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20-Minute Homemade Churros

Jessica T. Brown
Golden, crispy churros coated in cinnamon sugar, served with a rich chocolate dipping sauce—quick to make, perfect for parties, and delightfully satisfying in every bite.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine Mexican, spanish
Servings 11 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.