Churros Recipe

Churros are a beloved fried-dough pastry with a golden, crispy exterior and soft interior, traditionally coated in cinnamon sugar and served with rich chocolate sauce. This homemade version is simple, delicious, and perfect for a festive treat or indulgent snack.

Why You’ll Love This Recipe

This churros recipe uses pantry staples and requires no special equipment beyond a piping bag. The dough comes together quickly, and frying yields crisp, airy churros every time. Paired with a velvety chocolate dipping sauce and a generous cinnamon sugar coating, these churros are irresistible. Whether you’re hosting guests or craving a homemade dessert, this recipe delivers both texture and flavor in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cinnamon Sugar Coating:

Caster / superfine sugar
Ground cinnamon

Churro Dough:

Plain / all-purpose flour
Baking powder
Salt
Vegetable, canola, or olive oil (not extra virgin)
Boiling water
Vegetable or canola oil (for frying)

Chocolate Sauce:

Dark chocolate or semi-sweet chocolate chips
Thickened / heavy cream

directions

Prepare cinnamon sugar: In a shallow bowl, mix the caster sugar with ground cinnamon and set aside for coating.
Make the dough: In a mixing bowl, combine flour, baking powder, and a pinch of salt. Add 1 tablespoon of oil and boiling water. Stir until just combined to form a thick, sticky dough.
Prepare piping bag: Transfer the dough to a piping bag fitted with an 8mm (1/3″) star tip nozzle. Set aside.
Heat oil: Heat about 5 cm (2 inches) of oil in a small deep pot or skillet over medium-high heat until it reaches 170°C (340°F). Alternatively, test with a cube of bread—it should turn golden in 20 seconds.
Pipe and fry: Pipe 15 cm (6-inch) lengths of dough into the hot oil, snipping the ends close to the surface with scissors. Fry 3–4 churros at a time.
Cook: Fry for 2–3 minutes or until golden and crisp, turning occasionally.
Drain and coat: Remove churros from oil and drain on paper towels. Roll in the cinnamon sugar mixture while still warm.
Make chocolate sauce: Place chocolate chips and cream in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes to thicken slightly.
Serve: Serve warm churros with the chocolate sauce on the side.

Servings and timing

Servings: Makes approximately 12 churros (15 cm each) or about 20 smaller ones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Filled Churros: Pipe dulce de leche or Nutella into the center of each churro after frying using a narrow piping tip.
Flavored Coating: Add citrus zest or a touch of cocoa powder to the cinnamon sugar mix for a twist.
Spiced Chocolate Sauce: Add a pinch of cayenne pepper or cinnamon to the chocolate sauce for depth.
Mini Churros: Pipe shorter lengths for bite-sized treats, perfect for serving at parties.
Vegan Option: Use a plant-based milk cream and oil-based chocolate for a dairy-free version.

storage/reheating

Uncoated churros can be stored in an airtight container at room temperature for up to 1 day. To restore crispiness, reheat in a preheated oven at 180°C (350°F) for 5 minutes, then roll in cinnamon sugar. Avoid refrigerating, as this softens the texture. Chocolate sauce can be stored in the refrigerator and reheated gently in the microwave.

FAQs

Why isn’t there sugar in the churro dough?

The sweetness comes from the cinnamon sugar coating and chocolate sauce. Sugar in the dough would affect the texture during frying.

Can I use self-raising flour instead of all-purpose flour?

It’s not recommended. Self-raising flour includes leavening agents that may interfere with the desired texture.

What kind of oil is best for frying churros?

Neutral oils like vegetable or canola oil work best. Avoid extra virgin olive oil, which can smoke at high temperatures.

How do I keep the churros warm before serving?

Keep cooked churros on a baking sheet in a low oven (around 90°C/200°F) while frying the rest.

What if I don’t have a piping bag?

You can use a sturdy zip-top bag with the corner snipped off and a star tip inserted.

Can I make churros in advance?

Yes, but they’re best fresh. Store uncoated churros and reheat before rolling in cinnamon sugar and serving.

How do I know the oil is the right temperature?

Use a candy or deep-fry thermometer, or test with a bread cube—it should turn golden in 20 seconds.

What can I use instead of chocolate sauce?

Serve with dulce de leche, caramel, or a fruit compote for an alternative dip.

Can I bake churros instead of frying?

Churros are traditionally fried for crispiness. Baking won’t yield the same texture but is an option for a lighter version.

Is it safe to reuse the frying oil?

Yes, if strained and stored properly. However, repeated use can affect flavor and performance.

Conclusion

This churros recipe offers a simple, authentic take on a beloved Spanish treat. With a crisp exterior, soft center, and decadent chocolate dipping sauce, they’re sure to become a favorite. Perfect for entertaining or enjoying with coffee, churros are a classic indulgence that’s both satisfying and easy to make at home.