Craving something golden, sweet, and just a little indulgent? These homemade churros hit every note: crunchy outside, fluffy inside, warm cinnamon sugar and that molten chocolate dip? Worth every second.
Best part? You’ll be frying up a fresh batch in just 20 minutes.
What Are Churros?
Think of churros as doughnuts with swagger. Long, ridged sticks of fried dough, rolled in cinnamon sugar, and made for dipping in rich chocolate.
They’re originally Spanish, though you’ll also find them all over Mexico and Latin America. Sold hot from street carts or café counters, churros are comfort food in its purest, crispest form.
Ingredients
For the Churros:
- 1 cup plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp neutral oil (canola or vegetable)
- 1 cup boiling water
- 2+ cups vegetable or canola oil (for frying)
For the Cinnamon Sugar:
- ¼ cup superfine sugar
- 2 tsp ground cinnamon
For the Chocolate Sauce:
- ½ cup dark or semisweet chocolate chips
- ½ cup heavy cream
How to Make Churros (Step-by-Step)
- Mix the cinnamon sugar. Set aside in a wide bowl.
- Make the dough. Stir flour, baking powder, and salt. Add oil and boiling water. Mix until thick and sticky.
- Prep your gear. Fill a piping bag with a star tip. Heat 5 cm (2″) of oil to 170°C / 340°F.
- Pipe and fry. Pipe 6″ lengths into the oil, snipping with scissors as you go. Fry 2–3 minutes until golden.
- Drain and coat. Let churros drain on paper towels, then roll in cinnamon sugar while hot.
- Make the chocolate dip. Microwave chocolate and cream in 30‑second bursts. Stir until smooth, let cool slightly to thicken.
- Serve warm. Stack churros and serve with dip.
Pro Tips
- No piping bag? Drop spoonfuls into oil and make churro doughnut bites.
- Oil too cold? Churros get greasy. Too hot? They burn outside and stay raw inside. Use a thermometer.
- Making ahead? Fry them, cool completely, store uncoated. Reheat in a 180°C oven for 5 minutes, then roll in sugar.
Serving Ideas
- Classic: Pile on a platter with a cup of chocolate sauce.
- Party-style: Serve mini churros in shot glasses filled with sauce.
- Creative dips: Try dulce de leche, espresso glaze, or peanut butter ganache.
FAQ
Can I freeze churros?
Yes. Freeze after frying but before sugar coating. Reheat in a hot oven and toss in cinnamon sugar before serving.
What oil should I use?
Neutral oils like canola or vegetable are ideal. Avoid extra-virgin olive oil.
Why isn’t there sugar in the dough?
The outer coating adds all the sweetness you need. Sugar in the dough can cause uneven browning.
Why You’ll Love These
Churros make people smile. whether it’s your first bite or your fiftieth. They’re nostalgic, fun to eat, and surprisingly simple to make at home.
And honestly, once you’ve made these… you’ll never settle for stale fairground churros again.
Churros Recipes
Ingredients
Equipment
Method
- Mix cinnamon and sugar in a shallow dish. Set aside for coating.
- In a bowl, combine flour, baking powder, and salt. Add oil and boiling water. Stir until a thick, sticky dough forms.
- Transfer dough to a piping bag fitted with an 8mm star tip. Let rest while oil heats.
- Heat 2 inches of oil in a pot to 170°C (340°F). Use a thermometer or test with a bread cube—it should brown in 20 seconds.
- Pipe 6-inch strips directly into hot oil, cutting with scissors as you go. Fry 2–3 minutes, turning occasionally, until golden brown.
- Drain on paper towels. While hot, roll churros in the cinnamon sugar mixture.
- Make the chocolate sauce: combine chocolate chips and cream in a heatproof bowl. Microwave in 30-second bursts, stirring until smooth. Let cool slightly to thicken.
- Serve churros warm with chocolate dipping sauce.
Notes
- Store uncoated churros in an airtight container at room temp, reheat in a 180°C oven for 5 minutes, then toss in cinnamon sugar.
- No piping bag? Use a plastic bag with a snipped corner or spoon dough for mini fritters.
- For best texture, serve churros fresh out of the oil while still warm and crisp.