Churros Recipe
Crispy and golden on the outside, soft and airy on the inside—this churros recipe delivers a classic dessert that’s irresistible when paired with rich chocolate dipping sauce.
Learn how to make churros with simple pantry ingredients and expert tips to get that perfect crunch and cinnamon-sugar coating every time.
Churros Ingredients That Make the Magic Happen
Water – Acts as the base liquid for the dough, giving it the moisture it needs to come together.
Unsalted butter – Adds richness and flavor while helping emulsify the dough.
Granulated sugar – Sweetens the dough just enough and helps develop a light golden crust.
Salt – Enhances the overall flavor of the dough.
All-purpose flour – Provides the structure for the churros and creates the perfect chewy texture.
Eggs – Bind the dough and create that signature puff when fried.
Vanilla extract – Infuses warmth and depth of flavor into the churros.
Vegetable oil – Ideal for deep frying, giving the churros their crispy exterior.
Cinnamon sugar – A sweet and spicy finish that clings to the warm churros perfectly.
Chocolate chips, heavy cream, cinnamon – These ingredients melt together into a luscious, velvety chocolate dipping sauce.
Steps to Perfect Churros Every Time
The churro dough comes together quickly on the stovetop before it’s piped and fried to golden perfection.
Each churro is then rolled in cinnamon sugar while hot, locking in that signature sweet coating. Don’t forget the velvety chocolate sauce—it’s the perfect pairing for these crisp treats.
Smart Tips for Making Churros Like a Pro
Use a candy thermometer to keep oil at a steady 370°F—too hot and the inside stays raw, too cool and they turn greasy. Monitor frying closely, and drain briefly on paper towels to avoid soggy churros. Rolling them in cinnamon sugar while hot ensures a perfect coating every time.
How to Store Leftover Churros
Store leftover churros in an airtight container at room temperature for up to two days. To re-crisp, bake them at 375°F for a few minutes. The chocolate sauce should be refrigerated and gently reheated before serving.
Frequently Asked Questions
Can churros be made in advance?
Yes, pipe and freeze the dough in advance. Fry directly from frozen, adding 1–2 minutes to the cook time.
Do I need a piping bag?
A piping bag with a star tip gives churros their signature ridged shape, but a strong zip-top bag with the corner cut off can work in a pinch.
What kind of oil is best for frying?
Vegetable, canola, or peanut oil are ideal for deep frying due to their high smoke points and neutral flavor.
Can I bake churros instead of frying them?
Baking doesn’t deliver the same texture. However, air frying is a better alternative if avoiding deep frying.
Churros
Ingredients
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour 120g
- 1 Tbsp granulated sugar 13g
- 6 tbsp unsalted butter 85g
- 1/2 tsp salt
- 1 cup water 240ml
- Vegetable oil for frying
- Cinnamon Sugar Coating
- 2 tsp cinnamon
- 3/4 cup sugar
- Chocolate Dipping Sauce
- 2/3 cup chocolate chips
- 2 tsp cinnamon
- 2/3 cup heavy cream
Instructions
- In a large saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, then promptly remove from the burner. Immediately stir in the flour using a wooden spoon, continuing vigorously until the mixture is fully incorporated and forms a cohesive mass, about 30 to 60 seconds. Return the pan to the heat and cook, stirring constantly for 30 seconds. Transfer the dough into a stand mixer fitted with a paddle attachment or use a hand mixer. Begin mixing at medium speed, incorporating the eggs one at a time along with the vanilla extract. Pause after each egg to scrape down the bowl, mixing until the dough becomes smooth, glossy, and thick enough to slowly fall from the beaters. If it remains too firm, incorporate the optional third egg fully.
- Heat the vegetable oil to 370°F (188°C), ideally measured with a candy thermometer. Using a piping bag fitted with a large closed star tip (such as an 869), pipe out 6-inch lengths of dough directly into the oil, working in small batches of about three. Fry each churro for 90 seconds to 2 minutes per side, turning once, until evenly golden. Use tongs to remove them, draining briefly on paper towels before coating in cinnamon sugar. Generously spoon sugar over the hot churros, shake off the excess, and serve immediately.
- To prepare the chocolate sauce, place chocolate chips, cinnamon, and heavy cream in a heatproof bowl set over a pot of gently simmering water. Stir occasionally until the mixture is fully melted and homogenous.
