These Spanish churros are a classic, crispy-on-the-outside, soft-on-the-inside treat that brings a touch of indulgence to any gathering.
Coated in cinnamon sugar and served with a luscious chocolate dipping sauce, they provide a satisfying balance of textures and flavors.
While deep-fried, the recipe uses simple pantry staples like flour, water, and a small amount of oil, making it approachable for home cooks.
Nutritionally, the churros are a moderate source of energy from carbohydrates and provide some plant-based protein from flour.
Pairing them with fruit or a small portion of chocolate sauce allows for portion control, making them a fun, shareable dessert rather than a heavy indulgence.
Quick to prepare in under 20 minutes and easy to reheat, they’re ideal for parties, casual family desserts, or a special breakfast treat.
Their forgiving dough also allows for creative shapes or bite-sized versions, making churros versatile and crowd-pleasing.
Must-Have Tools for Perfect Results
Small Deep Skillet or Pot
Ideal for frying churros in a controlled, even layer of oil. Perfect for frying, sautéing, or deep-frying other treats in your kitchen.
Piping Bag with Star Tip
Creates the iconic ridged churro shape for crisp edges and visual appeal. Also versatile for decorating cakes or piping mashed potatoes.
Thermometer
Ensures oil reaches the correct temperature (around 340°F/170°C) for perfect frying. Useful for candy-making, deep-frying, and precision cooking.
Whisk
Essential for mixing the dough evenly, preventing lumps, and achieving a smooth batter. Great for sauces, dressings, and baking prep.
Slotted Spoon
Helps safely lift churros from hot oil while draining excess oil. Handy for frying, blanching, and removing foods from boiling liquids.
20-Minute Homemade Churros
Equipment
- 1 small deep skillet or pot
- 1 piping bag with star tip
- 1 whisk1 slotted spoon
- 1 thermometer
Ingredients
Cinnamon Sugar Coating:
- ¼ cup caster or superfine sugar
- 2 tsp ground cinnamon
Churros Dough:
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable canola, or light olive oil
- 1 cup boiling water
- 2 + cups vegetable or canola oil for frying
Chocolate Sauce:
- ½ cup dark or semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine ¼ cup caster sugar with 2 teaspoons of ground cinnamon. Stir thoroughly until evenly blended. Set aside near your workspace so churros can be rolled immediately after frying, ensuring each piece is coated while still hot and crisp.
- Make the Churro Dough: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Add 1 tablespoon vegetable oil and 1 cup boiling water, mixing with a wooden spoon or spatula until just combined. The dough should be thick, sticky, and slightly gummy—not thin or watery—for perfect piping and frying.
- Prepare Piping Bag: Transfer the dough into a piping bag fitted with an 8mm (1/3-inch) star tip. Twist the top of the bag to secure the dough and prevent it from spilling. Keep it ready while heating the frying oil so the dough can be piped immediately.
- Heat Frying Oil: Pour 2 cups (or more as needed) of vegetable oil into a deep skillet, pot, or wok, filling about 2 inches deep.Heat over medium-high heat to 170°C (340°F)Test by dropping a small cube of bread into the oil; it should turn golden in about 20 seconds. Maintain this temperature for even frying.
- Pipe and Fry Churros: Carefully pipe 15cm (6-inch) lengths of dough into the hot oil, snipping the end with scissors near the oil surface to avoid splashes. Fry 3–4 churros per batch for 2–3 minutes, turning occasionally with a slotted spoon until golden brown and crisp. Remove and drain on a paper towel-lined plate.
- Coat and Serve with Chocolate: Immediately roll the hot churros in the prepared cinnamon sugar mixture to coat evenly. Serve warm alongside chocolate sauce made by microwaving ½ cup chocolate chips with ½ cup heavy cream in 30-second intervals, stirring until smooth and slightly thickened. Enjoy immediately for the best texture and flavor.
Notes
- Use high-quality all-purpose flour for the best texture; avoid self-raising flour to maintain the perfect churro structure.
- Keep dough thick and sticky—this ensures the ridged shape holds while frying.
- Fry churros in batches to prevent overcrowding, which can lower oil temperature and result in soggy pastries.
- Coat churros in cinnamon sugar immediately after frying for maximum flavor adherence.
- Chocolate sauce can be made ahead and gently reheated; for extra richness, use dark or semi-sweet chocolate chips.
- Reheating tip: Place leftover churros in a 180°C (350°F) oven for 5 minutes to restore crispiness.
Chef’s Secrets For Perfect Churros
Achieving the ideal churro requires controlling dough consistency, oil temperature, and timing.
The dough should be thick and slightly sticky to hold its shape while piping and frying.
Heating oil to the correct temperature ensures the churros cook evenly—hot enough to crisp the exterior while keeping the inside soft.
Using a star tip piping bag gives the traditional ridged texture, which holds cinnamon sugar beautifully.
Immediate rolling in the sugar ensures flavor adherence, and pairing with freshly made chocolate sauce elevates the dessert to restaurant quality.
With attention to these details, churros can be made consistently crisp, golden, and indulgently satisfying.
Serving Suggestions To Impress Guests
Churros are best enjoyed warm and fresh from the fryer, rolled in cinnamon sugar, and paired with a smooth, creamy chocolate sauce.
For a festive twist, serve alongside fresh berries, sliced bananas, or a small dollop of whipped cream.
They are perfect for parties, brunches, or casual gatherings, as guests can dip and enjoy them interactively.
For an adult-friendly variation, drizzle a small amount of caramel or sprinkle with sea salt.
Serving churros in a decorative platter or basket elevates the presentation, making this simple dessert feel luxurious and shareable.
Storage Tips For Crispy Churros
While churros are best eaten immediately, they can be stored for short periods.
Keep cooled churros in an airtight container at room temperature for up to 12 hours; avoid refrigeration, as it softens the exterior.
To restore crispiness, reheat in a 180°C (350°F) oven for 5 minutes before serving.
Chocolate sauce can be stored separately in the refrigerator for up to 3 days and gently reheated in a microwave or over a double boiler.
For best results, roll churros in cinnamon sugar just before serving.
Frequently Asked Questions Answered
1. Can I use self-raising flour?
No—self-raising flour changes the texture and can make churros too soft. All-purpose flour provides the perfect structure and chewiness.
2. How long can churros be stored?
Churros are best eaten fresh, but at room temperature in an airtight container, they last up to 12 hours. Reheat in the oven to restore crispness.
3. Can I make churros without a piping bag?
Yes—simply drop small dollops into hot oil to create churro “bites” or doughnut balls. They fry well and are perfect for casual snacking.
4. What chocolate is best for the sauce?
Use chocolate meant for cooking or baking. Semi-sweet or dark chocolate works best, melting smoothly and pairing well with the cinnamon sugar coating.
5. Can churros be baked instead of fried?
Yes, for a lighter version, churros can be baked at high heat until golden and crisp, though traditional deep-frying provides the classic texture and flavor.
This recipe has been adapted and simplified from the original version by recipetineats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
