Skip to main content
Dessert

Churros Argentine

A fried dough pastry dusted with sugar, made from water, flour, butter, salt, and cooked in a churrera.

From the Recipes Wiki (Fandom) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Churros Argentine

Ingredients

Directions

Prepare the dough

  1. Mix the water, butter and salt in a deep baking pan.

  2. Heat the mixture.

  3. At the first sign of boiling add the flour.

  4. Then stir until the mixture looks cooked.

Shape the churros

  1. Put the dough into a churrera or a similar device for preparing churros.

  2. If you do not have a churrera, you can roll the dough and make shapes; pretzels, etc...

  3. Make the shape of the churros, cutting them at the desired length.

Fry and serve

  1. Fry the churros in hot oil.

  2. Then cover the churros in sugar.

Nutrition, whole recipe (rough)

606Calories
13 gProtein
13 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the starch structure that holds the dough together and lets it set when cooked.
Butter
Adds fat for richness and a tender bite in the finished churros.
Water
Hydrates the flour and turns into steam during frying, helping the churros puff.

The step that matters

Stir the dough until it looks cooked. Stirring the flour into boiling liquid gelatinizes its starch, forming a smooth paste. If the dough is not cooked through, it stays sticky and can absorb excess oil during frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes