Crispy fried dough coated in cinnamon sugar with chocolate sauce
Homemade Churros
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
10
20 churros
Difficulty
Medium
Cost
Budget
$
Homemade Churros
Crispy fried dough coated in cinnamon sugar with chocolate sauce
★4.5(13)
Golden, crispy churros coated in cinnamon sugar and served with a rich chocolate dipping sauce. Crunchy outside, soft and doughy inside.
15m
Prep Time
20m
Cook Time
35m
Total Time
10
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Churros are pure fried-dough joy — crispy and golden on the outside, soft and slightly chewy on the inside, and generously coated in cinnamon sugar. They are an iconic Spanish and Latin American street food that is surprisingly easy to make at home.
The dough is a simple choux-style paste — water, butter, flour, and eggs — piped through a star tip and fried until gloriously golden. The star shape is not just for looks; it creates ridges that catch and hold extra cinnamon sugar in every crevice.
Served with a cup of thick, rich chocolate sauce for dipping, these churros are the kind of treat that makes you close your eyes and smile. Make them for dessert, for a party, or for a lazy weekend afternoon.
Ingredients
- 1 cup water
- 1/3 cup unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar (coating)
- 1 tablespoon ground cinnamon (coating)
- 4 oz dark chocolate (dipping sauce)
- 1/3 cup heavy cream (dipping sauce)
Instructions
- 1
Heat water, butter, sugar, and salt in a saucepan until boiling. Remove from heat and add flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides.
- 2
Let cool for 2 minutes, then beat in eggs one at a time, mixing well after each. Stir in vanilla. The dough should be thick and pipeable.
- 3
Transfer dough to a piping bag fitted with a large open-star tip.
- 4
Heat oil to 375°F (190°C) in a deep pot or Dutch oven (at least 2 inches deep).
- 5
Pipe 5-6 inch strips of dough directly into the hot oil, using scissors to snip the dough. Fry 3-4 at a time for 2-3 minutes per side until deep golden brown.
- 6
Drain on paper towels. Mix cinnamon and sugar on a plate and roll warm churros in the mixture.
- 7
For the chocolate sauce: heat cream until simmering, pour over chopped chocolate, and stir until smooth.
- 8
Serve churros immediately with warm chocolate sauce for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Deep fryingBaking at 425°F for 15-18 minutes
Less crispy but a lighter option
Chocolate dipping sauceDulce de leche
A traditional Latin American alternative
Heavy creamWhole milk
For a slightly thinner dipping sauce
Tips & Storage
Pro Tips
Oil temperature is critical — too cool and churros absorb oil; too hot and they burn outside while staying raw inside.
Use a thermometer to maintain 375°F throughout frying.
Roll in cinnamon sugar while still warm so the coating sticks.
Pipe directly into the oil for the best results — do not try to pre-shape.
Storage
Churros are best fresh. They can be kept at room temperature for a few hours but will lose crispness.
Reheating
Reheat in a 375°F oven for 5-7 minutes to restore crispness. Do not microwave.
Nutrition Facts
Per serving (2 churros) · 10 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates26g
Fat12g
Fiber1g
Sugar14g
Sodium75mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my churros raw inside?
- The oil was too hot, causing the outside to brown before the inside cooked through. Lower the temperature to 375°F.
- Can I bake instead of fry?
- Pipe onto a baking sheet and bake at 425°F for 15-18 minutes. They will not be as crispy but are still delicious.
- Why did my dough not pipe smoothly?
- The dough may be too thick (add another egg) or the star tip is too small. Use a large (1/2 inch) open-star tip.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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