How to make Churros? A Dominican recipe

What are churros? How to make them? If you want to learn how to prepare Dominican sweet churros, read the post and follow the step-by-step recipe.

This wonderful, easy, and relatively light sweet is typical not only for the Dominican Republic, but also for other Spanish-speaking countries. Basic ingredients are really limited to just a couple of them, and the preparation method is also very easy. That is why churros became so popular in so many countries.

To make churros, you will only need flour, water, a little bit of salt, sugar, and oil for frying. Nothing more! Yes, incredible that such a good dessert can be so easy and can base on ingredients that are almost in all houses!

Variations of churros

Churros' shape

Churros come in different shapes and forms. Depending on the region and local traditions, churros can be completely different. Size and shape may vary from place to place. They can have a rectangular or a curvy shape. Finally, they can have a stick form. This form is typical for the Dominican Republic.

Garnishing churros

Churros may vary not only regarding the shape. Some of them are empty inside, like a pipe or stick. Other, are full.

Apart from that, churros can be served plain, what actually usually means that their only garnish is some brown sugar. On the other hand, you will have churros that would be topped with much more sophisticated ingredients like chocolate, candies, sesame seeds or lentils. The only limit is the confectioner’s imagination, so feel free to add whatever you want and do it your way.

How to make traditional plain churros? An easy step-by-step recipe

Ingredients for the churros dough

250 gr wheat flour
250 gr water
1 tsp. salt
Sugar for the topping
Oil for frying

Utensils for making churros

Kitchen paper towel/ baking paper/ baking parchment
Churrera/ a cake decorator/ a pastry bag/ a piping nozzle with a large, star-shaped ending
Bowl
Pot
Kitchen cloth

Instructions how to make plain churros – an easy recipe

Put flour into the bowl
Take the pot and pour water into it
Add salt to the water and boil it
When water starts boiling, remove it from heat and add whole of it to the pot with flour
Combine well flour with water, so that you get a homogenous, sticky but a relatively tough dough
Take a special churrera or if you do not have it, use a cake decorator or a pastry bag or a piping nozzle with a large, star-shaped ending
Fill churrera with the churros’ dough
Make sure you do not leave any empty space inside. Try filling it so that you minimize the amount of air that might come in while putting dough inside. If you are using a professional churrera, this problem should be eliminated, but if you use a pastry bag, air is much more probable to come inside too. Eliminating air helps and facilitates frying. In consequence you get better shaped churros and with no unnecessary air bubbles inside them. Remember that eliminating air prevents churros from getting out of the pastry bag in an unpredicted way.
Put the kitchen cloth on the board
Start forming churros one by one, make them as long as you wish and place them separated on the kitchen cloth
Let them cool down for a while on the kitchen cloth. Cooling them down will eliminate the problem of losing the shape during the frying process. The less air is in the churrera and the cooler they are, the better churros’ shapes you get after frying.
Pour a lot of oil on the frying pan and heat it
When the oil is hot, start putting single churros one by one, avoid placing them too close to each other, so they do not combine and do not stick to each other
Cook them on a medium heat to avoid the situation in which churros are golden brown and well fried from outside, but raw inside
When they get a brownish color, remove them from the pan one by one and place them on the baking paper or on the kitchen paper towel to let them loose excessive oil
Serve them sprinkled with sugar or make an additional topping according to your preferences

Churros garnishing ideas

Chocolate
Sugar icing
Caramel
Chocolate, caramel, or sugar icing with crushed nuts (use crushed hazelnuts, pecans, almonds, cashew nuts, or walnuts)
Chocolate, caramel, or sugar icing with crushed, salted peanuts
Chocolate, caramel, or sugar icing with lentils
Chocolate, caramel, or sugar icing with tiny, colorful candies
Chocolate with coconut flakes
Chocolate or caramel with sesame seeds

How to make traditional churros with dulce de leche filling? A step-by-step recipe

Ingredients

See above the list of all needed for the dough ingredients.
Dulce de leche

Additional kitchen utensils:

churrera or a star-shaped cake decorator with a pin in the middle in order to form churros with an empty inner part – like a pipe with a star-shaped outer layer
meat injector or a piping nozzle with a narrow ending. You might also use anything similar to it what would allow you to fill your churros (the best option would be a meat injector)

Instructions

Ideas for filling churros

Prepare the dough according to the above listed instructions. However, use a special churrera or a star-shaped cake decorator with a pin in the middle in order to form churros with an empty inner part – like a pipe with a star-shaped outer layer.
Fill the churrera or the meat injector or the piping nozzle with dulce de leche
Slowly start filling each churro one by one using the meat injector filled with dulce de leche
Fill each churro till the end

Ideas for filling churros

Dulce de leche
Custard or vanilla cream (here is the recipe for custard)
Chocolate
Caramel
Strawberry jam

TIP: Fill churros just before serving them, so that they do not absorb liquids from the filling!

Author: Beti – A passionate traveler and lover of Asian cuisine, especially Thai and Japanese dishes, Bernadeta brings her culinary and cultural experiences to life in her writing. Beyond her travels, she’s an avid technology enthusiast with a deep interest in data processing, merging her love for exploration with analytical insights.

Photographer: Adalbert – An aficionado of computers and photography, Adalbert captures the essence of diverse cuisines with a discerning eye. A connoisseur of rich flavors and particularly fond of meat-based dishes, he combines his technical skills with his passion for the culinary arts in every shot.

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