How To Make Churros

Learn how to make churros in your own kitchen! These crispy, golden, deep fried pastries are coated in a totally more-ish cinnamon sugar, and served with a simple, indulgent chocolate sauce to create the ultimate Spanish and Mexican inspired dessert. I know that deep frying can sometimes be a little daunting, but this recipe is easier than you might think, and I’ve got you covered with comprehensive step-by-step instructions. Your churros can be ready from scratch in 40 minutes, and they’ll definitely win you some brownie points with your friends and family!

Ingredients

Churro Dough:

• Water 
• Unsalted butter 
• Granulated sugar 
• Salt
• All-purpose flour 
• Egg
• Vanilla extract
• Vegetable oil, for frying

Cinnamon-Sugar Coating:

• Granulated sugar
• Ground cinnamon

Chocolate Sauce:

• Semi-sweet chocolate chips 
• Heavy cream 

Step-by-Step Instructions

Looking for the printable recipe card? You’ll find it towards the end of this post, complete with ingredients, measurements, and the step-by-step method! I’ve included this additional section, complete with process snaps, as a visual guide to preparing your churros… 

• Prepare the Dough: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.

• Add Flour: Once the mixture starts to boil, reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let the dough cool for a few minutes.
• Add Egg and Vanilla: Once slightly cooled, add the egg and vanilla extract to the dough. Stir until the egg is fully incorporated, and the dough is smooth and sticky.

• Prepare for Frying: Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.
• Pipe and Fry Churros: Pipe 4- to 5-inch (10-13 cm) strips of dough into the hot oil, using scissors to cut off each piece. Fry a few churros at a time, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally, about 3-4 minutes per churro.

• Drain and Coat: Remove churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.

Cinnamon-Sugar Coating:

• Mix the Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.

Chocolate Sauce:

• Make the Sauce: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.

Serving Ideas for Chocolate Churros

With the cinnamon sugar coating and indulgent chocolate sauce, these churros are the perfect dessert all on their own. If you want to try some different variations though, here are some ideas that you might want to consider…

• Substitute the traditional chocolate sauce for warm caramel, dulce de leche, or butterscotch sauce for a sweet, sticky treat.
• Try a peanut butter or Nutella drizzle for extra indulgence.
• Serve churros alongside a scoop of vanilla, chocolate, or caramel ice cream to make your own churros sundae. Add whipped cream and sprinkles for extra fun!
• Use two churros to sandwich a scoop of your favorite ice cream for a next-level treat – a churros ice cream sandwich! Roll the edges in chopped nuts, crushed cookies, or mini chocolate chips for added crunch.
• Enjoy warm churros with a strong espresso, cappuccino, or Spanish café con leche.

Troubleshooting Common Problems

• Churros are hollow inside

The oil may be too hot, causing the outside to cook too quickly while the inside stays raw. Lower the heat slightly and fry at 350°F (175°C) consistently. Also, make sure your churros are thick enough—if they’re too skinny, they’ll cook too fast.

• Churros are falling apart or sticking to the pan

Make sure your oil is hot enough before frying—cold oil causes churros to sink and break apart. If churros are sticking together, don’t overcrowd the fryer. Give them space to float freely. Cut your churro dough straight from the piping bag into the hot oil, rather than letting it sit.

• Cinnamon sugar won’t stick

Toss churros in cinnamon sugar while they’re still warm so the sugar sticks properly. If churros have cooled too much, lightly brush them with melted butter before rolling in sugar.