Traditional Churros

A dense dough piped directly into boiling oil. The crust is crunchy, the center remains soft, finished with a coating of granulated white sugar.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 453
• Protein: 6 g
• Carbs: 59 g
• Fat: 21 g

Ingredients

• 250 ml Mineral water ( boiling )
• 1 pinch Fleur de sel
• 250 g Wheat flour
• 500 ml Sunflower oil ( for frying )
• 50 g White sugar ( for coating )

Instructions

1. Boil the water

   In a saucepan, bring the mineral water to a boil with a pinch of sea salt.

2. Incorporate the flour

   Remove from heat and add the wheat flour all at once. Mix vigorously with a spatula to dry the dough until it pulls away from the sides and forms a smooth ball.

3. Heat the oil

   Heat the sunflower oil in a fryer or deep pan until it reaches 180°C. The oil should be shimmering.

4. Fry the churros

   Place the dough in a churro press with a star nozzle. Pipe 10 cm strips directly into the oil. Fry for 2 to 3 minutes until they are rigid and golden brown.

5. Sugar coating

   Drain on paper towels then immediately roll the churros in white sugar so it sticks to the hot crust.

Chef's tips

• Oil must be at 180°C: too cold and the churros soak up fat; too hot and the inside stays raw.
• Always use a star-shaped nozzle to create the ridges that ensure even cooking and provide the crunch.

Storage

Consume immediately. They lose their crunch as they cool and are sensitive to humidity.