Non explosive churros
NON explosive churros is a medium Spanish recipe that serves 4. 450 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 44 min | Cook: 17 min | Total: 1 hr 16 min
Cost: $1.81 total, $0.45 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1/2 cup Water (cold)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 tablespoons Granulated Sugar (for the dough)
- 1/4 teaspoon Salt (fine sea salt)
- 2 large Eggs (room temperature)
- 2 cups Vegetable Oil (for deep‑frying, neutral flavor)
- 1/2 cup Granulated Sugar (for cinnamon coating)
- 2 teaspoons Ground Cinnamon (freshly ground if possible)
Instructions
Make Churro Dough
In a medium saucepan combine water, butter, sugar, and salt. Bring to a boil over medium heat, then add the flour all at once and stir vigorously with a whisk until the mixture pulls away from the sides of the pan and forms a smooth ball (about 1‑2 minutes). Remove from heat, let cool for 2 minutes, then add the eggs one at a time, mixing until fully incorporated and the dough is glossy.
Time: PT7M
Pipe and Release Air
Transfer the dough to a piping bag fitted with a large star tip. Press the dough firmly to expel any trapped air bubbles, then pipe strips ½‑¾ inch thick onto a parchment‑lined tray.
Time: PT5M
Freeze Churro Strips
Place the tray with piped dough in the freezer for at least 30 minutes. Freezing firms the dough, helps retain shape, and reduces the risk of a steam‑bomb explosion when frying.
Time: PT30M
Heat Oil
Fill a deep pot with vegetable oil to a depth of about 2 inches. Heat the oil to 350‑360°F (177‑182°C) using a candy thermometer.
Time: PT5M
Temperature: 350‑360°F
Fry Churro Rolls
Working in small batches, carefully lower the frozen strips into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and cooked through. Remove with tongs and drain on paper towels.
Time: PT12M
Temperature: 350‑360°F
Cinnamon Sugar Coating
While still warm, roll the fried churros in a bowl of cinnamon‑sugar mixture until evenly coated.
Time: PT3M
Serve
Serve the churro rolls warm, optionally with chocolate dipping sauce or dulce de leche.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 5g
- Carbohydrates
- 55g
- Fat
- 20g
- Fiber
- 2g
Dietary info: vegetarian
Allergens: gluten, dairy, eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten‑Free Flour Blend
- Instead of Unsalted Butter: Margarine, Coconut Oil (for dairy‑free)
- Instead of Granulated Sugar: Coconut Sugar, Honey (reduce liquid)
- Instead of Salt: Kosher Salt
- Instead of Eggs: Egg Substitute (1 tbsp each)
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Granulated Sugar: Powdered Sugar
- Instead of Ground Cinnamon: Cinnamon Powder
Equipment Needed
- Medium Saucepan
- Mixing Bowl
- Whisk
- Piping Bag
- Star Tip (large)
- Freezer Tray or Baking Sheet
- Deep Fryer or Heavy Pot
- Candy/Deep‑Fry Thermometer
- Tongs
- Paper Towels
- Plate or Wire Rack
- Measuring Cups and Spoons
- Spatula (optional)
Critical Steps — Do Not Skip
- Cook dough until it pulls away from the pan
- Press dough in piping bag to release air bubbles
- Freeze dough strips before frying
- Maintain oil temperature at 350‑360°F
Chef Tips from the Video
- Use a large star tip for classic ridged churros; a plain tip will give a smoother surface.
- For extra crispness, add a pinch of baking powder to the dough.
- Serve with a side of thick chocolate sauce for authentic indulgence.
Troubleshooting
Dough is too sticky to pipe
Add 1‑2 tbsp more flour until the dough holds its shape in the bag.
Oil temperature drops when adding dough
Fry in small batches and allow the oil to return to 350‑360°F before adding the next batch.
Churros are soggy inside
Make sure the dough is fully cooked before piping and freeze the strips before frying; also keep oil hot enough.
Steam burst (steam bomb)
Never fry raw dough; fully cook the dough on the stovetop, freeze before frying, and maintain proper oil temperature.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat in oven to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month.
Room temperature: Best eaten fresh; can sit out for up to 2 hours before becoming soggy.
Make-Ahead Tips
- Freeze the piped dough strips for up to 1 month; fry directly from frozen when ready.
- Prepare the cinnamon‑sugar coating in advance and store in an airtight jar.
Frequently Asked Questions
What is the cultural significance and history of churro rolls in Spanish cuisine?
Churros originated in Spain as a simple fried dough snack sold by street vendors and at churrerías. They were traditionally eaten for breakfast dipped in thick hot chocolate, especially in Madrid and Andalusia, and have become a beloved treat across the Spanish‑speaking world.
What are the traditional regional variations of churros in Spain?
In northern Spain, churros are often thinner and served plain, while in the south they may be thicker and coated heavily with cinnamon sugar. Some regions add a hint of orange zest or use a denser dough with a touch of anise.
How are churro rolls traditionally served in Spanish cafés?
They are typically served hot, dusted with cinnamon sugar, and accompanied by a small cup of thick, sweetened hot chocolate for dipping, creating a comforting breakfast or snack ritual.
What occasions or celebrations are churro rolls associated with in Spanish culture?
Churros are a staple at early‑morning markets, festivals, and fairs. They are also popular during Christmas and New Year’s celebrations, where families enjoy them as a sweet treat after midnight feasts.
What other Spanish dishes pair well with churro rolls?
Churro rolls pair beautifully with a rich chocolate dipping sauce, café con leche, or a glass of sweet sherry. They also complement savory tapas like jamón ibérico for a sweet‑savory contrast.
What makes churro rolls special or unique in Spanish cuisine?
The combination of a light, airy interior and a crisp, caramelized exterior, plus the iconic ridged texture from the star tip, gives churro rolls a distinctive mouthfeel that sets them apart from other fried pastries.
What are the most common mistakes to avoid when making churro rolls at home?
Common errors include under‑cooking the dough before piping, frying at too high a temperature which seals the outside and traps steam, and not releasing air bubbles in the piping bag. Following the steps to fully cook the dough, freeze before frying, and maintain 350‑360°F prevents these issues.
Why does this churro roll recipe call for freezing the dough before frying?
Freezing firms the dough, giving it time for the steam inside to escape gradually during frying. This prevents the dangerous "steam bomb" where raw dough expands explosively, and it also helps the rolls keep a uniform shape.
How do I know when the churro rolls are done cooking?
The rolls are done when they turn a uniform golden‑brown color, float to the surface, and feel firm to the touch. A temperature‑controlled oil at 350‑360°F ensures they cook through without becoming soggy.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on practical, step‑by‑step home cooking tutorials, especially Latin American and Spanish comfort foods, with an emphasis on technique, safety, and making restaurant‑style dishes accessible to home cooks.
How does the YouTube channel Jose.elcook's approach to Spanish cooking differ from other cooking channels?
Jose.elcook combines clear visual explanations with safety warnings—like avoiding steam‑bomb churros—and often includes cultural context, making his videos both educational and culturally rich compared to typical recipe‑only channels.
Last updated: August 21, 2026
