Discover the Real Spanish Churros — Just 3 Ingredients!
This is not your usual churro recipe. No eggs, no butter, no sugar in the dough — only flour, water, and salt, the way it’s always been made in Spain.
We share this authentic recipe straight from Spanish tradition, with love and Mediterranean soul.
✨ Learn, enjoy, and help preserve real Spanish food culture.
📌 Ingredients:
• 300ml water
• 250g strong or plain flour
• ½ tsp salt
• Oil for frying
• Sugar for dusting
Preparation
In a saucepan, heat the water with the salt and bring to the boil. Pour the flour into a large bowl and heat in the oven at 60ºC for 5 minutes, stirring several times. Remove the bowl from the oven and pour the boiling water over the flour. Stir vigorously until the dough separates from the walls (about 5 or 6 minutes). This can also be done in a dough mixer.
Put the dough in a churrera with a fluted outlet and form the
churros. Fry in plenty of oil, at 190º or 200ºC, in batches of 2 or 3. When golden brown, remove and place on absorbent paper. Dredge in sugar and serve hot.
NOTE: Churros can explode for several reasons:
Churro dough is too liquid.
Making the churro with piping bags or similar that do not compact the dough enough.
Use of pastry flour for the churro dough.
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