Churros
Click here to learn about our image policy and how to submit your own!
Churros are beloved Spanish and Mexican pastries with a crisp exterior and tender interior, dusted with cinnamon sugar. This deep-fried treat dates back to Spanish shepherds who created a simple dough that could be cooked over an open fire. The distinctive star-shaped piping creates ridges that capture the sweet coating, while the contrast of the crunchy outside and soft inside makes for an irresistible texture. Traditionally served as breakfast or street food with rich chocolate dipping sauce, churros have become a globally adored dessert.
Time & Quantities
Method & Ingredients
Required Equipment: Heavy-bottomed pot or deep fryer, candy thermometer, pastry bag with large star tip, paper towels, mixing bowls, wooden spoon
Cooking Method: Frying
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- vegetable oil for frying
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- For chocolate dipping sauce:
- 4 oz dark chocolate
- 1/2 cup heavy cream
- 1/4 tsp cinnamon
- 1 tbsp granulated sugar
Instructions
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring until butter is completely melted - patience now means perfect churros later!
- Once boiling, reduce heat to medium-low and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
- Remove from heat and let cool for 5 minutes - giving the dough a little rest before adding eggs prevents them from cooking prematurely.
- Transfer dough to a mixing bowl and add eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and glossy.
- Stir in vanilla extract.
- Transfer dough to a pastry bag fitted with a large star tip (this creates those iconic ridges that capture the cinnamon sugar!).
- Heat oil in a heavy pot to 350°F (175°C) - use a candy thermometer for accuracy.
- In a shallow dish, combine 1/2 cup sugar with ground cinnamon for coating.
- Carefully pipe 4-inch lengths of dough directly into hot oil, cutting each piece with scissors or a knife. Work in batches of 3-4 churros to avoid overcrowding.
- Fry until golden brown, about 2 minutes per side, turning occasionally with a slotted spoon.
- Remove churros with a slotted spoon and drain briefly on paper towels before rolling in cinnamon-sugar mixture while still hot - the residual heat helps the coating stick!
- For the chocolate sauce, heat heavy cream until just simmering (tiny bubbles around the edge). Pour over chopped chocolate, let stand 1 minute, then stir until smooth. Add cinnamon and sugar, stirring until incorporated.
- Serve churros warm with chocolate dipping sauce. OMG!
Storage & Make-Ahead
Storage Advice: Best enjoyed fresh. Can be stored in an airtight container at room temperature for 1-2 days but will lose crispness.
Make-Ahead & Freezing Tips: The dough can be made up to 2 hours ahead and kept at room temperature in the pastry bag. Not suitable for freezing once cooked, though uncooked dough can be frozen for up to 1 month.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 390
- Protein: 5g
- Fat: 22g (Saturated: 12g)
- Carbohydrates: 42g (Fiber: 1g, Sugar: 20g)
- Vitamin A: 10% DV
- Vitamin C: 0% DV
- Calcium: 4% DV
- Iron: 8% DV
Allergen Information: Contains eggs, dairy (butter, cream), wheat (flour)
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve churros standing upright in a glass lined with parchment paper for a dramatic presentation. A small pot of warm chocolate sauce alongside invites dipping.
Wine or Drink Pairing: Sweet dessert wines like Pedro Ximénez sherry or port complement the cinnamon notes. Hot chocolate, coffee, or Mexican-style horchata are excellent non-alcoholic pairings.
Possible Recipe Variations: Mexican Churros: Add a pinch of anise seed to the dough. Filled Churros: Pipe pastry cream or dulce de leche into the center after cooking. Churro Bites: Pipe and cut 1-inch pieces for a bite-sized treat.
Additional Notes: The oil temperature is crucial - too hot and churros brown too quickly without cooking inside, too cool and they become greasy.
I always thought churros would be really complicated to make at home! Your step by step explanation makes me think I could actually do this. The chocolate dipping sauce looks amazing too.
Reminds me of the ones I ate in Madrid last summer! They look so crispy and golden.