Churros (Deep Fried Dough Spirals)

Classic Spanish-style churros made from a simple dough that's piped into hot oil and fried until golden, then dusted with sugar. These crispy, ridged dough spirals are flavored with a hint of citrus from orange or lemon peel.

6 servings

43 min

Published October 4, 2025

Ingredients

•1¾ quarts frying oil
•1 strip citrus peel
•2 cups water
•¼ teaspoon salt
•2 teaspoons olive oil
•2 cups all-purpose flour
•½ cup granulated sugar
•1 piece churrera
•1 pair chopsticks

Cooking Instructions

1.
Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
10 min
2.
While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
8 min
3.
Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
5 min
4.
Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
3 min
5.
Make more churros in same manner, returning oil to 400°F between batches.
15 min
6.
Break churros into pieces if desired and serve immediately.
2 min

Cooking Instructions

Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.

10 min

While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.

8 min

Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.

5 min

Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.

3 min

Make more churros in same manner, returning oil to 400°F between batches.

15 min

Break churros into pieces if desired and serve immediately.

2 min