If you’ve ever dreamed of crispy, golden pastries dusted in cinnamon sugar and dipped in luxurious chocolate, this Churros Recipe is the answer to your sweet tooth’s wildest wishes. With a delightfully chewy inside and that iconic crunchy exterior, churros are a beloved treat throughout Spain and Mexico—and now, thanks to this easy guide, you can bring all the magic straight to your own kitchen. Whether you’re prepping for a party, treating your family, or just craving the cozy comfort of fried dough at home, this is the only Churros Recipe you’ll ever need.

Ingredients You’ll Need

Creating homemade churros is all about celebrating simple ingredients that each play a crucial role. Every item listed below adds something essential—whether it’s that signature crunch, neatly browned color, or the unmistakable aroma that only cinnamon and chocolate can provide. Gather these staples, and you’re well on your way to churro bliss.

Flour (plain/all-purpose): The backbone of the dough, giving your churros their perfect structure and chew.
Baking powder: Adds a little lift to ensure every churro puffs up beautifully in the hot oil.
Pinch of salt: Just enough to balance all the sweetness and enhance those warm flavors.
Vegetable, canola, or olive oil (not extra virgin for dough): Brings the dough together with richness and helps achieve tender centers.
Boiling water: Used to create the signature sticky, gummy dough texture that’s essential for churros.
Vegetable or canola oil (for frying): A neutral oil is best for deep frying and helps your churros turn out crisp and golden every time.
Caster/superfine sugar: Makes the classic cinnamon sugar coating stick to every curve of your churros.
Ground cinnamon: Brings that cozy, nostalgic aroma and the iconic finishing touch.
Dark chocolate or semi-sweet chocolate chips: The rich, indulgent base for the ultimate dipping sauce.
Thickened/heavy cream: Adds body, shine, and a luxurious finish to the chocolate sauce.

How to Make Churros Recipe

Step 1: Make the Cinnamon Sugar Coating

Start by preparing the cinnamon sugar mixture so it’s ready to welcome your hot, freshly fried churros. In a shallow bowl, combine the caster sugar and ground cinnamon. Give it a quick stir until the spices are wholly blended—the aroma alone will get you excited! Set this aside; it’ll be waiting for the grand finale.

Step 2: Mix the Churros Dough

In a large mixing bowl, add your flour, baking powder, and that tiny but mighty pinch of salt. Stir just to distribute everything evenly. Pour in the tablespoon of oil, followed by the boiling water, and quickly mix until just combined. The dough should look thick and slightly sticky, not watery or runny. This texture gives churros their irresistibly chewy interior.

Step 3: Prepare for Piping

Spoon the dough into a sturdy piping bag fitted with a star tip (about 8mm or 1/3 inch wide). If you don’t have a piping bag, don’t stress—just drop teaspoons of dough straight into the oil for adorable churro doughnut balls. Set your prepared piping bag aside while you heat the oil.

Step 4: Heat the Frying Oil

Pour enough oil into a deep skillet, wok, or small pot so that it’s about 5cm (2 inches) deep. Place over medium-high heat and bring it up to 170°C/340°F. A quick way to check the temperature: drop a small cube of bread in the oil. If it turns golden in 20 seconds, you’re ready to fry.

Step 5: Shape and Fry the Churros

Carefully pipe 15 cm (6-inch) lengths of dough into the hot oil, snipping them off close to the oil’s surface to reduce splashing. Fry only a few at a time so they cook evenly. Let them turn golden and crisp for about 2 to 3 minutes, gently rolling with tongs to ensure even browning.

Step 6: Drain and Coat in Sugar

Use a slotted spoon to scoop out the finished churros and let them drain on a paper towel-lined plate. While still warm, roll each churro in your prepared cinnamon sugar until thoroughly coated. The warmth helps the sugar melt just slightly and cling with every bite.

Step 7: Whip Up the Chocolate Sauce

Add the chocolate chips and thickened cream to a heatproof bowl. Microwave in 30-second bursts, stirring in between until glossy and velvety smooth. Allow the sauce to sit for five minutes so it thickens just a touch—now you have a chocolatey dip worthy of every churro.

How to Serve Churros Recipe

Garnishes

Keep things classic with an extra sprinkle of cinnamon sugar right before serving for added sparkle and crunch. For a festive twist, grate a bit of citrus zest (like orange or lime) on top, or drizzle with a touch of caramel sauce for added flair.

Side Dishes

This Churros Recipe truly shines with a side of rich, homemade hot chocolate for dunking or a scoop of vanilla ice cream for a hot-and-cold treat. For something lighter, pair your churros with fresh berries or a dollop of whipped cream to balance the richness.

Creative Ways to Present

For parties, serve churros upright in paper cones or small glasses, so guests can grab and dunk with ease. Or, turn them into playful mini churro bites by cutting them into short sections before frying; perfect for sharing or dipping at dessert buffets. For a romantic touch, dust the plate with cocoa powder and arrange churros alongside chocolate hearts!

Make Ahead and Storage

Storing Leftovers

If you somehow resist eating them all at once, let your churros cool completely and store (without the sugar coating) in an airtight container at room temperature. They’ll lose a bit of their crispness, but don’t worry—this Churros Recipe has a secret weapon for reviving them!

Freezing

To make ahead, freeze the cooked and cooled churros (again, before coating in sugar) in a single layer on a baking sheet. Once solid, transfer to a freezer bag. They’ll keep well for up to one month, offering you spontaneous churro joy anytime.

Reheating

When you’re ready to enjoy, reheat churros in a 180°C/350°F oven for about five minutes until hot and crisp again. Only then, roll them in fresh cinnamon sugar—they’ll taste nearly as good as when first made, maybe better!

FAQs

Can I make this Churros Recipe without a piping bag?

Absolutely! If you don’t have a piping bag and star tip, simply use two spoons to shape small dough balls and drop them straight into the oil. The result? Churro doughnut balls that are every bit as delicious and fun to eat.

Why is there no sugar in the churro dough?

The sweetness in this Churros Recipe comes primarily from the cinnamon sugar coating and the luscious chocolate sauce. Omitting sugar from the dough keeps the texture perfect and prevents the churros from burning while frying.

Can I use self-raising flour instead of all-purpose flour?

For optimal results, stick with all-purpose or plain flour. Self-raising flour will alter the texture and rise, making your churros puff up too much and lose their signature chewiness.

How do I prevent my churros from turning soggy?

Be sure to drain the churros on paper towels immediately after frying, and don’t pile them up too soon, as steam can cause sogginess. Rolling them in sugar while still warm also helps keep the outside crisp and flavorful.

Is it possible to bake this Churros Recipe instead of frying?

Churros are famous for their deep-fried crunch, but you can bake them as a lighter alternative. Pipe the dough onto a lined baking sheet, brush lightly with oil, and bake at 200°C/400°F until golden. Though the texture is a bit different, they’re still delicious dipped in chocolate!

Final Thoughts

I hope this Churros Recipe brings a little bit of sweet, nostalgic joy to your table. There’s just something magical about homemade churros—crispy, warm, and coated in cinnamon sugar. The next time you crave a festive dessert or want to impress your loved ones, give this recipe a try. You’re just a batch of churros away from pure happiness!