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Spiced Mini Churros

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Make these mini version of traditional Spanish churros. They are spices with cardamom and nutmeg and are so easy to make.

You will love these deep-fried pastry dough spiced with cardamom and nutmeg. They are easy to make and require only basic ingredients - eggs, flour, water...

These simple fried dessert is a great choice for any occasion - a children party, afternoon tea or even for a breakfast. For those who love churros, try our recipes for classic cinnamon churros.

how to make spiced mini churros

Making these mini churro is pretty easy. You need to make the dough like choux pastry dough we use for our classic cream puffs or chestnut cream puffs.

First place water, pinch of salt and butter cutted into smaller pieces in a saucepan. Once it boils, add flour and stir and cook for about 2 - 3 minutes. Transfer to the bowl, cool for a few minutes then add eggs, mixing with electric mixer in between. The dough you get should be silky and smooth. 

Now it' time for frying churros. We advice you to use small saucepan or deep-frying pan as in this case you need less oil for frying. Fill the saucepan with oil then heat to 170 - 180C. For shaping churros you will need piping bag fitted with medium star tip.

Once you fill the bag and the oil is hot enough, pipe strips of 3- 4cm directly into the oil. Fry 5 - 6 churros at the same time. If you overcrowd the oil, the oil temperature will drop and churros will soak up too much oil. Fry churros until they are golden and crispy. Once cooked transfer them with a slotted spoon to a plate lined with kitchen paper. Wait for a minute, then roll them into prepare sugar/spice mixture.

top tips for making churros

  • Use small saucepan for frying - this way you don't have to use much oil.

  • Be sure that the oil is at the right temperature - it should be heated to around 170 - 180 C. Drop a small piece of the dough in the oil and if it start to sizzle immediatelly, the oil is ready for frying. If it turn brown quickly, the oil is to hot and reduce the temperature and wait until it's ready. 

  • Make sure not to fill the bag completely to the top. Leave some room at the top so you can hold the piping bag as you pine the dough.

  • When piping churros, hold piping bag with left hand and pipe directly into the hot oil, and cut the strips with small knife which you hold in the left hand.

  • When piping strips, hold the piping bag a few cm above the oil. Be careful as the oil is very hot. Use small sharp knife to cut off the dough.

  • Fry 4 - 5 churros at the same time -  if you fry more the oil will drop the temperature too much and the churros will stick to each other.

  • When piping strips, hold the piping bag a few cm above the oil. Be careful as the oil is very hot. Use small sharp knife to cut off the dough.

looking for more fried desserts?

shop kitchen essentials for this recipe

Medium Saucepan | Wooden Spoon | Electric Hand Mixer | Heavy-Bottom Saucepan | Piping Bag | Medium Star Tip | Slotted Spoon

spiced mini Churros

MAKES: 70 mini churros
COOKS IN: 40 minutes
LEVEL: Moderate

  • 250ml water, cold
  • 100g butter
  • 1 pinch of salt
  • 120g plain flour
  • 2 medium eggs, at room temperature
  • sunflower oil for frying



  1. Place water and cubed butter into a medium saucepan and add a pinch of salt.

  2. Put the saucepan on a medium heat and bring to the boil. The butter should be melted.

  3. Remove from the heat and add flour at once then stir with wooden spoon or spatula until it's smooth and it comes away from the sides of the pan.

  4. Transfer the mixture into a heatproof bowl, cool for a couple of minutes. Add eggs, one a time and mix with electric hand mixer until you get a smooth and compact dough. You can also do this with wooden spoon, but it will take longer.

  5. Combine caster sugar and ground cardamom and nutmeg and set aside.

  6. Fill a small or medium heavy-bottom saucepan with sunflower oil to a depth of between 1.5 and 2cm and heat until it reaches 180 C. 

  7. Spoon the dough into piping bag fitted with medium star tip. Once the oil is hot enough, pipe 5 or 6 strips (7 - 8 cm long) of batter directly into the hot oil, cutting off each strip with a pair of scissors or a small sharp knife.

  8. Fry churros for about 2–3 minutes or until golden and crispy. Repeat with remaining dough, frying in small batches so that the churros do not touch. 

  9. Remove churros from the pan with a slotted spoon or kitchen tongs, drain on the kitchen paper, wait for 1 minute then roll into prepare sugar/spice mixture and serve while still warm!

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