perfect. I love churros, the Spanish definitely know how to make good food. Glad you got some proper time to explore over there (did you pick up any props?!). Oh and I spell it ‘doughnut’ (as I doggedly stick to my English roots when it comes to spelling) but one could argue that the Americans win this time… they’ve truly perfected fried dough in all of its sweet, golden glory!

    • Reply
      October 9, 2016 at 2:48 pm

      Oh wait… I just realised your travels were daydreams, dang it. Facepalm. I was too busy looking at that pile of fried churros.

      • Reply
        Inspired Food
        October 12, 2016 at 5:21 pm

        Haha I wish I was in Spain… maybe one day I’ll get there.

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