Turkish Sweet Churros

Halka tatlisi is Turkish street food. Goes fast. Fried dough rings soaked in lemon syrup. Churros are the closest Western reference point, so that name sticks for now. The dough takes some arm strength to stir over the heat, but there’s no finesse required. Get the syrup done first so it’s cooled and waiting. Room temperature syrup absorbs faster than hot.

How to Make Turkish Sweet Churros

Syrup timing

Make it first, let it cool completely before the churros hit it. Hot syrup on hot dough makes a soggy mess. Your call. The lemon juice keeps it from crystallizing, so don’t skip it.

The dough

Stir over low heat until the dough pulls away from the sides cleanly. The semolina and starch help the outside crisp up during frying. Eggs go in after the dough cools slightly, one at a time.

Frying temperature

350°F and don’t crowd the pan. Too cool and they absorb oil rather than crisping. A few rings at a time is the right pace.

Turkish Sweet Churros

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• Author: Zerrin Gunaydin
• Total Time: 40 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

Crispy, sweet churros are a popular Turkish street treat. These golden rings are soaked in a light lemon syrup for extra flavor.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups (946 ml) water
• 4 cups (946 ml) sugar
• 1 tbsp lemon juice
• 2.5 cups (592 ml) flour
• 2 cups (473 ml) water
• 2 oz (50 g) butter
• 1 tsp sugar
• A pinch of salt
• 3 eggs
• 1 tbsp semolina
• 1 tbsp starch
• 2 cups (473 ml) sunflower oil

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Instructions

1. Make the syrup: Mix sugar and water, then heat until boiling.
2. Add lemon juice when the syrup thickens slightly.
3. Boil for a few minutes, then let cool.
4. Make the dough: Combine water and butter in a pot and bring to a boil.
5. Add flour and stir vigorously.
6. Add sugar and salt; stir over low heat (lowest setting) until a non-stick dough forms (about 5 minutes).
7. Remove from heat and let cool, stirring occasionally.
8. Once the dough is at room temperature, add eggs one at a time.
9. Add semolina and starch; mix with a spatula or mixer until smooth.
10. Transfer the dough to a piping bag and pipe into circular shapes.
11. Seal the edges.
12. Fry the circular desserts: Add the shapes to cold oil, then heat the oil to medium (approximately 350°F/177°C).
13. Fry until golden brown and crispy.
14. Immediately transfer the hot, fried desserts to the cold syrup.
15. Let them soak in the syrup for a few minutes to absorb it.
16. Remove from the syrup and serve.

Notes

• For extra-crispy churros, ensure the oil is at the correct temperature before frying; use a thermometer to maintain a consistent 350°F (177°C).
• If you don’t have semolina or starch, you can omit them, but the texture might be slightly different. The churros will still be delicious!
• Store leftover churros in an airtight container at room temperature for up to 2 days; reheat gently in a low oven or air fryer for optimal crispness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Turkish

Nutrition

• Serving Size: 2-3 churros
• Calories: 300
• Sugar: 50
• Sodium: 100
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 50

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