Traditional churros are a classic that never fails, ideal to accompany some mate or a hot coffee.
Their crispy exterior and tender interior make them irresistible. With just a few ingredients and a simple technique, you can easily make them at home.
Ingredients
1 cup water
1 cup all-purpose flour
1 tablespoon lard
1 pinch of salt
Oil for frying
Sugar for sprinkling
Dulce de leche (optional, for filling)
Preparation
In a pot, combine the water, lard, and a pinch of salt. Bring to a boil over medium heat.
When it comes to a boil, add the flour all at once and mix quickly with a wooden spoon.
Continue mixing until the dough pulls away from the sides of the pan and forms a compact ball. This step is key to achieving the correct texture.
Remove from the heat and let it cool slightly for a few minutes.
Place the dough in a piping bag fitted with a star tip (this gives the churro its classic shape).
Heat plenty of oil in a frying pan or saucepan over medium heat.
Pipe the churros directly into the oil, cutting them with a knife or scissors to your desired size (not too long and not too short).
Fry until golden brown on all sides, turning them if necessary for even cooking.
Remove them and place them on paper towels to absorb the excess oil. Roll them in sugar while they are still warm.
If you want to fill them, do so once they are lukewarm, using a piping bag fitted with a fine tip and adding a small dot of dulce de leche to each end.
Tips:
For perfect dough, it’s key to work with it while it’s still warm. This allows the flour to cook properly and develop that elastic texture that results in a soft, even interior. If you let it cool too much before using it, it can become more difficult to handle and lose quality.
Controlling the oil temperature is essential for good results. Ideally, maintain a constant medium heat and test with a small piece of dough: if it rises slowly and begins to brown evenly, it’s ready. If it burns immediately, lower the heat.
The shape of the churro directly influences the cooking process. Using a fluted nozzle not only gives it its typical appearance but also increases the surface area in contact with the oil, resulting in a crispier exterior without affecting the interior. Frying in batches is key to ensuring all churros turn out uniformly. If you add too many at once, the oil temperature drops, causing them to absorb more oil and lose their texture.
The filling should be subtle. A small dot of dulce de leche at the tip is enough to add flavor without being overwhelming. This also prevents the filling from spilling out or ruining the churro’s shape. If you want a more interesting flavor, you can mix the sugar with cinnamon or even add a touch of vanilla extract to the dough before cooking. These simple details make a big difference.
To keep them crispy, it’s important to place them on absorbent paper as soon as they come out of the oil. This removes excess oil and helps maintain the ideal texture. They’re best eaten fresh. Over time, they tend to lose their crispness, so it’s best to prepare them just before serving. Making churros at home is one of those simple recipes that, when done right, yields spectacular results.
With these tips and the clear step-by-step instructions, you can achieve golden, crispy churros with that classic flavor that always makes you want more.
